Recent content by TexasSMK

Whoa--Recommend this one.  1lb Venison ground, 1/2 lb Jimmy Deans sausage,cream cheese, Colby Jack shredded, roasted pablano, rolled and wrapped in BACON.  Smoked with couple ounces Apple to IT 154is, then quick sear to crisp the bacon.  Used a Chupacabra BBQ Rub, in and out of wrap!  Oh, Bonus...

Tried my hand at some goose pastrami. Turned out great! Harvested last weekend and prepared using this recipe.  https://honest-food.net/goose-pastrami-recipe/

Smoking this sausage--need a smoke plan.  Help, didn't find anything on the forum for store bought sausage.  Little over 3 pounds, over an inch in diameter. 

Lifted my basic smoke plan from gregbooras http://smokinitforums.com/index.php?topic=5870.msg54473#msg54473  I used cherry, apple and a small piece of hickory--total 6 ounces.  I used Chupacabra Rub, and added some extra black pepper.  Didn't have the tender quick, hope that does not hurt me! ...

I am attempting to AutoTune the son-in-laws Auber. I installed the wall mounted probe and by passed the analogue controller. When I plugged the box temp plug in the temp is displaying 430 and the high temp alarm goes of. Tried the meat probe in plug 1 and got the same results, and tried the drop...

Going to give this a try.  About 6lbs of boneless beef ribs.  Made a Rub of yellow mustard mixed with Pepperoncini Juice (Didn't have Pickles)--3/4 cups each, and used Black Pepper and Kosher Salt Plan is to place them in the smoker at 225 to an internal temp of 190.  I have read a lot of...

I have a turkey breast left over from my Thanksgiving bird--It was cooked in the oven!  So a cooked breast I want to smoke--any recommendations? 

UPDATE:  Found who I lifted the idea from for below post:  SuperDave gets the Credit and here is the original thread: http://smokinitforums.com/index.php?topic=2833.15 I lifted this idea from someone else, sorry I can't find the post to give proper credit.  The poster used beer cans to set a...

No suggestions here, I love what you are doing.  I appreciate that you make this offer.  I was just reviewing the website and re-noticed that you recognize military service.  Thank you, and Semper Fidelis

Question to follow--Gentlemen, I have a basic plan for the Wild Hog Shoulder:  Brined last night, will smoke tonight.  Plan to use 225 for 1.5 to two hours per pound with cherry and a little hickory.  My Question IS:  Any one smoke a wild shoulder before, it is definitely leaner.  I have some...

Rubbed with mustard--everyday "Frenches"--and McCormick's Grill Mates Pork Rub.  Smells great before hitting the smoker.  Using 1 7/8 ounce Hickory and 2 ounces of Cherry.  Auber set at 225 for six hours with a small pan of water.  Will wrap and let rest for 2 hours--Suppers at 6.

Trying a wild turkey today.  Skin and left bone in the separated breast.  Place drum sticks and thighs next to it. Brined over night, coated with canola oil and rubbed in lemon pepper corn.  Using about 3 ounces apple and 2 ounces cherry.  Set the Auber for 225F cooking temp and 162 inside temp. 

I just returned from Germany, where I had a great smoked beer.  Any ideas how this is done.  Guessing they do it by smoking the grains prior to brewing.  I am looking forward to hearing from our forum on this.  My son makes beer--I smoke stuff.  How do we do this.....

My shoulder still had skin on.  I smoked it with the skin.  Should come out in an hour or so, and will rest for a couple hours--being pulled just in time for the Ravens and Seattle game tailgate.  I know, based on all the great advice and a little experience the pulled pork will be great. ...

Was inspired by many, most recently by Leah from North Texas--Tyarra, so decided to do a yard bird.  Spatchcock Chicken 4.75 lbs Brine: 1/4 Kosher Salt, 1/4 cup Old Bay, 1/2 cup brown sugar.  1 Gal water.  Left in brine 3 hours. Rinsed well, and pat dried.  Rubbed lightly in Old Bay. Smoked...