Recent content by smoking4fun

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  1. smoking4fun

    Pulled Beef Sauce?

    Thanks Bear - I'm doing Jeff's recipe where he put 1 can beef broth and 1/2 can cream of mushroom soup in a pan with the chuck at about 150, then cover/tent at 170 and then (I am assuming) when it's done, remove the fat on top of the liquid and add the shredded beef to the remaining liquid. I'm...
  2. smoking4fun

    Pulled Beef Sauce?

    I found this recipe for an Alabama White Sauce (similar to Big Bob Gibson's white sauce for chicken)... 1 1/4 cup mayonnaise 3/4 cup distilled white vinegar 1 T black pepper 1 1/4 tspn kosher salt 1 tspn granulated sugar 1 tspn fresh lemon juice 1/2 tspn Worcestershire sauce 1/2 tspn hot sauce...
  3. smoking4fun

    Pulled Beef Sauce?

    Yeah, an au jus sounds good too. Maybe I'll make up both since I can do the au jus while smoking the chuckies. Thanks for the suggestion.
  4. smoking4fun

    Pulled Beef Sauce?

    Does anyone have a sauce that they use for pulled beef (chuck) sandwiches? I've been eyeing Jeff's pulled chuck recipe he sent around with some texas toast (and maybe some melted cheese) for a sandwich, but I was hoping to see if anyone has a recipe for a sauce. My initial thought was some...
  5. smoking4fun

    Chuck Roast Burnt Ends

    Finished...they shredded apart real easy, but Im pretty sure I overcooked them because the inside was a bit dry...tasty though. I made up a batch of Syracuse salt potatoes to go with them and a good dinner was had by all.
  6. smoking4fun

    Chuck Roast Burnt Ends

    I sauced them up - both with a half bottle of sweet baby ray's (only thing I had in the house) and a stick of butter...going to add a little bit of apple juice, then cover them with foil and into the oven at 250*. Going to check the progress and stir after an hour.
  7. smoking4fun

    Chuck Roast Burnt Ends

    Pulled from the smoker after an hour and a half...looks like the general color I wanted. Interesting to see the difference in color in the pieces since they were both put in at the same time in the same smoker, both on the top two racks the furthest from the heat source.
  8. smoking4fun

    Chuck Roast Burnt Ends

    Today, I'm preparing chuck roast burnt ends for the first time. Last night, I cubed up a couple of 3-lb chuck roasts and rubbed one of the roasts with my homemade rub and the other roast with some Smokin' Guns (hot) rub for an overnight rest. I set the Smokin' It 3D smoker to 240* with a chuck...
  9. smoking4fun

    Rusty Grates - How to Repair?

    I have an MES 40 that I'm trying to fix up - and I've finished all the wiring, now it's time to work on the inside. I'm not going to be using the internal probe, and I've removed the chip tray so I can use a mailbox mod. However, the last thing I need to figure out is how to fix/repair the...
  10. smoking4fun

    GIVEAWAY for Inkbird Wifi Sous vide Cookers

    I have an Anova and a Joule - I'm interested in trying this one.
  11. smoking4fun

    Jaegerschnitzel, Spaetzle & Roasted Asparagus

    So you breaded the chops then poured the gravy over them before baking...didn't give them a quick fry?
  12. smoking4fun

    How to Build a Mailbox Mod for an MES Smoker (pic heavy)

    I searched around high and low and couldn't find a tutorial on how to build a mailbox mod - even there there are lots of photos of everyone's mailbox mod (and you have to piece all of them together to figure out how to build one. Yeah, they're pretty simple, but I thought I'd try and put...
  13. smoking4fun

    Slow-Roasted Beef (America's Test Kitchen Style)

    It really is pretty tender after salting 24 hours in advance and roasting as it calls for in the recipe...without sous vide for 2 days. I'm just trying to figure out if this will work in the smoker - especially if I sear first...or if my smoker will hold heat after turning it off like my oven will.
  14. smoking4fun

    Slow-Roasted Beef (America's Test Kitchen Style)

    And a follow-up question - if I sear all sides before I throw it in the smoker, will the roast pick up smoke even though the outer surface is seared?
  15. smoking4fun

    Slow-Roasted Beef (America's Test Kitchen Style)

    So I've been doing the slow-roasted beef (using eye of round from Costco) lately - to rave reviews from my family. If you read the "why this works" from their cookbook, it explains that keeping the temp low for longer times allows the enzymes to tenderize the meat. Since we're all used to...
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