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  1. bishgeo

    Fresh ham

    git a smoked ham from hog I got butchered. Do I need to cook it any diffrent than store bought bone in shank.
  2. bishgeo

    Bacon press.

    Leftover smoked chuckie never goes to waste. 128514
  3. bishgeo

    Beef ribs

    Ok what's the deal. They look amazing but I'm still trying to pick them out of my teeth. Even wrapped something I never do. One rack bones fell out. Still tuff and grisaly. Dogs are good.
  4. bishgeo

    Brisket temp

    Put my 14# packer on at 5:30 at 300 like I usually start for a few hours takes me about 10 hrs. At 9a it's 180* wth I've never seen one get hot that fast.
  5. bishgeo

    Brisket

    Any body ever half smoked a brisket put it in fridge and finished next day to cut down cook time.
  6. bishgeo

    Wood rack or no

    Opinions, wood rack in fire box or no. I have one about 4 inches high all I get is ash on bottom no hot chunks.
  7. bishgeo

    Whole chickens.

    Ok guys first time with whole chickens. In the cooler soaking in slaughterhouse brine till tmro. I got 6# birds going to cook them with my surgadale ham woul like them to be done togeather. Cooking on my reverse flow stick burner probable 250ish. I know I'm cooking to temp but would like time...
  8. bishgeo

    Meat smell

    Anybody else open a pork loin and it smell strong. Sell by date is 3/15
  9. bishgeo

    Stocking up

    Sure don't look like $700 worth of beef. Shoul keep me busy for a while. Gettin a hog in next. 128077
  10. bishgeo

    What do these weigh.

    How many guys to load in truck.
  11. bishgeo

    Loin question

    Have a pork loin that has been rubbed and bagged since Saturday. Due to unforeseen circumstances haven't got it done. Was trying for today but no go. You think it's too late to cook it.
  12. bishgeo

    London broil/top round

    Wife won't eat it medium can I take it to 200 or so for almost pull texture.
  13. bishgeo

    Pork loin and veggies.

    Was thinking about covering this after 2 hrs of smoke and let it go till it falls apart. I usually pull at 150 or so and slice. How high can I let it go to not be dried out. Thanks.
  14. bishgeo

    Brisket in oven.

    Had brisket on smoker for 4 hours something came up put in pan in oven at 170* will take it out in the morning and finish on the smoker. Anyone see a problem with this.
  15. bishgeo

    Getting close.

  16. bishgeo

    New rub

    Has anyone tried this. I covered a brisket in it to sit for a couple days till Monday.
  17. bishgeo

    Meatloaf question

    Can I put a log of smoked sausage inside meatloaf and get it done.
  18. bishgeo

    Is this too hot.

  19. bishgeo

    Bbq pork loin

  20. bishgeo

    Ahh fresh hickory.

    Got some fresh hickory split for the smoker. Got a pile of butter nut too.
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