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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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    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...
  5. Thread: 3-2-1 Ribs

    by Sodaking27
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    563

    Thanks..

    Thanks..
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    478

    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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    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.
  9. Thread: 3-2-1 Ribs

    by Sodaking27
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    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...
  10. Thread: Pit Ham

    by Sodaking27
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    636

    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...
  11. Thread: Pit Ham

    by Sodaking27
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    636

    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.


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    Pork Shoulder trimmed and rubbed.

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    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.
  17. 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.

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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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    Summer Sausage

    Smoked up a couple of Summer Sausage chubs. Never can have enough of this.

    752
  25. Baltimore Pit beef. 4lb bottom round roast. Salt,...

    Baltimore Pit beef. 4lb bottom round roast. Salt, pepper and garlic rub. Resting on 2 onions sliced in half. Little beef broth in the pan. Smoked to an internal temp of 150. Sliced thin with tiger...
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