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I smoke Butt.

I'm rocking a 10.5 lb butt through my Masterbuilt right now. I keep the smoke on the entire way up to 165F prior to going in the foil. I generally add a charge (small handful or one loading tray) of chips every 30 minutes on the Masterbuilt. Works a bout right at 225F. This one went for...

...with a Maple/Hickory blend (perfect wood choice for this thing.  Just go about 50/50.  Awesome!) Rested and sliced: and plated.  I put a *little* ketchup and mustard on mine; my middle boy likes it with a little SBR BBQ sauce; my oldest puts a dollup of the mac-n-cheese on the...

I had one hit its stall just after the foil, and it took a long while to creep that last 15 degrees or so to 165. Personally, I think stalling after the foil is a good thing because you'll get more "liquid gold" in the foil at the end.

I wouldn't take that one personally - happens all the time on all kinds of forums. The main theme of this forum (and other forums on smoking meats) is very broad, your ham questions being a narrow slice of the entire pie. Sometimes we have to realize that what may be on the top of our minds...

I'm glad it turned out well - long live the yummy!

Sounds great - thanks all!

I've done them several times; they're one of my family's favorites. Steaks are smoked for 2.5 hours at 225. Then pull them out and apply a *thick* coating of your favorite sauce; My favorite is a "hickory and brown sugar" flavored sauce. Put them back in the smoker and cook for another hour...

Good morning, I've been asked by my office mates to make a pulled pork shoulder and bring it in for lunch (8-10 people.) In order to do this, I'd have to cook the shoulder on a weekend and bring it in a day or two later and re-heat it. Trouble is, we don't have a stove or an oven in our...

This is one of my family's favorites. It's easy and super good. I haven't tried it for Pastrami and don't really plan to - we just like straight up smoked corned beef. The method I've been doing (in an MES) is to use a point cut corned beef (off the shelf of my grocer) and smoke it with...

I just scored a bunch of chips at the Gander Mt. while traveling in Erie, PA a couple of days ago. I took their last 3 bags on the shelf of Pecan; they were HEAVILY loaded with Maple so I picked up some of that too (along with Cherry and Alder just because it was there.) Didn't bother with the...

I got one without the window for Christmas - and I know the cost was $199.99 plus shipping. Do you know how many watts the element is on that one? EDIT: I just checked that link, and the "specifications" tab says it's a stainless model (mine is the black finish, and the product is listed as a...

I like my steaks cut about 1" thick, and I like 'em Rare. I get all the burners cranking on high until the dial thermo in the lid pegs out and the heat deflector above the burners starts to glow. Then I dance the steak across the grill at 3-5 minutes on side 1, flip, add a pat of garlic...

...were some meaty ribs! I'm used to sitting down for ribs at a que restaurant and ordering a whole rack. I think I was able to get 7 bones and I'm *stuffed.* The flavor was great - might go a little lighter on the rub next time and try for some sauce on them that last hour to mix it up. I...

After 2 hours in the foil: Oh, so tender! Now back in for 45 minutes or so to "firm up" Gosh, I'm hungry! Oh, and I reserved the juices from the foil in case I want it; I can toss it later.

Oh yeah? Think of all the lemon, grapefruit, and tangerine you can get *your* hands on that I would love to have! I lived in Borrego Springs (Anza-Borrego Desert, extreme "So" Cal) for a few years and we had all three of those trees in our yard (along with palm and oleander ) and I *wish* I...

I've got a 30" and I've used a 3/8" granite tile and a 3/8" steel plate. I've taken both out as I get *horrible* recovery times with them. I can't explain it - I think it has to do with their thermal mass and absorbing the heat output of the element. Anyways- the granite tile was what I...

...are after 2 hours in at 230 set temp with hickory. Let them go for 2.5 hours because I had some temp issues that 1st hour (long story) I was *just starting* to get some pull back when I removed them at the 2.5 hour mark. Then it was in the foil with a 50/50 of apple juice and cider...

If you wanna see some a really interesting and tasty looking cured corned meat for pastrami trial, check this out: http://www.smoked-meat.com/forum/showthread.php?t=7008

There's a little more difference than simply smoking. I've smoked a few corned beef briskets (I just buy the packaged ones) and they taste like - well - smoked corned beef. To make "cheater pastrami" you need to do a little more to it, like packing it (i.e. THICK rub) in spices in addition to...