Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Hello Bear. Good morning from Montana.
Once again your finishing sauce was a huge success!!
I smoked up 21lbs of pulled butt and finished it off with your liquid gold and it was the star of the show!!
This was the third or fourth time I have used your finishing method and it has never let me...
gmc2003, after St. Patrick's day I purchased 6 corned beef brisket points that were on sale for cheap. I froze 3 for future CB & Cabbage and I smoked the other 3 for thin sliced pastrami.
All 3 packages were the same band and roughly the same weight. I soaked them overnight and then into the...
Wow!! Those look awesome!! Cheesesteaks are my favorite.
If it wasn't a 12 hour drive from Missoula Montana to your place I would be right over!!
Point!!
Bear, in the past I have tried a number of your step by step tutorials and I have not been disappointed yet. Your Pulled Boston Butt, Baby Backs, and Prime Rib were all a huge success!
With this in mind I figured I would give bacon a try.
Costco Pork Belly
Cut belly into 3 equal sections...
Once again Foam your recipe did not disappoint!!
That is a mighty fine pot of chili! And was perfect on a cold Sunday in Montana.
Here is a view from my pit yesterday while I was smoking up the brisket.
Thanks again Foam for sharing your knowledge!
Happy New Year Foamheart.
I thought with the weather outside being a balmy 0 degrees and NFL wildcard games on today I would try a pot of your Texas Red Chili. I just got it put together, so I'll give it a couple hours to work its magic and post my results in a while.
Thanks for the recipe...
Here is a deal I got at Wally World just before Christmas. I have no idea what kind of quality the beef is, but I figure it should make a good pot of chili at the very least.
Took it out of the freezer a few days ago and plan on smoking it up tomorrow. Kind of nervous because the temp here...
Gary, thanks for the great post. I am always glad to learn from an experts trials and errors. (Not that I wouldn't have devoured 5 pounds of that error!!)
Thanks for the tip. I will stick with the low and slow at 225. Thumbs Up
Gary thanks for the inspiration!
:grilling_smilie:
After reading your post I am attempting my first brisket this Saturday. I got my roll of pink butcher paper delivered today and going to pick out a nice packer tomorrow.
I noticed you mentioned you did not have a lot of time to let the meat...