I am planning on a building a cabinet smoker out wood - North American Pine.
Something like the images uploaded here (which I may have got from SMF).
Height - 6 ft
Width - 4 ft
Depth - 2 ft
Heres my question, I need advice and suggestions with regards to the smoke...
Preacher Man's Posts
I tried to add my recipes whenever possible, but I often don't use recipes and just wing flavors and measurements. Even on posts that I don't have recipes, I still included them here to share my methodologies/ideas/thought processes.
Basic Brisket Method
I've been working on a BBQ sauce lately using a beer from a local brewery I frequent. I like where I'm headed, but one thing I'm trying to do is really intensify the flavor of this beer but also keep the sauce at the current thickness.
My thought is to just add more beer and reduce it down...
Smoking a brisket in the early morning. I also found a Chuck Roast for $1.99/lb and thought about doing burnt ends with it.
From everything I've read around here, y'all smoke 'em like brisket and cube them up at the end. Has anybody ever pre-cubed the chuck like you do with pork belly burnt...
We have had some feedback from members about our search function. It works great but the problem is that there are so many results and no way to sort by recipes or how to threads etc.
Well we actually do have the ability to do this but its not been used much up until now. Let me introduce you...
Crowd Cow Coullotte Steak
Very quick and easy. Get your grill good and hot just like you would for a ribeye or new york strip steak. Than just rub with oil to prevent sticking to the grill. Next rub all other ingredients to taste...
Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker
Beef Rib (The thicker the better)
3 Tbsp Salt
1/3 Cup Sugar
2 Tbsp Pepper
2 Tsp Paprika
1 Tsp Pink Salt
Thoroughly mix all ingredients for the brine. Remove bones from the beef rib. Rub brine all over...
Reverse Sous Vide Pulled Pork
This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding experience is that I prefer my...