Recent content by madbomber

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  1. madbomber

    Comment by 'madbomber' in article 'My First Smoked Brisket'

    Thanks! And yes, it most definitely was tasty!
  2. madbomber

    Comment by 'madbomber' in article 'My First Smoked Brisket'

    Hope it worked out for you! And that sounds like a nice little trick. My temperature probe doesn't normally leave much of a 'scar', but on dishes where looks may matter, I will definitely try that kind of positioning. Thanks!
  3. madbomber

    Comment by 'madbomber' in article 'My First Smoked Brisket'

    Hickory, I believe.
  4. madbomber

    Comment by 'madbomber' in article 'My First Smoked Brisket'

    Thanks, it was tasty too! And it did resemble pastrami, but in looks only.
  5. madbomber

    Disco easy smoked salmon and madbomber horseradish glaze

    Thanks for the shout! Glad you enjoyed the glaze. Disco's easy smoked salmon is a hands down winner though, even without a glaze.
  6. madbomber

    Easy Smoked Salmon

    Disco- Just wanted to pay homage once again for this "easy smoked salmon" recipe. My own SWMBO loved it, ( as did I) and my son home from college loved it, and I'm making some more right now for my own mother for Mother's Day! Thanks for sharing it. And to all of you out there wondering what to...
  7. madbomber

    My First Smoked Brisket

    Nothing fancy here. A 3lb corned beef brisket. Rubbed with brown sugar, sea salt, and black pepper, all over... and some traditional corned beef seasonings on top, including coriander and rosemary. Smoked it at 220 degrees for the first 3 hours, then 235 degrees for the remainder. Wrapped it in...
  8. madbomber

    I don't know what I'm doing

    JWilson Welcome to the wonderful world of smoked meats! I also have a Masterbuilt Electric and love it! This forum is excellent for getting ideas and fixes for things that don't go quite according to plan. That being said, I can tell you that the tough smoked brats were probably NOT YOUR FAULT...
  9. madbomber

    My First Smoked Brisket

    Nothing fancy here. A 3lb corned beef brisket. Rubbed with brown sugar, sea salt, and black pepper, all over... and some traditional corned beef seasonings on top, including coriander and rosemary. Smoked it at 220 degrees for the first 3 hours, then 235 degrees for the remainder. Wrapped it in...
  10. My First Smoked Brisket

    My First Smoked Brisket

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    IMG_0043.JPG

    • madbomber
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    • Album: My First Smoked Brisket
  12. IMG_0042.JPG

    IMG_0042.JPG

    • madbomber
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    • Album: My First Smoked Brisket
  13. madbomber

    Stuffed/Wrapped Jalapenos

    Hope they turned out well? Stuffed bacon-wrapped jalapeño peppers are awesome. And they taste great to everyone that has tried them. Without the seeds and ribs, and the smoke, the heat of the pepper is reduced to almost nothing and everyone, including people afraid of hot stuff, can enjoy them!
  14. madbomber

    Easy Smoked Salmon

    Bearcarver - no problem on the Konkrete Kids nickname. I'm originally a Bethlehem native and a Liberty Hurricane. My wife and I moved to Northampton 25 years ago and love it here. Both my kids are Konkrete Kids. The wrestling action here has gone downhill somewhat compared to back then when it...
  15. madbomber

    Easy Smoked Salmon

    Scallops aren't cheap anywhere around us right now, but the smaller bay scallops are somewhat reasonable. I love the larger sea scallops wrapped in bacon! Difficult to match that kind of flavor. I've made my own bacon and wrapped them up. In fact, the bacon, and ham, is what led me to getting my...
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