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Campfire Steak Strips. Hundreds of smoker recipes and new ones being added every week. You’ve come to the right place for smoked brisket recipes, pulled pork recipes, smoked appetizer recipes and so much more! Northeast Ohio. Aug 20, 2023. #1. Dog a few things in the Lang today but first off is this turkey breast I did for a friend. Pretty straight forward injected with Butcher BBQ Bird Booster and rubbed with Red Beard Seasoning rub. That Bird Booster is just straight bird magic. Despite overshooting my desired pull temp of 160 by 10 degrees it's ...Jan 7, 2024 · North Texas, Texoma. Jan 7, 2024. #1. Plan was to do David's single cut smoked ribs but time got away from me and these are so quick and good. Used a mustard vinegar binder and some Atkins rub. Into the kettle with Vortex. Went 15 minutes and rotate lid and than another 15. Flipped and went 25. Only temped 180 and usually 195 - 200 at these ... Welcome to the best smoking meat forum on the webs. Welcome from Colorado. TNJAKE Epic Pitmaster. OTBS Member. SMF Premier Member. Nov 26, 2019 10,742 14,769

Cold smoking at 52-71° F (12-22° C), from 1-14 days. Warm Smoking. Continuous smoking at 73-104° F (23-40° C), from 4-48 hours depending on the diameter of the meat, humidity 80%, and medium smoke. Hot Smoking. Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours.426. New Mexico. Dec 16, 2023. #5. It was a brisk and picturesque start to the morning. 21 F start at dawn. Set up 2 water pans in the bottom and one right under the ribs/loin trying to slow the cooking of the thinner areas. Had the meat …

Sep 14, 2019 · If anyone decides to try this please let me know what you think. Brine recipe (the base): 3 cups white vinegar (you can also use Apple Cider Vinegar, but I find white vinegar gives a better flavor for my tastes) 1 cup water. 6 teaspoons salt (regular table salt) 1/2 cup Worcestershire sauce. In today’s digital age, building brand authority and trust is crucial for any business seeking to succeed in their marketing efforts. Forums offer a unique space where users active...

Jun 4, 2014. #1. I saw some beef eye round on sale, so got it to make some jerky. I've made deer jerky before with found deer/pork mix and a jerky gun, but this was my first time with my smoker. I cut two of my 2.5 lb eye rounds along the grain and did one across the grain. I used a jerky mix and cure bought at Bass pro, using mix of hickory ...Mar 5, 2019 · Hey everyone I was a day late. I put the turkey in a brine yesterday and took it out today. Let it air dry a bit then sprinkled it with a few spices and in it went. I did 225 for the first 2 hours then 300 the rest of the way. I tented it for the last 50 mins as it was as dark as I had hoped. Sep 4, 2007 · About 12 hours before the meat goes in the smoker, trim a little if desired (I usually don’t), apply a coating of your rub of choice, and wrap in plastic wrap and put it in the fridge. (Some folks put on a coat of yellow mustard before the rub to hold the rub on and add to the bark. The mustard taste cooks out. Do a 5# batch fresh sausage first. Get a feel for chilling the meat for the grinder, the grind size, mixing up the mince for protein extraction, and play around with stuffing some links. Get a feel for the basics of making sausages. With a double pack of butts, you should be able to do 3 batches- maybe 4.

Feb 12, 2021 · Smoked for about 6 hours on Weber kettle. Tender, juicy, and rich.

Dec 3, 2023 · So smoked the hamburger with some Lawry's SS on top and in the Q with Hickory chips. Chopped and cooked all the veg, can diced tomatoes, broken broad noodles, 1/2 cup cooked chopped bacon, spice and couple bay leaves. Made up some butter tea biscuits, got myself a nice big bowl and warmed myself up. My bowl.

Rubbed last night with a rub recipe I've been using for a few years. First used EVOO so the rub sticks real good. Then wrapped in fridge overnight. Next, all probed and into the MES 40 about 130pm today. Smoker set to 240' for first 2 hours with AMAZEN pellet tray using Lumberjack hickory pellets. Then reduced temp to 225' for the next 2 …Insulated smoker build. BMFRanch. Dec 11, 2023. 2. Dec 22, 2023. bill1. Hybrid Insulated Cabinet T-Pit Smoker Build (Long And Mega Pics) tx smoker. May 13, 2023. 2K. Yesterday at 11:28 PM. paulgeorge. P. Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger. dr k. Jan 24, 2024. Jan 6, 2023. #1. As some of you know from comments in other threads I've been curious about cooking a beef shoulder clod after watching Steven Raichlen's video about spit roasting a clod. While researching cooking information I came across a link to Kreuz's Market in Lockhart TX for their beef shoulder clod and while reading their description I ... 2K. Yesterday at 11:28 PM. paulgeorge. P. Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger. dr k. Jan 24, 2024. The Bahama Mama is a fully cooked natural hickory smoked sausage made from specially selected lean cuts of beef and pork, blended with our secret spice pack formulation. The Bahama is a natural casing old world product. The spice level is moderate so as not to hide the flavor of the quality cuts of beef and pork used. Pork, Beef, Water, Non-Fat ...Smoked pulled pork made from pork butt is a lot easier than most folks realize and although it does take 12 to 14 hours to produce at normal smoking temperatures, it can be done in almost any smoker and made …

This is a 4lb shoulder. I smoked it on a round grill similar to a weber, using Kingsford briquets and apple wood sprinkled on top. I smoked it for a total of 8 hours and rested it for 1.5. The bark is clearly there, and had lots of flavor from the rub, but the center of the meat just had no flavor. Even pulling it apart and mixing the bark with ...Pour the Coke over the top (mix the other 1/2 of the Coke with rum and juice from half a lime and some crushed ice and drink). Add the cinnamon sticks, garlic and salt. Add a little bit of water, not so much that the meat is covered, but so the liquid is 1/2 to 3/4 to the top of the meat. Cover and simmer on medium-low for 2 hours.Smoking is an addictive habit that can lead to a number of health problems, ranging from various types of cancer to high blood pressure and heart disease. It’s also difficult to qu...Rec Teq Forum is an unofficial fan site forum for owners of the ever popular Rec Teq pellet grills. We welcome all Rec Teq owners, both new and old, veterans and …SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. © 2004-2023 SmokingMeatForums.com

I preheated my smoker to 230 F and put the CSR's on. I smoked to an internal temperature of 120 F and then brushed them with a commercial BBQ sauce (this took me about 1 hour 15 minutes). I used Rufus Teague's Honey Sweet. I continued smoking to an internal temperature of 155 F (about 40 minutes). I let them sit for a few …

Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com.Had some questions about what some things look like in general about the Grill/Smoker. No pros and cons in this thread, just what it looks like. Pros and Cons will be in my review thread. First a view in the sun. Next the TBS. It is pretty thin, but it always there. there. Inside the 40#...2) The fan pushes the smoke out of the chamber quickly so it does not have much chance to settle on the meat. 3) Due to the design of many, the drip tray prevents much of the smoke from circulating around the meat. As BigW suggests, make sure you use a pellet that provides maximum flavor, like 100% hickory.4. Nov 30, 2020. #1. I just picked up the smoke vault and I’m doing some initial burn in/test runs. I picked-up the pellet maze (though now im seeing most go with the tube for the smoke vault) but figured id see if i can make the maze work given the 12 hour potential smoke time. I initially put it directly on the chip tray.Jul 27, 2011 · 2 tablespoons fennel seeds. 1/2 teaspoon whole cloves. Heat a dry skillet over medium-low heat. Add the spices and toast until fragrant, 3 to 5 minutes. Transfer the spices to a bowl and let cool completely. Break the star anise and cinnamon sticks into pieces. Grind the spices to a fine powder in a spice mill. 2 tablespoons fennel seeds. 1/2 teaspoon whole cloves. Heat a dry skillet over medium-low heat. Add the spices and toast until fragrant, 3 to 5 minutes. Transfer the spices to a bowl and let cool completely. Break the star anise and cinnamon sticks into pieces. Grind the spices to a fine powder in a spice mill.Oct 23, 2017. 103. 130. Jul 29, 2019. #1. Decided to smoke a turkey breast this weekend. I brined it the night before. Added my rub and smoke it at 250 for about 3 hours until it hit 165. Next time I think I will be taking it off at 145 and putting it in the oven at 350 till it reaches 165 so we can get crispy skin.Denver, Colorado. Dec 22, 2021. #1. Hello, I am not new to this Forum. I've been looking at stuff here for years and years, decades and decades. I sometimes will go a year or two without a visit because I get busy with "stuff". Having said all that, I have a "Prime" cut of prime rib - 4 bone rib. The meat alone will be around $400 I think.

Basically a 6 pound Prime Rib is the same thickness as a 16 pound Prime Rib, therefore if a 6 pound Prime Rib takes 4 1/2 hours to get to 135° in a 220° Smoker, a 16 pound Prime Rib will take about 5 hours to get to 135° in that same 220° Smoker. The extra half hour will be due to the bigger piece of cold meat affecting the Heat in the ...

Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.

Take the brisket out & separate the point from the flat. Wrap the flat in foil or butcher paper & add some liquid ( beef tallow would be the best), but a little beer or even water would work. You just want to steam it to get it …2K. Yesterday at 11:28 PM. paulgeorge. P. Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger. dr k. Jan 24, 2024.Dec 3, 2023 · So smoked the hamburger with some Lawry's SS on top and in the Q with Hickory chips. Chopped and cooked all the veg, can diced tomatoes, broken broad noodles, 1/2 cup cooked chopped bacon, spice and couple bay leaves. Made up some butter tea biscuits, got myself a nice big bowl and warmed myself up. My bowl. Welcome to the best smoking meat forum on the webs. Welcome from Colorado. TNJAKE Epic Pitmaster. OTBS Member. SMF Premier Member. Nov 26, 2019 10,742 14,769Jul 27, 2011 · 2 tablespoons fennel seeds. 1/2 teaspoon whole cloves. Heat a dry skillet over medium-low heat. Add the spices and toast until fragrant, 3 to 5 minutes. Transfer the spices to a bowl and let cool completely. Break the star anise and cinnamon sticks into pieces. Grind the spices to a fine powder in a spice mill. Many people gain weight when they quit smoking cigarettes. On average, people gain 5 to 10 pounds (2.25 to 4.5 kilograms) in the months after they give up smoking. Many people gain...Feb 23, 2020 · I cooked 6 tenderloin in the smoker today. Dry cured 4 Pork tenderloins/Pork Fillets for about 16 days, also did two not cured which were marinated one in Soy sauce and another in worsty sauce for 24 hrs. Seasoned one cured loin with pork rub. (Was awesome, will do it again) Smoked for 8... Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …

I preheated my smoker to 230 F and put the CSR's on. I smoked to an internal temperature of 120 F and then brushed them with a commercial BBQ sauce (this took me about 1 hour 15 minutes). I used Rufus Teague's Honey Sweet. I continued smoking to an internal temperature of 155 F (about 40 minutes). I let them sit for a few …thirdeye. Sous Vide Beef Tenderloin w/ cream sherry mushrooms and roasted potatoes. LoydB. Jun 24, 2023. 14. Dec 31, 2023.Oct 17, 2021 · 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels. Cold smoking at 52-71° F (12-22° C), from 1-14 days. Warm Smoking. Continuous smoking at 73-104° F (23-40° C), from 4-48 hours depending on the diameter of the meat, humidity 80%, and medium smoke. Hot Smoking. Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours.Instagram:https://instagram. what time does shabbat start chicagosniperwold pornwww perfectgirlts tickets Oct 19, 2009. 1,301. 451. Doniphan MO. A moment ago. #1. Time for a hot salmon smoke with cherry chunks. Been a minute for this one! This is my own rub rhat normally use as a dry brine, but it sure is tasty on the the same day! sanders funeral home lubbock texasjuan o savin rumble Jul 24, 2020 · 1Lb Smoked Salmon...or other Smoked Fish, Flaked. 1/4C Chopped Crystalized Ginger. 1/4C Chopped Scallion. Process the first 6 ingredients until smooth... For Fine Spread...add remaining and Pulse to desire consistency... For Chunky Spread...Fold in remaining with a spatula... For a Change of Pace! Smoking Meat Forum is the best place to learn and share the art of smoking meat. Whether you are a beginner or a master, you can find tips, recipes, reviews, and more from a friendly community of experts and enthusiasts. Join Smoking Meat Forum today and discover the secrets of delicious smoked food. name of taylor swift tour Jun 1, 2011 · Placed ribs on rack, set three or four wood chunks on heating element, and plug the smoker in.... smoked for 3 hours at about 225 degrees, finished in crock pot for an additional 5 hours on low. Rib meat as very tender, and moist, yet the taste was metallic, bitter and very smoky.... maybe I over smoked them. Dec 22, 2023 · Insulated smoker build. BMFRanch. Dec 11, 2023. 2. Dec 22, 2023. bill1. Hybrid Insulated Cabinet T-Pit Smoker Build (Long And Mega Pics) tx smoker. May 13, 2023.