Recent content by huntmastershaun

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  1. huntmastershaun

    My first brisket..

  2. 20150906_021700.jpg

    20150906_021700.jpg

  3. My first brisket..

    My first brisket..

  4. huntmastershaun

    My first brisket..

    This was my first brisket. I've done pork shoulder, chicken and ribs for a long time in my UDS, but was intimated my brisket. 7.5 pound flat. Turned it amazing.. juicy, tender, flavorful and great pull. Five hours cook total. 325 (H&F).. excited to be over the fear.
  5. 20150906_021715.jpg

    20150906_021715.jpg

  6. huntmastershaun

    My first mini WSM

    It's seasoning tonight.. I have a UDS, Bradley Smoker and a Big Chief, and this holds temp just as good as those...Love it so far. Can't wait to use it Sunday!
  7. 2014-12-02_18.07.03.jpg

    2014-12-02_18.07.03.jpg

  8. My first mini WSM

    My first mini WSM

  9. huntmastershaun

    My first mini WSM

    Finished it tonight. Love it so far... holds temp great!
  10. 20141219_164030.jpg

    20141219_164030.jpg

  11. huntmastershaun

    Here we go! Side-by-Side Comparison: Bark Vs Salt Dry Brine

    I'm out hunting and because of you I'm going to go home and cook some ribs..lol.. (No time for butt). Smoke on! I have a feeling it'll all taste great
  12. huntmastershaun

    My Smoked Boston Might be Underdone

    I do understand that, but in the context of this conversation, the smoke ring would be relevant.. but I agree, smoke ring is athletic only.
  13. huntmastershaun

    My Smoked Boston Might be Underdone

    There is no electric smoker that produces a smoke ring with wood chips, is there?
  14. Rub is getting mushy

    Rub is getting mushy

  15. huntmastershaun

    Rub is getting mushy

    I apply mustard to ribs, then rub.. then on the smoker at 250 degrees.. after a couple hours a gently mop and don't drag the mop across the ribs.. then, I don't mop for the last hour.. I get a bad ass bark on mine.
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