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  1. Zeke2024

    Marinated Skirt Steak Suggestions?

    4/9/24 Good morning everyone. Once again I want to try something new. I bought 5 pounds of top sirloin skirt steak that has been marinating in a wonderful teriyaki mixture for about 12 hours. I am planning on making this tonight and need some suggestions. I will be using my Pit Boss smoker...
  2. babydocsmoke

    Masterbuilt Smoker

    Hate to be that enabler guy, but Home Depot is running a weekend sale. If anyone is interested this is almost half off for the next few hours...
  3. J

    Smoked brisket butcher paper ripped renderings lost

    Hi! I’m new to the forum and we’re having a thanksgiving emergency. My wife is smoking a brisket (7 lbs from Costco) and it hit temperature after the 13 hours. As she was trying to get it off the smoker, the butcher paper ripped and we lost a lot of juices. She’s freaking out thinking it’s...
  4. J

    Mango wood for smoking?

    We recently cut down a mango tree in our yard. It was perfectly healthy, just something that unfortunately had to be done. I've looked online to see if anybody has used mango wood for smoking but I haven't found much. I haven't found many people talking about how their food came out, it's...
  5. C

    Pulled pork for 45 people

    I am committed to doing pulled pork for 45 people on my Traeger timberline 850. How many butts should I do (or Lbs?) ?
  6. D

    Help me make this better (Almonds & Pecans)

    Did a bit of almonds and pecans yesterday, results were good but I totally winged it. Pecans (for 1.25lb): Seasoning: - Brown sugar 1/3c - Salt (regular) 1Tsp - Garlic 1Tsp - Cayenne 1/2Tsp - Cinnamon 1/2Tsp Grapeseed oil didn’t measure maybe ~ 1Tbsp Almonds (.75lb): Seasoning: - Salt...
  7. netspyder

    this weekend's brisket

    calling all brisket gurus -- so, i'm doing 2 briskets this weekend - they're thawing in the fridge as i type this. thinking about dry brining them before the cook. have questions, though... like... do i dry brine with just salt then add my rub spices (maybe with a binder) just before putting...
  8. SmokinAl

    A little experiment & a Porterhouse steak

    Many of you know that I just recently purchased a RT 1250. So of course I have been trying different things with it. Yesterday I added a water pan, and put some wood chunks on top of the burn pot cover. I didn’t know what to expect so I kept a close eye on it with a fire extinguisher. I set...
  9. S

    greyish layer on meat

    Hey guys, I am new to this forum. I am a happy owner of a custom built offset, but I have some minor issues/questions. I'm a long time reader of this forum, but I only recently joined and started posting. I have posted another question on 'smoker builds', but wanted to ask a second one here...
  10. S

    Fire does not seem to burn (smokestack question)

    Hey guys. I have a custom made smoker, I will put all the dimensions below as info, together with some pictures. My question to you guys is, why I seem to have trouble keeping my fire lit with my firebox door wide open. When I keep the top door open, my wood burns crazy, but when I close it...
  11. Daba's BBQ

    Double-seared, Dry Aged, Rib Eyes (first attempt at dry aging)

    This is my very first attempt at dry aging beef. These were in the bags for about 3 weeks. I made them last night with the Mad Hunky seasoning. They were absolutely amazing! Before I said anything, my 12-year-old daughter said "they are so easy to cut." Kinda says it all.
  12. Daba's BBQ

    July 4th Spare Ribs - Two Different Methods, Side-by-Side

    July 4th BBQ Cook Two different cook methods for these spare ribs. One has my rub. The other is one I bought from Mad Hunky. That rack (bottom one) was also slathered with a little bit of yellow mustard; never slathered anything before. Wish me luck! These should take 4 1/2-5 hours to finish...
  13. Daba's BBQ

    Whole Chicken on the Traeger

    Hey Guys I just wanted to pass along last night's cook in the hope that it might help anyone who will be cooking whole chickens for the 4th I used the recipe for Jeff's smoked chicken which was super easy to follow. I made a few changes. I brined* the chicken for 36 hours. I use a special mix...
  14. Daba's BBQ

    Weekend Chicken & Ribs

    I decided to try two new recipes for my chicken and ribs cook. For the chicken, I used Big Mo Cason's rub and then created two new sauces from scratch. For the chicken, I used an apricot sauce and for the ribs, I used a sauce with Gulden's mustard. I used a homemade rub on the ribs and cooked...
  15. Daba's BBQ

    My Father's Day Brisket Cook - live updates!

    Good morning all and Happy Father's Day! Just took this pic about 5 minutes ago. It's been smoking (Traeger Pro Series 34) since 10:45 pm EST last night (about 8 hours) at 225 degrees. It has about 4 more hours before I start checking temps. Dry rub - SPG Hickory pellets Peace
  16. N

    Next step

    As you can all tell, I am fairly new here and most of what I cook I would call by the seat of my pants. The results have been good, more then good mostly because of advise that members here on SMF have given me. I am a scientist/engineer kind of person so self reflection is what I do. The...
  17. S

    Smoker stopped heating Brisket over night. Fire went out...

    Hi all. After smoking my brisket for over 5 hours, and getting it to an internal temperature of over 160, I took it out to wrap in butcher paper and placed it back in the smoker. I then decided to sleep for 4 hours, but when I woke up, the smoker had stopped heating (due to lack of coals) and...
  18. Odie Oskarsson

    Frozen goose, planning on curing and defrosting in my Smoker, should i light it?

    So, a friend gifted me a goose that he shot last weekend that he threw undressed into the freezer, I plucked it today and chopped the head off and hung it in my cold smoker to thaw and hopefully drain, its hanging out in the low 30s around here right now (above freezing) I plan on curing all of...
  19. Snizzley

    The "healthiest" pellets?

    Hello All- I just got my first Pellet smoker (pit boss 820) and I also purchased the pit boss brand pellets to go with it. I have had trouble finding reliable info on what the pellets are actually made of. Can anyone shed some light on that for me? Also what is the best and most pure pellet...
  20. S

    First Smoked Brisket best cooling methods?

    Hey guys, new to smoking and the forum! I just finished my first 28 hour smoke on a 16lb brisket. I had it wrapped in butcher paper for the back end and when it hit 195, I took it out and placed it in a large cooler lined with foil. I kept it in the juices wrapped in the butcher paper, then...