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  1. Replies
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    Looks great. Did you wrap when it hit the stall,...

    Looks great. Did you wrap when it hit the stall, or let it ride?
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    2,105

    Texan No need to turn the chubs. No extra wood...

    Texan
    No need to turn the chubs. No extra wood needs to be added.
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    Looks great. How did you like the rub?

    Looks great. How did you like the rub?
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    Another great looking cook.

    Another great looking cook.
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    1,071

    Welcome to the family. Love my 1400 that’s 9 yrs...

    Welcome to the family. Love my 1400 that’s 9 yrs old. Be sure to post some of your cooks.
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    ABT's and Ham

    Made a batch of ABT's to snack on. Half were filled with a mixture of cream cheese and cheddar with a little onion salt. The other half I sliced up a cheddar brat and stuffed them with that. All were...
  7. Thread: 3-2-1 Ribs

    by Sodaking27
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    1,446

    Thanks..

    Thanks..
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    1,148

    6.49 a pound. That’s why it was only a 4 pound...

    6.49 a pound. That’s why it was only a 4 pound piece. But tasted great.
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    The final results. Tender and juicy. 802 803

    The final results. Tender and juicy.

    802

    803
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    1,148

    Small Brisket

    4lb brisket smoked over night to an internal temp of 203.
    2.5 oz of cherry wood and 2 charcoal briquets.

    799

    800

    801

    Currently wrapped and resting in the cooler.
  11. Thread: 3-2-1 Ribs

    by Sodaking27
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    1,446

    3-2-1 Ribs

    Removed the silver skin. Thin coat of mustard to help with binding of the rub.
    Applied rub and into the smoker for 3 hours at 225.
    2oz of peach wood and 2 charcoal briquets.
    After the 3 hours of...
  12. Thread: Pit Ham

    by Sodaking27
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    1,451

    Bigwalleye, Thanks for the compliment....

    Bigwalleye,
    Thanks for the compliment. It tasted really good too. I used Bad Byron’s Butt Rub. I think cook time was around 4 hours. Not really sure, since I go by temperature. Glad to see...
  13. Thread: Pit Ham

    by Sodaking27
    Replies
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    1,451

    Pit Ham

    Deboned 1/2 ham.
    3 oz of apple wood and 3 charcoal briquets.
    Rubbed with mustard. Applied rub.
    Set temp to 225. Smoked to internal temp of 140.

    786

    787

    788
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    What's in your smoker?

    Beautiful weekend here in Maryland for BBQing.


    780

    Pork Shoulder trimmed and rubbed.

    781

    Into the SmokinTex with a couple ounces of apple wood.
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    Sam, Welcome to the Smokintex family....

    Sam,
    Welcome to the Smokintex family. You’re going to love it. Now let’s see some pictures of it in action.
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    It gives you the munchies :cool: It tastes...

    It gives you the munchies :cool:

    It tastes great. I like to throw a couple slices on the flat top and fry it a bit, then make a grilled bologna and cheese sandwich. Or just slice and eat on...
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    Couple Of Simple Smokes Today.

    Great day to enjoy the smell of cherry smoke. Did a couple of simple smokes. First up was a 2 lb chub of Bologna. Rubbed with yellow mustard and a dusting of rub. Smoked at 225 until an internal temp...
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    It beat my expectation. Really really good....

    It beat my expectation. Really really good. Recipe is definitely a keeper.
  19. Looking good my friend. Stay safe.

    Looking good my friend. Stay safe.
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    Sweet Smoked Salmon

    After seeing the Sweet Smoked Salmon recipe by Kyle P. I decided I had to give it a try. Picked up a 1.5 lb piece of Sockeye salmon. Followed Kyle's recipe all the way. Turned out excellent. Wife...
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    Finished results. Nothing better then home made...

    Finished results. Nothing better then home made pastrami for Reubens.

    753

    754

    755

    756
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    Thanks for the offer. Anytime my friend.

    Thanks for the offer. Anytime my friend.
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    ABT's done! 747 Pastrami IT 202. Time to...

    ABT's done!

    747

    Pastrami IT 202. Time to let it rest.

    748
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    Decided to throw in some ABT's for a snack a...

    Decided to throw in some ABT's for a snack a little later.

    750

    749

    751
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    Pastrami for Rubens

    Soaked corned-beef overnight to remove some of the saltiness. Rubbed with my homemade pastrami rub. Into the smoker until IT of 201. Rubens for dinner tomorrow night.
    745
    746



    738

    Anyone...
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