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.
-
2019 Venison Summer Sausage
I like my Copperhead a lot. But I can only do 25 lbs of summer sausage in it at a time at the most. Which is surprising since it handled 50 lbs of pork butts no problem. If I try to do more sausage than that, it takes a long time to get done. On both my smokers, I smoke at 200 degrees until 160... -
2019 Venison Summer Sausage
On Friday, I mixed and stuffed 50 lbs of venison summer sausage with jalapeños, cheddar, and habanero cheese. Also did a 25 lbs plain batch for my wife and kids since they don’t like spice. I get my seasoning from a local butcher shop and for the spicy batch, I add minced garlic, cayenne... -
First Time Burnt Ends
Those beans are my normal goto for a side too, but wanted to change it up. Since we had family over, figured the Mac N Cheese would go over better with all the kids. The recipe I used is from a YouTube video by HowToBBQRight. -
First Time Burnt Ends
Mother’s Day and my wife’s birthday always fall on the same week/weekend. Lucky for me, her favorite meal is smoked brisket so that’s what she gets every year. I have always smoked the brisket whole in the past, but I’ve always wanted to try burnt ends so I figured I’d give it a shot this time... -
Mid Week Pulled Pork and Sides (Q-View Journey)
Great looking meal. I love smoked BBQ beans. Been wanting to do smoked mac n cheese but haven't done them yet. -
Sausage comes out dry
When I make brats, I'm usually going with a 50/50 mix with the pork. So if I'm making venison brats, I do 12.5 lbs venison mixed with 12.5 lbs of ground pork. -
Brisket On the New Pit Boss Copperhead 7 Series
After I get a few smokes in, I will try to do a review of the smoker. If the temp swings are going to be between 210 and 250 when set at 225, I can live with that since that's where I normally smoke. -
Brisket On the New Pit Boss Copperhead 7 Series
I bought a new Pit Boss Copperhead 7 Series smoker last weekend and was finally able to do the first smoke this weekend. I have 2 kids under 3, so I wanted a smoker that I wouldn't have to tend to quite as much, and this pellet smoker definitely allows for that. The brisket was a 14lbs packer... -
Question for first time snack stick maker
1.) Meat mixture is up to you. I use 15lbs of venison and 10lbs of ground pork for my snack sticks and summer sausage. All depends on if you like it leaner or not. I've also done all pork. Both are very good. 2.) For snack sticks, I use either 19mm or 21mm casings. Just depends on what the... -
What I Learned From Pulled Pork Failure While Forum Was Down
I just smoked 2 butts on Saturday, no wrap. I pulled them out of the freezer and put them in the fridge on Monday, rubbed them Thursday night, and smoked them Friday night into late Saturday morning. From my experience, letting the meat thaw in the fridge always turns out better than defrosting... -
Son’s 2nd Bday Party
The pork on the left got done about 30 minutes before the one on the right, but I was surprised how close they stayed to one another through the whole smoke. There are some Bush's BBQ beans, kidney beans, black beans, red onion, and then cut up bell peppers and half a jalapeno pepper. If kids... -
Son’s 2nd Bday Party
Also, here is the finished pork after pulling with some Bear Claws one of my buddies bought me. Way better than using forks. I split the pork into 2 piles so I could put a finishing sauce in one pile and just apple juice in the other while they stayed warm in a roaster. We also served chips... -
Son’s 2nd Bday Party
Had about 20 people over for my son’s 2nd bday party. Smoked up 2 pork shoulders weighing about 7.5 lbs each using Jeff’s Rub. Also smoked some BBQ beans for the first time. Usually not that big of a fan of BBQ beans, but smoked beans, definitely going to be making these more often. Wish there... -
My 1st Pork Shoulders
2 days later, finally posting the rest of the pics that I took. Total smoke time was just under 15 hours, so thank you to everyone who told me to start early. Still had time for a 2 hour rest in a cooler all wrapped up. Here are the final pics. I didn't get any of it after I pulled it because I... -
My 1st Pork Shoulders
7 hours and 20 minutes in. Just put the meat thermometers in. One is at 160, the other is at 158. I have a feeling I'm gonna be happy that I started it a few hours earlier than I planned. -
My 1st Pork Shoulders
Hey b-one. Yea, I'll be doing a finishing sauce for half of it. Using the SoFlaQuer recipe I found on here.
