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About SmoovD

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  • Location:
    Burleson, TX
  • Grill
    Kamado Joe

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  1. Stuff is great on mopped on butts and a little splashed onto pulled pork before serving. I used to mix my own batches of mop but the prepacked mixes are so easy to use that I just keep a few packages in the cabinet. Mix a day or two before and life is good.
  2. Nice score and welcome aboard!
  3. I have never had an issue with the firebox moving when placing a stone or deflector. I don't recall much, if any, play but I wouldn't worry too much about it unless it really has a lot of play. After a few cooks, it will get covered in gunk and be less likely to move around. Enjoy that lil' guy. It is a great little cooker.
  4. SC chucks are delicious. They are right in the SV wheelhouse--take a tough protein and make it tender. Was it fork tender at 6 hours or was it still the texture of a roast? Either way, it looks mighty fine.
  5. Like your take on fasting. I, too, have converted to this pattern of eating with a hard stop on consumption 2 hours before bed. It has been working for me.
  6. I much prefer the point to the flat when it comes time to plating. It is also more forgiving given the fat content. I also recommend a full packer but if you don't want to cook a whole brisket I would opt for the point. FYI- cooked brisket that is vacuum sealed and frozen is a real winner for the nights that you can't cook but want some tasty brisket. As far as seasonings as concerned, I favor the basic S&P approach. Maybe some garlic powder and cayenne if the mood strikes. I cook fat cap down and bit hotter than eric. I shoot for 275F at a minimum, probably closer to 300F. Even have gone as high as 330F--it all depends on the amount of time you have to cook. I like to power through the stall, instead of waiting to clear it. Probe tender is the trick. Temps at finish can vary widely so don't depend too much on them. Trust the feel of the meat. Then pack it away and let it rest. Good luck, have fun, and don't sweat it. It will be done when it is done. Enjoy the cook.
  7. Hit 100 lbs down last week. Off some blood pressure meds as an added bonus. My cholesterol levels have also dropped like a stone and hoping to get off that med as well.
  8. Yes. Heim BBQ. Malcom is freaking awesome.
  9. There is a BBQ joint in Fort Worth that went from a temp. food truck to two locations on their bacon burnt ends. Flavor bombs.
  10. Picanha is great steak cut. Keep the fat cap on, cut steaks with the grain, sea salt only, and grill them up. Delicious.
  11. Can you leave the vents open when covered? Maybe prop the lid open as well to alleviate the condensation?
  12. Home cured bacon is the best. If you want to really knock one out of the park, give butt bacon a shot. Lovely stuff. Since I am trying to limit fat intake I have converted to Canadian-style bacon (cured and smoked pork loin) and it is quite tasty as well.
  13. Moving around is much easier. Hoping to get off/reduce some meds in the next few weeks. That is my goal. Thanks!
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