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Recent content by masssmoke

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  1. masssmoke

    6 racks of St. Louis ribs

    those racks look great, flat and straight bones. Hard to find any like that around here!
  2. masssmoke

    Omaha Steaks brisket flat

    thank you. I will do so, I had also asked a friend of mine and he said the same thing. It's on now, gonna smoke it this afternoon/night and then add to chili tomorrow for football
  3. masssmoke

    Omaha Steaks brisket flat

    So, I have two small flats from Omaha Steaks. They look very lean with very little fat on them. I am thinking of smoking them and then using them for chili. Expensive chili yes, but I really like brisket chili and I am worried about how the small flats will be on their own. I have read this...
  4. masssmoke

    Red's Santa Maria Build - A Custom Grill for JIMSMOKES!

    very cool. So impressed by your skill.
  5. masssmoke

    Smokin-It Digital vs WiFi digital

    I don't have a Smokin It smoker but do have one that can connect to Wifi and accessed via an app to view and adjust temp and track the smoke. Personally, I don't use it anywhere as much as I thought I would when I bought the smoker. I kind of like a "low tech" approach as so much of...
  6. masssmoke

    End of Vacation Pulled Beef Chuckys

    looks like two quality cuts of chuck
  7. masssmoke

    Jerk wings

    those look fantastic
  8. masssmoke

    My Outdoor Area

    that looks awesome! congrats!
  9. masssmoke

    Wings ........ I beat the Super Bowl rush

  10. masssmoke

    Smoked Ribs & Homemade Mac n Cheese

    wow those were the ribs I meant to smoke yesterday. I left mine on in foil too long and ended up with mushy, fall apart ribs. Nice job on yours!
  11. masssmoke

    My Best Smoked St. Louis Ribs

    I thought "loin backs" were just another way to refer to baby back ribs, not that they are two different things. Although it seems like loin back is used in a negative way, like there the baby backs were cut with too much extra loin meat, which is why I usually get spares.
  12. masssmoke

    Brisket burnt ends

    thanks all!
  13. masssmoke

    Brisket burnt ends

    Found some brisket point only for sale near here so I grabbed them and made burnt ends. Cubed from the start then smoked for 4 hrs then put them in a foil pan covered for 2 hours and the uncovered for another hour or so to firm them up, they were very good! Pictures are out of order, the...
  14. masssmoke

    Hello from MA

    welcome, another person from MA here, not too many!
  15. masssmoke

    Vortex Baby Backs

    I have tried this and the ribs came out pretty good, definitely different from slow smoked, less tender but still tasty. I like how all the ribs get smoke and rub on all sides. I have been staying away from baby back for the reason listed above, too much loin meat. But these ones do look...
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