Recent content by THutson67

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  1. THutson67

    Pellet Hopper guard

    I pulled the screws out of the guard, put new ones with nuts facing into the hopper (to keep water out) and just set the guard on top of the 4 screws. To access I can flip it up or just pull it out. Anyone else would think it's still attached just looking at it.
  2. THutson67

    My 3-2-1 ribs

    If it's Lafayette Indiana, it was right at the end of the smoked sausage cooler. LOL
  3. THutson67

    My 3-2-1 ribs

    No, I just used the glaze at the end, after removing the foil. The middle 2 have brown sugar, a quick stream of honey, and a quick stream of bbq sauce I added the cherry rub to. I did top and bottom in the foil. Then I added about a 1/4ish cup of apple juice/apple cider vinegar/water mix (equal...
  4. THutson67

    My 3-2-1 ribs

    Oh yeah,the ribs came out nicely too. Just almost "fall off the bone" but not quite. I mixed oak and cherry pellets 50/50 in the hopper and a smoke tube of cherry only. I pretty much adhered to the 321. I did the 3 at around 190* and the rest around 225-240*.
  5. THutson67

    My 3-2-1 ribs

    I can't really tell you much about the glaze other than it was really good. This is the stuff I got, only I found it at Meijer for a buck less. https://store.stelmos.com/products/root-beer-glaze Thanks everyone for the confidence boost!
  6. THutson67

    My 3-2-1 ribs

    And for the finali...St. Elmo's root beer glaze!
  7. THutson67

    Another first: Ground beef jerky

    I have a Pit Boss 700 Classic from Walmart now. My RecTec Mini went out right before Thanksgiving. I'll definitely get it fixed when it warms up. As for the fat content, it's evidently tough to find the 90/10 around here. I saw a $69 Lincoln Outfitters meat grinder at Rural King, maybe I'll...
  8. THutson67

    Another first: Ground beef jerky

    Well I'm glad to know I'm not alone! LOL. I have 5 lbs. to season up for Thursday. I'm hoping I get a little more this time.
  9. THutson67

    Another first: Ground beef jerky

    Tried 3 pounds of 80/20, couldn't find anything leaner around here. LEM jerky gun was pretty easy to use. Used the seasoning and cure kit that came with it. I did have to drop some grease off of it when done. Trays loaded, about 2 hours in, about 5 hours, then done at almost 7 hours. It didn't...
    • THutson67
    • Thread
    • beef jerky
    • Replies: 5
    • Forum: Beef
  10. THutson67

    First brisket

    I'd really like to try a whole one in the near future. Think I'll spritz next time instead of wrapping though.
  11. THutson67

    First brisket

    Thanks! The next one I'm guessing won't be free. LOL. I will be taking some in to the guy who gave it to me.
  12. THutson67

    First brisket

    It cut okay, but pretty short, also tore the bottom of the slices some. But... I'd been watching YouTube videos and seems like they always get these perfect slices.
  13. THutson67

    First brisket

    Thanks! I figured since I posted in "beef" that I should stick to that. LOL. Not my first butt, but the first I've wrapped at the stall (butcher paper, won't do it again.) It was also a 9 pounder. I just used "Rub Some Butt" and a bit of "Touch of Cherry" rubs. It was actually done around 10:30...
  14. THutson67

    First brisket

    My first try. I had a 9.3 lb brisket flat given to me. You can ignore the butt, it was a backup plan. Kosher salt and coarse pepper first, a sprinkling of BBQ rub, then some Montreal Steak seasoning. Went on around midnight, pit Boss Classic set on smoke, P2 at about 220*. I mixed 3 parts pecan...
  15. THutson67

    My New Year's Eve cook

    Well you liked my post. Seemed fair. LOL. And gave my confidence a little boost. That helps a lot. I'm pretty new to smoking.
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