Recent content by tumbleweed1

My MES 40 is now about 5 years old. It's my 2nd Masterbuilt. I believe I got 5 or 6 years out of the 30 I had before. I've got no problems filling the chip tray every 30-40 minutes. The 40 will easily accommodate full racks of ribs, nice-sized brisket or whatever. Really nice smoke flavors.

Thanks, they sure can but when they're right they are special 😁

Yeah, I added some beef broth and squeeze butter and foiled the original pan.

After cooking to the stall in only 2.5 hours, I wrapped, including some beef broth and butter. It then went another 3 'til it was done. I rested it for an hour and sliced. She good.

Thanks, I get that same feeling when I first smell that smoke myself. This one's cooking nice & fairly quick so far. Just hit 161 after 2.5 hours., but it's smaller than I usually cook so she'll be ready by mid-afternoon or so. Beans and/or cornbread would be good- your call!

The wife picked up a nice, little, 3-lb Prime brisket flat on sale a couple of days ago, so I figured since we'd have decent weather today to go ahead. Last night I trimmed minimally, slicked her down with Worcestershire sauce, injected with beef broth & marinaded it overnight. This morning...

I love doing wings. I do a buttermilk/salt brine overnight, add my rub the next day & go 275, sauce them, place on wire racks (over a foiled cookie sheet) & under the broiler in the oven for a few minutes. Crisps the skin up nice as well as caramelizes the sauce.

Thank you all, I appreciate the kind words & encouragement. These were definitely better than the lat time I did them (a couple of years ago). I won't be waiting another two years again. I basically just used some Cabela's rub, cut the slits in the meat & gave it a bath in some worcestershire...

Did a pair of chucks yesterday as burnt ends. They finished about an hour apart, which was fine, as one was enough for the two of us & the second one will be on today's & maybe tomorrow's lunch/dinner menu. I marinaded them the night before & used cherry wood, smoking at 250. The sauce was some...

I wanted to come back & tell you how much I enjoyed this recipe! I made it Saturday & followed it precisely. Some of the meat was done up in sandwiches, some in tortilla wraps & the rest just in a bowl with some homemade sauce for today's lunch. I think next time I'll use some of it in a nice...

Bear I've only done beef ribs a handful of times. but this weekend I intend on doing this recipe. I have a question regarding Day 1. Before wrapping & refrigerating, you state to add the sea salt, CBP, garlic powder & onion powder. My question is, what is "CBP"?

Thanks bud, I just finished the last piece for lunch here at work. SO good!

So I held back a couple of the breasts I smoked Sunday & made this last night. I had only about 2-2.5 cups of chicken after chopping, so I made this in an 8X8 dish & used about 2/3 of the remaining ingredients. As for the sauce, I have to use my homemade Alfredo or the wife won't eat it, so I...

Man, does that look good! I am doing some bacon-wrapped breasts this weekend. I think I need to get a couple extras & do this sometime during the week with the leftovers. Very nice!

Thanks guys, I was always too intimidated by their lean-ness to try one before. I thought they would be too dry, but I was so happy to add another pork bullet to the arsenal!