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  1. Preacher Man

    Question for anyone who makes chicken wings on a smoker

    MB as in Masterbuilt? If it's electric, those often do not produce smoke rings.
  2. Preacher Man

    Question for anyone who makes chicken wings on a smoker

    The best way to put the argument to rest is to probe it and show it. A smoke ring doesn't mean meat is done, it just means it's reacted with the smoke. However, you can't argue with temperatures. I take my my chicken wings to at least 180°, and I'm not afraid of 190° either. That's when they...
  3. Preacher Man

    Graduation for 300

    I figure on 1/2 lbs per person. Especially if this is a celebration. People always eat more when they are happy and celebrating things. You will most likely have leftovers, but that's better than people saying there's not enough. There's some guys on here that have spreadsheets that you can...
  4. Preacher Man

    Beef Ribs (Dino Ribs) - Easiest Smoke There Is

    I paid $50/rack for these. Definitely a splurge. I've never seen plate ribs at our Costco. I've even asked about them and they looked at me like I was a vegetarian.
  5. Preacher Man

    Beef Ribs (Dino Ribs) - Easiest Smoke There Is

    I just wish the plate rib was as easy to find as it is to smoke. I seasoned these with a 2:1 ratio of black pepper and kosher salt. I leave the membrane on the bottom to help the meat stay on the bone when everything is done. These get so tender that if you pull it off, I find that the meat...
  6. Preacher Man

    Friday Afternoon Spare Ribs

    Excellent! Do you pull based on feel or temperature?
  7. Preacher Man

    1200$ budget

    As I was typing about the Masterbuilt Gravity Series, @BBQ Bird beat me to it. I've never used it myself, but I've talked to other guys who have and they have said nothing but good things about it.
  8. Preacher Man

    Simple Rib Sammich

    This is why I never care if the McRib stays or leaves. The real trick is making sure your ribs are taken high enough to get a clean rib pull, which is always higher than I schmoke them to just eat at the table. Also, I'm usually a dry ribs guy, but for these I sauce after the wrap to get a good...
    • Preacher Man
    • Thread
    • fall of the bone mcrib pork ribs sammich sandwich spareribs
    • Replies: 21
    • Forum: Pork
  9. Preacher Man

    Do Left Over ATB's Keep Well

    I eat 'em cold out of the fridge all the time. The best thing to do is try it and see what you think.
  10. Preacher Man

    Inaugural Smoke on the Custom Smoker

    Ha! What could be more well-rounded than that? No, they mock me because I go a little crazy playing almost everything I smoke, doing my best to get the light right, angle of the shot, etc.
  11. Preacher Man

    Newbie Masterbuilt Smoker

    I didn't remove anything. All I did was bend wire around the grates to make a cradle at the very front of the smoker. You'll want to cut an aluminum pan to fit over it so nothing drips on it.
  12. Preacher Man

    Help Me Learn to Use This Custom Smoker

    I started putting a video together, but as things got crazier I kept forgetting to film. I have a thread put together of what it turned out though.
  13. Preacher Man

    Inaugural Smoke on the Custom Smoker

    Thanks Bear! Sammich time...
  14. Preacher Man

    Inaugural Smoke on the Custom Smoker

    Thanks! My family still mocks me for the plating. I don't think they'll ever stop. "New toy" is the perfect way to describe this thing.
  15. Preacher Man

    Inaugural Smoke on the Custom Smoker

    Yes!...well, until we all were miserable and had to tell the kids to wait a little while before we could start the fireworks. Then the kids weren't so happy. Thanks Chop!
  16. Preacher Man

    Brisket and Pork Shoulder on WSM

    It's kind of hard for me to make out in your picture, but it looks like the fat layer that separates the flat and point is at the blue line. It starts on top of the flat and moves to underneath the point. If I'm right, that will make the area circled in green your hunk of point...a.k.a. the yum...
  17. Preacher Man

    Newbie Masterbuilt Smoker

    I haven't experienced any kind of film from pellet use. I've actually never even heard of that til you mentioned it. I'd stick with pellets. It makes it a true set it and forget it smoker.
  18. Preacher Man

    Newbie Masterbuilt Smoker

    Here's a link to show my setup.
  19. Preacher Man

    Brisket and Pork Shoulder on WSM

    Don't shoot for 190° to pull the brisket, just use that temperature to start probing for doneness. If you insert a metal skewer, it should go through the meat like butter. If you feel any resistance, let it cook another 15-20 minutes and probe again. Do this until you get that hot knife through...
  20. Preacher Man

    Newbie Masterbuilt Smoker

    This. I've used both and prefer the tube. But others really like the maze. Either one will take your MES to the next level. If it was chewy, it could very well have been undercooked. I have undercooked and overcooked briskets. Undercooked is tough/chewy and overcooked is dry/crumbly. Test...
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