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  1. bmaddox

    Help a newbie pick out a new smoker!!

    I haven't used that particular model but with propane models you have to keep the operating cost in mind. The fuel cost is a lot higher than an electric. 
  2. bmaddox

    Help a newbie pick out a new smoker!!

    What was the "cheap" smoker that you are returning? I hate to say it but you are a few days late on this one as there were some really good deals over the weekend. I would suggest watching the holiday sales and trying to find a deal on a 40" masterbuilt electric. 
  3. bmaddox

    beef brisket

    At the low smoker temp it would be hard to get the brisket up to the desired temp. At 170 none of the collagen has broken down. When the collagen breaks down the brisket gets juicy and tender. If you decide to try again, I would smoke it at 250 and wrap in foil after the stall. Then smoke it...
  4. bmaddox

    GOBBLE GOBBLE THROWDOWN!!!!

    I forgot to take pics . Maybe next time. 
  5. bmaddox

    Nice Venison Roast

    I feel your pain on that one. My daughter was born during hunting season two years ago and then last year my wife had knee surgery so my hunting was pretty limited. 
  6. bmaddox

    Nice Venison Roast

    Looks good. What temp did you take the roast to? 
  7. bmaddox

    bmaddox's turkey breast overload

    Thanks Steve. I sliced one of the leftovers pieces about 1/8" thick and it is great for sandwiches!
  8. bmaddox

    beef brisket

    I have never heard of or experienced a second stall. Does that happen to you often? 
  9. bmaddox

    beef brisket

    In addition to the higher temps mentioned above, you might need to look at the cut of brisket itself. A 4lb brisket means it is a trimmed piece (most likely from the flat) and probably doesn't have much fat. A piece like that is more suited to braising and is much harder to smoke than a whole...
  10. bmaddox

    pasty venison summer sausage

    @CrankyBuzzard  has you covered. As for finding TQ, Amazon has a surprisingly good selection of cures including TQ and the prices are really good. 
  11. bmaddox

    Buy spares and trim yourself or buy St. Louis style?

    For me it all comes down to the price. Every now and then Publix will have St. Louis style on sale for cheaper than spare ribs so I will get those. Otherwise I get spare ribs and either leave them alone or trim them myself. 
  12. bmaddox

    Lessons learned about the MES after Thanksgiving

    The problem could be that you are taking it past the design temp that the element was sized for. I have had my MES loaded down with meat before and it comes back to temp in 20 minutes or so. If you search through some of the old mod threads you will see where some people add a second element to...
  13. bmaddox

    bmaddox's turkey breast overload

    Thanks. My wife has finally given up on trying to augment the smoked meat. She just asks that some things not be overly smokey which is why these only got two hours of smoke. I have found that these are worth the few extra dollars since they have a lot less waste (dark meat doesn't get eaten in...
  14. bmaddox's turkey breast overload

    bmaddox's turkey breast overload

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  15. bmaddox

    bmaddox's turkey breast overload

    This year for Thanksgiving I decided to smoke some turkey breast. We went to my in-laws this year and they were baking one bird and frying three so I thought some smoked breast would be a nice addition. I placed an order from my local butcher for 4 breasts between 4 and 8 pounds each and of...
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