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  1. markb2

    reheating brisket

    Anyone have a great way to reheat brisket?  some how I had some left over and I would like to just reheat for sandwiches.
  2. markb2

    I'm photoless!

    Any idea why I can't view any photos on this site. Just get a white box. Don't see avatars either.
  3. markb2

    Labor Day labor of love!

    Started Sunday night with prep work…. Country style pork ribs with rub. Chicken legs with rub. ABT's Started at 9:00 am and finished at 1:30.  Smoker at 230 degrees and hit IT of 180 on chicken and 195 on ribs. Used Hickory chunks! Results... Truly a Labor of Love!
  4. markb2

    THANK YOU JEFF!!!!!!!!!!!!!!!

    Just finished your boneless baby back rib sandwich.  AWESOME!  You host one great web site with some extremely informational forums.  Thank you for your hard work.     Can hardly wait for the next news letter. I would have posted photos but it was gone before I could get the camera.  Simple...
  5. markb2

    16 hours, Butt worth every nano second

    Made my first pulled pork for today and everyone is still wanting more. the smoker is ready needed something for breakfast and to fill the extra space then came THE PULL and the payoff!!!
  6. markb2

    5 day course

    I signed up but haven't received the course.  It is not in my junk mail.
  7. markb2

    All those present signify by saying "HEY!"

    Hey! New here today and my mind is over flowing already. This is the place I needed and I am looking forward to trying everyone's fabulous recipes.  I have a Cajun Injection gas smoker and I'm having fun and my family is loving it.  I've done ribs, chicken and beef. All have been great. Happy...
  8. markb2

    Catfish Brine!

    Relatively new to smoking but remember great smoked catfish from days past.  Anyone have a good brine for catfish?
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