Recent content by mng024
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Thoughts on this custom built reverse flow?
Been a lifelong WSM and kettle guy, but have been very intrigued lately with an offset stick burner. Not much has popped up around me over the past couple of months but have had my eye on this one. It is the only smoker the guy has built and I'm not exactly sure what to look for other than what...- mng024
- Thread
- Replies: 4
- Forum: General Discussion
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Help choosing from these Offsets
Can you not see all the photos at the bottom of the thread?- mng024
- Post #3
- Forum: General Discussion
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Help choosing from these Offsets
Looking into my first offset after being a lifelong Weber guy. Few options within 3 to 4 hours of me right now. First one custom built by a shop in Texas and priced at $350 (1/4"). 2nd custom built by owner and asking $700 (3/8"). 3rd is an Old Country Brazos for $700 with upgraded temp...- mng024
- Thread
- Replies: 4
- Forum: General Discussion
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Tony C creole butter injection amount
Doing two chickens for tomorrow, injecting tonight for pulled chicken sandwiches. Do ya'll stick w 1oz per pound when using this injection? Still add rub if so? Debating using it all or saving some to pour into the pulled chicken and whether or not to use additional rub. Don't want it to be too...- mng024
- Thread
- Replies: 8
- Forum: General Discussion
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Smoked Turkey breast
I ended up doing one breast that was a couple of pounds and a few drumsticks, cut the brine in half. My first time doing anything with turkey, deboning included. Man, best Rachel sandwich i have ever had. I soaked/injected for 13 hours, desalination for 4 hours or so, patted dry and air dried... -
Smoked Turkey breast
Howdy, digging deep looking to smoke my first turkey breast for some Rachel's this weekend! Couple of questions... Is your cure 1 the same as prague powder 1? I have this from making Pastrami. Does it matter if the breasts already have a brine solution from packaging? I've never done turkey... -
Better than Bouillon injection recipe?
I believe they do, maybe I should go back and get that one -
Better than Bouillon injection recipe?
Hi all, Doing a brisket flat and would like to inject. Planning on covering in my Texas rub and injecting the night prior. Does someone have an injection recipe for just better than bouillon paste as the base (not another beef stock product added)? Do I need to worry about the salt in the... -
BRISKET FLAT, MY WAY
Hey Al, sorry if I missed this before but what do you think for this approach. My father in law wants me to smoke a flat he has this upcoming weekend on his electric smoker. I will strain the onions and inject the broth, then cover in my SPOG rub and wrap in plastic until the following... -
SoFlQuer Vs JJ Finishing Sauce
The ultimate showdown! Who has made both? Thoughts? Differences?- mng024
- Thread
- Replies: 3
- Forum: Sauces, Rubs & Marinades Sticky
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Burnt Ends from Packer Brisket -- Can I hold entire brisket for a few hours then separate to make burnt ends?
I think you have the wrong thread lol. I have a WSM for the record ;) -
Burnt ends - Separate point/flat before, during, or after?
So I separated to about 95%, was able to pull so much more hard fat out, and now can season the whole point while still having the point there to protect the flat. -
Burnt ends - Separate point/flat before, during, or after?
Just curious, any particular reason why? I watched one video where there was a partial separation done pre-cook to remove a little extra fat and get some more rub in between the muscles
