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Anybody ever wrapped ribs with butcher paper instead of foil? I've used foil on the majority of my rib smokes and have been pleased. There have been times they came out a little mushy though. I've got some St Louis cuts on and they are getting close to when I was planning on wrapping. Just got...
Guys, and gals,
A good friend gave me a 12.3# Wagyu brisket from snake river farms this week for Christmas. I'm planning on smoking it tomorrow and was wondering if anyone had much experience with them. I'm planning on using pecan/oak at about 250*, salt and pepper rub, and wrapping in...
Oh man...
This turned out to be one of the best things I've cooked, let alone smoked. Started with a pork loin, butterflied it, spread cream cheese and boudin on it and rolled it up. The result was juicy smoked goodness...
Plated with esparugus and brown rice and quinoa. And most...
Smoked my first pork butts this weekend... They turned out awesome!
No brine, no foil and fat side down. Pecan and oak wood mix.
Took about 12 hours.
Thanks @oldschoolbbq for the fire management advice. Way better experience this time!
Video of that pig bone popping out:
Got a question....
First a little background: I'm using a old country wrangler offset horizontal smoker. I have 3 tuning plates made from 1/4" steel. Each are 5"x15.75". I've used it with that set up 4 times with varying results. Sometimes I've been able to have consistent temps across the...
Smoked my first birds on the Old Country Wrangler today.... WOW. Fantastic. And easy!
Here's some pics:
Brined and rubbed
Tuning plates dialed in!
Halfway there:
Done. My tongs shredded the skin. Oops.
Pulled chicken sandwich with apple maple dijon slaw and new potato salad...
Just got an Old Country Wrangler smoker last week after reading the reviews on here. Tons of good information! This seems like a great site with lots of folks willing to help!
So here's my new rig:
And here's my first ribs: