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| Thank you Very little  |
https://myronmixon.com/ https://www.smoking-meat.com/ they have a forum there as well | |||
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quarter MOA visionary |
amazingribs.com is pretty good too. | |||
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Alienator |
Project Smoke is a book I consistently go to and has great recipies and techniques. jljones please ask if you have any questions, this thread was created to share our meat and help each other smoke their best. SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE P322 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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McNoob |
What kind of smoker do you have or are looking at? Do you have a kind of meat you want to smoke? "We've done four already, but now we're steady..." | |||
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Member |
Hi Jerry, I started using the "Beginners Guide to Smoking Food" posted on Deejay's Smoke Pit website back in 2010/11-ish. Lots of good info on equipment, recipes, woods. www.DeejaysSmokePit.net/SmokingMeatGuide.htm It appears that the DeeJay's site is not being keep operational as I'm finding dead links. I did copy eight of their documents last year. If you would like copies, please email me and I will send them your way. . | |||
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| Member |
This place is the SigForum of BBQ: www.bbq-brethren.com | |||
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Sigforum K9 handler |
I recently purchase a PitBoss 850. I can’t wait to learn to use it. | |||
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| McNoob |
IMO the easiest most forgiving thing to smoke is pork butt/shoulder. Maybe start with that?  "We've done four already, but now we're steady..." | |||
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paradox in a box |
Find the Aaron Franklin PBS series BBQ shows on Youtube. They are a great place to start. This the first one on trimming brisket, but he has ribs, pork etc... These go to eleven. | |||
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Trophy Husband |
The missus and I made it to Snow's this past weekend. It was COLD. We got there around 4 am and we were numbers 99 and 100 in line. Ms. Tootsie... | |||
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| McNoob |
WELL, how was it  "We've done four already, but now we're steady..." | |||
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| Trophy Husband |
It was good. Real central Texas BBQ. If we ever go back it won't be a cold day in hell like this past Saturday. . We froze!This message has been edited. Last edited by: C L Wilkins, | |||
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| McNoob |
Yeah it supposed to be 10 here today! Surf and Turf tonight. Doing Parmesan encrusted Walleye and NY Strip Loin. All prepped and ready to go   "We've done four already, but now we're steady..." | |||
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| McNoob |
Sorry forgot to post these up. Everything was really good, but that walleye was excellent!    "We've done four already, but now we're steady..." | |||
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| quarter MOA visionary |
OK it was a great day. Had my first Picanha. There is a ranch next door to a public golf course I play and decided to check it out. Got a 4lb American Wagyu Picanha.   I also took the trimmings an rendered some tallow for later and took the end and smaller pieces then ground up a lb or ground beef for a future great hamburger. Onto the Egg smoked until 118 degrees then sear. Also smoking some home made hollandaise for the broccoli.  Amazing rich taste and yes you eat the fat.  Thank you Guga for turning me on to Picanha.   | |||
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Member |
https://www.smokingmeatforums.com/ The water in Washington won't clear up until we get the pigs out of the creek~Senator John Kennedy | |||
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| McNoob |
Wow looks very good. "Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. In the United States, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte. Instead, North American butchers generally divide this cut into other cuts like the rump, the round, and the loin. It consists of the biceps femoris muscle and its fat cap." "We've done four already, but now we're steady..." | |||
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Member |
I try to do several Pichana's a year. Very good little known cut. I've done them both ways but I prefer to leave them whole and slice after smoking. Doing them on a nice board sauce is next level. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| quarter MOA visionary |
I bet that is great and would be great for a group. I have seen the Brazilian way cooked on a skewer and the steak way which I did. It would be too much for me and the wife to eat. Plus that slab of 4 pounds cost me $100 ~ need to make it last a while.  It is a really awesome cut. | |||
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| Member |
Yours look beautiful. I have an aversion to putting meat on a skewer. I hate poking big holes in my meat and then watching juices run out of those holes during the cook. I've been tempted many times to buy a rotissuere for open fire cooking but when I look at those big fork tines that go into the meat I lose my enthusiasim. Heck I won't even stick my Thermapen into any meat until I know it's darn near done. I'm trying to get to where I can wean myself off of using a Thermapen and still get the results. Thermapen has become a bit of a security blanket for me. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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