|
Atticus_1354 posted:Now chop it all up and put it in a tortilla with some salsa. I made beef rib roast for Christmas and that was one of the uses for the leftovers, delicious steak quesadilla I'm putting a nice big pork shoulder on the smoker tonight for yummy pulled pork New Years feast tomorrow
|
#
¿
Dec 31, 2022 20:25
|
|
|
|
| # ¿ May 6, 2024 09:43 |
|
|
Internet Explorer posted:Give yourself way more time than you think. It could be 18 hours. Easier to wrap it and keep it warm in a cooler for a few hours than to speed it up. This has been my best and hardest lesson to learn. I have improved my smokes (and anxiety) by giving myself more time and offloading to a cooler
|
|
#
¿
Mar 24, 2023 14:04
|
|
|
MarcusSA posted:Smoked ribeyes came out bangin Looking very a good Should have taken a picture but smoked thick bone-in pork chops yesterday that I'd dry brined 48hrs and the hard seared it
|
|
#
¿
Apr 2, 2023 14:58
|
|
|
T-Square posted:WELP stopped in the grocery store on lunch to get some 00 Flour for pizza tonight, and they had BOGO bone-in pork butts so I guess I got some smoking and vacuum sealing to do this weekend! It is always great to find a deal unexpectedly, just makes the whole day better
|
|
#
¿
Apr 14, 2023 21:32
|
|
|
Dango Bango posted:My Fry's had butts on sale for $0.99/lb the other day. Which is annoying because I've had too much pulled pork lately and no freezer space for it. Harris Teeter here in NC had pork shoulder at that same price and I am going to smoke that up for pulled pork on Friday. Going to miss super cheap pork when we move out-of-state in a few weeks.
|
|
#
¿
May 3, 2023 15:32
|
|
|
https://twitter.com/FlatheadBeacon/status/1662495628604346369?s=20 Alright, which one of you did this?
|
|
#
¿
May 27, 2023 21:06
|
|
|
McSpankWich posted:I ate it Well...how was it? Don't leave us hanging In personal news, we just moved back to a house and cannot wait to break out the smoker next weekend
|
|
#
¿
Apr 13, 2024 18:33
|
|
|
|
| # ¿ May 6, 2024 09:43 |
|
|
So for the first time since last May, we are finally in a house again and my smoker is out of storage. We made a Costco run today and I picked up a 6.5lb brisket to try for tomorrow. I've only ever done pork shoulder, chicken, beef shoulder, or ribs before so did not want to try a whole brisket for the first time. I've got it in the fridge dry brining right now and plan to just do a simple salt and pepper rub tomorrow. From what I've read, I should budget about 1.5hr/lb and get it to around 195-200*F. Anyone have any other tips or tricks to pass along, I would appreciate it
|
|
#
¿
Apr 27, 2024 21:00
|
|