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  1. T

    Puh-strami

    Hey all, had a couple of store bought corned beef briskets sitting the freezer for a while so I thought I'd try out some cold smoked, sous vide pastrami. I've read several articles on cold smoking the corned beef, but I'm not sure if it's 100% safe. I soaked it for about 8 hours and changed...
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    Thanksgiving turkey was so good, I'm smoking another one

    Hi all, Thanksgiving was the first time I smoked a turkey and it was incredibly good. Made the best stock I've ever made from the carcass for some soup! Anyway, I'm getting ready to smoke another one tomorrow. I'm using a MES + AMAZN pellet tray. On the Thanksgiving bird, the skin turned out...
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    Rub/glaze on turkey?

    Hi all. First time smoking a whole turkey. In the past I've tried smoking just a turkey breast with poor results (didn't take on hardly any smoke flavor) so I'm just crossing my fingers today. I have a 10 pounder, brined it with 1 cup salt/gallon for 16 hours, and now I'm trying to figure out...
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    First Brisket

    Hi all, I've been smoking for a couple of years now but for some reason have never tried a brisket.  The time has come. Picked up this 12 pounder and planning on starting it Wednesday or Thursday, but trying to sift through all the details is making my brain hurt.  This post is going to be...
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    Father's Day Carne Asada

    Last year I did a prime rib for Father's Day and it was one of the best products that ever came off my smoker, thanks to bearcarver. This year, I decided to switch things up and I'm doing some carne asada. I thought it would be cheaper, but the only place in town I could find skirt steak, it was...
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    Experiments with my butt

    Hi all!  It's been many months since I've posted, but in the past several months I've had many successful smokes.  LOTS of smoked salmon, ham, bacon, hardboiled eggs, etc.  I make a chicken stock-based soup now with chicken, pork sausage, zucchini, kidney beans, and pesto.  I cold smoke the...
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    Dual pork butts with HEAVY smoke

    So I smoked a chuck roast last week and lit my AMNPS from both ends with hickory.  When that burnt out, I filled another row and lit that too... it was the yummiest roast I've made yet.  I honestly feel like I'm constantly lacking the smoke flavor I really desire in most of my pork and beef...
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    Way too much smoke on a chuck roast...

    So I smoked a 2 pounder so my wife could make some yummy pot pies.  So far on any pork or beef I've ever made, I've never once found myself thinking I've had too much smoke, let alone enough.  I decided I wanted to up the ante and put some extra smoke on this roast. I loaded my AMNPS with...
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    The Bacon Experiment!

    So I know most here are talking about curing and smoking some part of a pig so that it can be sliced and fried.  I am dying to do this, but lack one key piece of equipment: a slicer.  Long story short, my daughter works at a bar that servers several sandwiches/wraps that come with bacon.  The...
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    Chuck roast - rub vs pellicle

    Hi all!  Just bought about 6 pounds of chuck roast and plan on throwing it on the smoker tomorrow.  I intended to rub it with SPOG, perhaps with a little addition of paprika and cayenne pepper.  However, being pretty new to smoking, I'm not sure if all meats need to form pellicle or if putting...
  11. T

    Turkey Breast - Half Fail

    So my wife found some turkey breast (ie, a whole turkey with the wings and legs removed -- the thing was still 14 pounds) that was like 79 cents per pound, so I decided to smoke it. It was in a bag that contained brine already, so I didn't do any type of brining myself.  We rarely smoke food...
  12. T

    Turick's Smoked Salmon

    So first and foremost, I have to thank Bearcarver for his amazing step-by-step guides and for helping me almost every time I smoke.  I wouldn't have the first clue on how to smoke salmon if it weren't for him.  The smoking process is very similar to what he taught me, but I use a different...
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    Butt FAIL

    Well, not a total fail.  I actually couldn't quit eating it once I pulled it.  However..... A few days ago I smoked a roast and instead of creating a SPOG mixture on the side and applying it, I just coated the meat with mustard and then each ingredient individually.  For my butt, I wanted to...
  14. T

    Butterflied bratwurst?

    So I was smoking a beef roast yesterday and had about 5 Johnsonville brats sitting in the fridge. II've never smoked a brat before, but I thought I would just throw them in there for fun and see what happened. I had my temp set to 200 and I think around 3 hours in I sliced the tip offof one of...
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    Bottom Round Roast

    Strolling down the grocery store isle yesterday, I saw something that startled me.  Recently I haven't been able to find any cut of beef under $7 a pound.  That's when I saw the sale on bottom round for $3.99 a pound.  Not really knowing much of anything about this cut of meat, I grabbed it...
  16. T

    5th of July Pulled Pork!

    Maybe it's a bad assumption, but I'm assuming most people bbqed yesterday and are sleeping in and resting today, so for your viewing pleasure, here is my first attempt at pulled pork :) First and foremost, like always, I have to thank BearCarver.  He has gone so far out of his way to help me on...
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    Smoked ham recipe?

    So it seems ham threads are very few and far between and I'm kind of surprised.  I don't really know much about which cuts of meat are typically used for ham, but I've seen some people use boston butts which surprises me, since that's what is used a lot of times for pulled pork or pork steaks. ...
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    Father's Day Prime Rib -- Inspired by Bearcarver!!!

    So I'm not smoking this until Sunday, but I guess I like to post during the whole process, and that process started today when I went and bought 7 pounds of prime rib! First off, huge thanks to Bearcarver for sharing his knowledge and recipes and always being so quick to respond to me and...
  19. T

    Really stupid question... where should I place the AMNPS in my MES 40?

    So I just got my AMNPS and MES 40 gen 1.  The MES 40 has a side-loading wood tray that goes into some large metal apparatus at the bottom right of the smoker, which appears to also contain the heating element. Do I just set the AMNPS in the bottom left along the two metal braces that run across...
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    First smoke this weekend - Pork Steaks! Please review my plans

    Hi everybody, outside of the welcome forums, this is my first post.  My MES 40 electric smoker and AMNPS 5x8 pellet smoker are scheduled to arrive today, and I'm planning on my first smoke this weekend!  I wanted to post my plans and see if anybody had any advice or if I'm on the right track. ...
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