Recent content by Mark Adams

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  1. Mark Adams

    Trying to save time on chuck burnt ends

    I wouldn’t recommend cubing them up first, it’s a lot harder to monitor the IT and they ended up overdone. Almost like jerky. Flavor was good but that didn’t make up for the toughness, haha.
  2. Mark Adams

    Trying to save time on chuck burnt ends

    Just put these guys on, cubed up chuck roast, rubbed with s&p, bacon on top for extra fatty goodness. Gonna smoke at 225ish for 2-3hrs then I’ll pan them up and add some butter, sauce and brown sugar, then a couple more hours of smoke. Hopefully these will be a close second to true burnt ends
  3. Mark Adams

    Trying to save time on chuck burnt ends

    Haha, thanks chile, I’ll probably just end up biting the bullet and getting up early
  4. Mark Adams

    Trying to save time on chuck burnt ends

    I got the idea from so many doing pork belly burnt ends this way, I’m trying to avoid the super early cook making me too tired to enjoy the game
  5. Mark Adams

    Trying to save time on chuck burnt ends

    I’m making some chuck roast burnt ends for the game Saturday (hook ‘em horns!). Since the game is at noon, I’m gonna cut the roast up first, smoke for an hour or so and then put them in a pan with some sauce and brown sugar to finish. My question is, since I won’t get the kind of slow fat render...
  6. Mark Adams

    First brisket on WSM

    Yea I will probably try to find some cheap ones to use next time. The flat turned out really good, super tender. The point was a little tough, I think the higher heat from the top rack may have cooked it too fast and the low marbling of select wasn’t as forgiving
  7. Mark Adams

    First brisket on WSM

    picked up a packer the other day, only 9 lbs but i wanted to make sure it would fit on my 14” WSM. Found out this morning when I was about to trim and separate it that I bought a select instead of choice. Rubbed with salt and pepper and put it on around 10:30, flat on the bottom rack and point...
  8. Mark Adams

    First smoked meatloaf

    I put the meatloaf right on the rack with foil on the lower rack to catch the grease
  9. Mark Adams

    First smoked meatloaf

    Turned out pretty good, not dry at all
  10. Mark Adams

    First smoked meatloaf

    had some 73/27 ground beef in the fridge so I mixed in a couple eggs, breadcrumbs, salt, pepper, sautéed onions and bell peppers. Put it in the 14” WSM at 210 for 3hrs over kbb charcoal and a stick of oak, then glazed with 1:1 bbq sauce/ketchup and cranked heat up to 250ish until it hit 160 IT...
  11. Mark Adams

    Resting beef ribs

    Pulled the rest off after 4.5 hrs, gonna wrap up the pan and reheat for supper tonight
  12. Mark Adams

    Resting beef ribs

    Had one rack already probe tender at 203, looks like I’ll get to sample
  13. Mark Adams

    Resting beef ribs

    I’m cooking beef ribs for the first time today, do I need to let them rest just like brisket or will about 30 mins do?
  14. Mark Adams

    WSM 14”

    I think I could get used to that fuel efficiency!
  15. Mark Adams

    WSM 14”

    I will certainly do that, thanks Moto. I’ve heard they are very user friendly, unlike my OK Joe that took some getting used to
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