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  1. bryan moorhead

    A Couple of Butts and A few Rack of Ribs

    I have 2 butts and 5 racks of ribs that I want to take with us to a music festival on the 23rd of May.  I will not have time to smoke these prior to the festival.  I plan on smoking all this this weekend.  I would do the ribs like usual with 3-2-1 but not do the last hour until the Saturday...
  2. bryan moorhead

    Selling Smoked Meats

    I feel a little stupid being that I listened to a local guy tell me that it was no big deal to sell Butts and briskets and such from my home.  I should have asked the health department instead.  So, I am told that I have to have a separate building with commercial fridge, stainless sinks (3) for...
  3. bryan moorhead

    Brisket I Smoked Saturday

    This one started out at 12 lbs.  After trimming it weighed 8.5 lbs.  I prepped this one like Franklin BBQ with the Salt and Pepper rub. Run the pit @ 275°.  Wrapped with butcher paper after the stall.  I'm not experienced with touching the meat to see if it is done so I ran this one up to 200°...
  4. bryan moorhead

    What I am doing Today!

    :devil: I have a 12 lb brisket and a 8 lb butt on the Lang this morning! :yahoo:
  5. bryan moorhead

    Cornelia Georgia Apple Blossom BBQ and Brew Festival 4/17 and 4/18

    http://www.exploregeorgia.org/listing/5558-the-cornelia-apple-blossom-bbq-festival I will be going to the festival tomorrow morning and seeing what this is all about.  I am real excited to see some of the teams that are competing.  Anyone here going to be there? Here are the teams that have...
  6. bryan moorhead

    Just a Couple from the Weekend

    These were 10 Lbs each!  Started them at 6:30 am and were off at between 5-5:30pm on Saturday.  Rested them for an hour and then let everyone have at it!  The Lang was like a machine.  Kept a steady temp through the entire cook. This was my first long smoke on the Lang.  Had it 3 weeks now.  
  7. bryan moorhead

    Bryan from Georgia!

    I have been smoking for a few years and knew I would continue to smoke after my first time.  I started with a Camp Chef 24" gas smoker and have cut my teeth very well on it.  I have smoked butts, ribs, brisket, nuts, cheese, salmon, bacon and chicken. I went last weekend down to the Lang...
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