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  1. jim milton

    Whole hog temp question

    I just read up on cinder block pits and it looks like a lot of smokin fun.  I would give it a try but my backyard isn't big enough.
  2. jim milton

    To Brine or not to Brine?

    I've been reading up on pastrami and want to try it sometime.  Recipes call for full salt cure in brine before smoking.  So basically it is smoked brisket that is brined first.
  3. jim milton

    Cleaning a Masterbuilt electric smoker

    I'd like to hear everyone's tips on a burning  question.  How do you clean your Masterbuilt electric smoker?  Here is what I do: I remove the rack and pan and clean them in the kitchen sink with dish soap, removing grease but leaving the "seasoning."  I then set them up to air dry.  I will...
  4. jim milton

    hickory

    I should have taken some pics.  I guess that shows I'm a newbie.  The meat fell apart so much as we were slicing that we ended up with a sliced/chopped/pulled brisket instead of sliced.  One issue was that we couldn't wait, so it was still piping hot when we sliced.  And I could tell the...
  5. jim milton

    Smokin Brisket

    That sounds good.  I read somewhere (maybe on this forum) that apple wood softens the effect of the hickory.  I always hit my smoked meats hard with hickory smoke, and some might think it is overwhelming, so I used the apple for that reason.  The chopped/sliced/pulled brisket is in the fridge...
  6. jim milton

    Lovera's Italian sausage

    My favorite sausage for smoking is Lovera's Italian sausage, which I believe is available mail order.  Lovera's is an authentic Italian grocer in Krebs, Oklahoma.  They now sell their sausage and cheese through some grocers in Tulsa.  I have ordered specialty cheeses from Lovera's via mail order...
  7. jim milton

    hickory

    I'm new to this forum, but have been smoking meats for quite a while, first with a bullet shaped water smoker, then with a weber gas grill, and now with a Masterbuilt electric smoker.  The family likes country style beef ribs and pork loin.  I smoke Italian sausage from Lovera's grocer in Krebs...
  8. jim milton

    Smokin Brisket

    Today, I smoked a large brisket, cut in three pieces, in a Masterbuilt smoker.  I cut the brisket, then rinsed, dried with paper towels, applied BBQ rub, then allowed to sit.  Set thermostat at 225 and added hickory and apple wood chips.  After temperature reached, I placed brisket in and cooked...
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