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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...

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...

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.

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...

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.

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.

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.

...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 of hickey and a chunk of maple. Put the cubed chuckies in the smoker for a 1.5-2 hour smoke. I'm going to start checking on them...

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...

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

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

...- it's better to cut outside the line than inside the line. Step 3: Cut slits into end of duct elbow, and bend every other one up so it's 90*. Step 4: Insert clipped end of elbow into mailbox, and bend tabs inside the mailbox so they are against the back wall of the mailbox. Step 5...

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.

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?

...it explains that keeping the temp low for longer times allows the enzymes to tenderize the meat. Since we're all used to smoking our meats at 225* (usually), it seems like the smoker would be an equally great device to use to roast this tough piece of meat...but my question is: in the ATK...

I do a sausage gravy using HOT breakfast sausage (Bob Evan's in the chub) that I put on biscuits, and it's awesome...so hot sausage gravy works great, give it a try. Nice looking plate too!

Just a suggestion for those with MES30 or MES40 - I removed the baffle on the upper vent (since I never rotate it to a closed position anyway) and I grabbed a 3" duct fitting...

...cube after smoking or do you cube it up and rub it down before smoking? I'm leaning toward cubing up and rubbing each piece with some rub before smoking, then smoke to about 190* before mixing in some BBQ sauce and tossing back in for some added smoke until about 200*. Thoughts or suggestion?

Thanks, Bear!

...them until lunch tomorrow (I have guests coming to stay a few days but won't be arriving until after dinner tonight)...so what temp should I take them to before I pull them, cut them in cubes and toss in the fridge? I was thinking about 175* to make sure they make it through the...