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  1. smokinchefmmm

    Mesquite Flour

    Hey everybody. So I am trying to get a BBQ program off the ground at my work place. One of the other chefs I am working with sent me a link to this article about mesquite flour. The article mainly focuses on baking and just only off handedly mentions it at the end for rubs and such. I was...
  2. Rmartinez2


    Hey all, it's been a while but just stopping by to share an amazing dinner we had tonight. I found a great ribeye roast at my local grocery which was a shock because you usually don't find this with a fair amount of marbling. I felt this one was more than worthy and was on sale so it just made...
  3. S

    Delicious Double Briskets from 4th of July!

    So, I decided that brisket must be had for the 4th of July, and with about 15 ppl coming over, I needed to ensure leftovers so I opted for two since they were almost identical in weight @ 15# and 14.92# and less than 10% trim loss. I used the most coarse setting on my pepper grinder and did 1...
  4. S

    16.4 lb brisket - prep is done

    Found this beauty today - 17.5 lbs at of the cryovac and trimmed to 16.4 lbs. Really nice grain - certified angus from local wholesaler - $3.31 per lb. Mixed up 1/2 cup coarse sea salt (prefer it to kosher), 1/2 cup coarse fresh ground pepper, and 2 tbls smoked spanish paprika. Rubbed the steer...