Recent content by Kamphiker
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First Brisket Suggestions welcomed
I don't know where all the smoke that been blown up my smokestack in the past about Beef Brisket truning out Dry and tough cam from but this turned out to be so moist & tender. New love affair. it did take slightyly over 15 hours but well worth the wait. -
First Brisket Suggestions welcomed
My Son is the Smoke Master for this one. Only weighs 7.33 Lbs Didn't have enough fat to trim that I could tell and too small to separate Cap etc (or am I wrong ?) Son started at 5am Smoker Temp 225° Using Hickory (limited supply locally, I would prefer Post Oak). Just salt & pepper (Son... -
Choice Eye Round clarification & best smoking options
Local Meat/Fish monger has "Choice Eye Round" roast for $ 2.99 Pound Google brings me to Eye Round from the rear quarter of the cow, they break it down to Bottom & top. I don't know where the "Choice Eye Round" plays. If Memory serves me correct the "Choice" part is a lower quality. Whats... -
Rolling a fatty technique . which do you prefer ?
I've always rolled out my sausage/ground meat into a baggie, Do a basket weave of bacon on wax paper. My next step is to flip the rolled out sausage onto the bacon basket weave. I then proceed to add my fillings at the lower edge of the bacon weave & sausage. I then roll it up all at once... -
Rump Roast for burnt ends ... or should I just smoke it for sliced
Turned out awesome (& the fatty was one of the best I've made!). Hand carved as thin as I could and it still was mostly tender but Flavor rich (Boar's Head take a back seat) Vacuum packed about half for another day. -
Rump Roast for burnt ends ... or should I just smoke it for sliced
Smoker Temp has stabilized @ 215° I.m at 129°F internal 2-1/2 Hours at this point ready to Pull & reast Rump. Fatty has a ways to go. -
Rump Roast for burnt ends ... or should I just smoke it for sliced
Smoke on Bro's Using Mix of Apple & Hickory in the AMPS, Post oak in the Cast iron Pan. Semi dry rub last night A1, Worcester, Kosher salt, CBP, Some of my own Magic dust. -
Rump Roast for burnt ends ... or should I just smoke it for sliced
Prep work done going to let it rest overnight. Will be smoking the Rum roast along with a Fatty I'll post the results tomorrow -
Rump Roast for burnt ends ... or should I just smoke it for sliced
Thanks for the Info. -
Rump Roast for burnt ends ... or should I just smoke it for sliced
Brine overnight or forgo and just a Rub before placing in smoker ? Smoker Temp 225° F. ? Internal Temp to 140° for Rare ? -
Rump Roast for burnt ends ... or should I just smoke it for sliced
I picked up a 3# Rump Roast Really wanted a Chuck Roast but local Grocery Store was 1/2 the cost on the Rump Roast VS Chuck Roast (What's up with that ?). Got the most marbleizing Rump as I could find but it's no where as fat as the Chuck Roast they had. Plans were to do Burnt ends, But now... -
Couple Questions with a Masterbuilt Pro Dual Fuel Smoker
I have the 30" MB duel fuel. I added a Iron skillet for the wood chips. The first time using the skillet on top of the existing OEM metal chip pan I was having issue with heat. I figured out that the weight of the skillet was to heavy and forced the OEM chip pan to touch the metal ring in the...- Kamphiker
- Post #3
- Forum: Propane Smokers
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Holding Temps - Is it just me?
Flare ups from wood flaming instead of smoldering ? Welding blankets are either fiberglass cloth (1,000° F. max) or Silica Cloth (1,800° F.) are the 2 most common materials used. The insulating properties increase with the thickness of the base cloth. Harbor freight welding blankets are...- Kamphiker
- Post #13
- Forum: Propane Smokers
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Holding Temps - Is it just me?
Welding blanket from Harbor Freight inexpensive- Kamphiker
- Post #11
- Forum: Propane Smokers
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2nd Best feeling. First Fatties on new Smoker
Oh So Good ! Simple Stuffings of Onions, Yellow Sweet Peppers, Mushrooms, Mozzarella, Mild Cheddar Cheese. My own magic dust which has it's base of Goya Adobo plus a little of this & a little of that to taste. Brown Sugar to sweeten the deal. Need More Bacon next time. 1 package per Fatty...
