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  1. radio

    Found a sale on brisket now what !?!

    cutting it into thirds you run the risk of it drying out on you if not careful. I would smoke it whole, then separate and freeze
  2. radio

    I bought this brisket

    looks a lot like an untrimmed flank steak to me. I doubt I would buy any more meat at that place if this is his idea of a brisket.
  3. radio

    Trouble with smoking times

    get a decent remote thermometer with dual probes like a Maverick or Inkbird to monitor temps both in the chamber as well as the meat. As Pineywoods mentioned, factory thermometers are well known to be wildly inaccurate and the hanging meat thermometer may not be accurate either. I never smoke...
  4. radio

    Best tasting briquettes?

    another vote for Royal Oak. Much better flavor than Kingsford
  5. radio

    Jeff's Rub vs Meat Church

    Tried a few rubs on brisket and went back to nothing but salt and pepper. No onion, no garlic and nothing else to mask the flavor of all that beefy goodness. Nothing wrong with a rub if you prefer the flavor of it more than the taste of the meat:emoji_grinning:
  6. radio

    Trying some short rib on the Pit Boss today

    My favorite liquid is brew 12 to 16 ounces of coffee and add enough beef base to ramp up the beefiness. Al likes onion soup mix which should work well also. Take them to probe tender stage just like brisket and you will wish you had more of them!
  7. radio

    We Need Prayers!

    prayers going up she is found safe!
  8. radio

    Smoked Beef Chuck Clod

    Great cook! I have been buying the heart of clod for a while and in some ways prefer it over brisket. I just picked up an 18 pound cryo pack of chuck tenders, or mock sirloin for $2.99 a pound and love those any way you cook them!
  9. radio

    Bark for a Pork Butt

    curious if you have a remote thermometer in the smoker to monitor cooking chamber temps, or relying on the factory therm. Almost sounds like the cook temps could be too low to form a good bark.
  10. radio

    Need help reaching/keeping temps

    First, I would review the owners manual to see if I missed any important info on care and feeding, then contact customer service to see if they had encountered that problem before. It should be pretty straight forward to see if the grate is clogging. Hope you get it figured out
  11. radio

    Please help! Mushy beef snack sticks

    The boiling water is not to "calibrate", but rather to see what temp the thermometer is displaying with the probe in boiling water. Most of us double check our thermometers in boiling water, then also in ice water just to make sure they are reading the correct temp. If the thermometer is not...
  12. radio

    Please help! Mushy beef snack sticks

    Just a shot in the dark here, but have you checked the thermometer you are using in ice water and boiling water? I'm not seeing anything major in your methods to cause them to be mushy, so perhaps the thermometer is off?
  13. radio

    Howdy from Missouri!

    I was born and raised near Van Buren East of you a ways. Wish there were more of us forum members in the Ozarks so we could have a get together someday
  14. radio

    Howdy from Missouri!

    Welcome from another Missourian. South of Springfield here, how about you?
  15. radio

    Anyone got any advice for these?

    I have smoked a few chunks and it can be great if done right. I found I like more smoke than a whole chub can take on, so I diamond score the outside 1/2 to 3/4 inch deep, cut in roughly one pound chunks, coat lightly in yellow mustard and coat all over in Jeff's rib rub. I smoke at 260-280°...
  16. radio

    Backwoods Users. Quick question.

    I fought with all 3 of my stick burners forever trying manage the temps in the 225-230° range and finally said the heck with it and let them run where they want to at 260-280°. I can tell that the smoke is cleaner, meat cooks a tad quicker, and more importantly, a lot less hassle constantly...
  17. radio

    Brisket question in regards to making and selling Brisket Sandwiches

    Most folks I know trim the fat cap to 1/4 inch maximum. If I get more than that on a platter or sandwich, i will send it back and never go there again. Serve folks what you would eat IMHO.
  18. radio

    Inkbird Digital Instant Read Meat Thermometer 20% off Until 2/16/2019

    Mine arrived in two days and works great. Accuracy is spot on when compared to my Maverick. It is a bit slow to register temp, but certainly not a deal breaker at that price! It seemed to take 8-10 seconds before it gave a reading that didn't change, but gave a reading in about 5 seconds that...
  19. radio

    3 CHEESE SMOKING BLEW IT BIG TIME!!

    Too bad it didn't turn out for you. I am curious what temperature you had in the smoking chamber. Did you stick a probe in there to monitor temps? If cheese is near the melting point that says it was way too warm in there.
  20. radio

    Inkbird Digital Instant Read Meat Thermometer 20% off Until 2/16/2019

    Ordered one. Thanks for the heads up!
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