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Thanks everyone. The reason i asked is i was gonna give some away and to make it easier for them use 1 tsp even if its under 5lbs of meat. Sounds like i should tell him to be more precise in all the weights.
My prague #1 salt says 1 teaspoon per 5lbs of meat. If i have 3 lbs can i still use 1 tsp? If i have 7lbs can i use 2 tsp? I guess what im asking is if i put more then what the directions say is that ok or doest it have to be correct amount no matter how many pounds?
Thanks! Well he has never owned a grill or a smoker so i was gonna get him the weber 22 and the treager with all the accessories to get started. I was looking around the $1500 mark. Im afraid with all this covid going on anything made in china could present a problem if one arises. So that made...
I would like to get my brother a pellet smoker for a wedding and house warming gift. I was thinking of the treager pro 34 or the new pro 780. He dosent need the wifi though. Im afraid that since its made in china he wont get parts or have warranty issues. What do you folks think? I have a ys640...
Don't give up. Anyone that smokes brisket knows it can be difficult. I've over cooked more then I've cooked perfect. I've got most of my briskets from Walmart aswell and gonna try other places now. Keep up the good work!
I'm really thinking of ordering the ys640 and was curious how well it grills without the grill grates. I'm just trying to save money on unnecessary upgrades. If there's anything else anyone recommends for upgrades I'd love to hear it or anything else that's unnecessary. Thanks.
Sorry maybe I wasn't clear on what I was trying to say. I have smoked probably 6 briskets and when it's done I separate the flat and point then make burnt ends out of the point. But I have seen alot of youtube videos even Aaron Franklins videos and he just slices the flat then cuts the point in...
I'm curious to why some people slice their brisket two different ways and if there is a reason to do so and if it matters. I've seen some separate the flat and point by sliding a knife in and completely separating the two and I also seen where people slice the flat then turn the point 90 degrees...
Wow, that looks good. My next cook is gonna be brisket on my WSM. I thought about getting a yoder for my dad. Sure sounds and looks like it smokes very well but how does it grill?