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  1. isitdoneyet

    Overnight butt.

    Now I just have to remember to take pictures of finished smoke instead of eating.
  2. isitdoneyet

    Overnight butt.

    Thanks Richie
  3. Overnight butt.

    Overnight butt.

  4. 20160528_135840.jpg

    20160528_135840.jpg

    • isitdoneyet
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    • Album: Overnight butt.
  5. isitdoneyet

    Overnight butt.

    I have some but can't seem to get them to upload from my phone. I'll have to work in that.
  6. isitdoneyet

    Overnight butt.

    1st time over night butt. 9# butt with Jeff's rub. On at 7:30 pm @225 with 14" of tube pitmaster pellets. Set alarms for high and low pit temps. Woke up every 3 hours due to nervousness. Temps holding right at 225. Only added water to pan. Got up at 6 and IT at 172. Finally got to 200 at 1:30pm...
  7. isitdoneyet

    How to handle natural casings

     Would anyone care to chime in on if you treat beef middle casings the same way? Going to make some dried summer sausage salami and it calls for beef middles for casings. I purchased these from the sausagemaker also. Would you handle preparing these the same way? 
  8. isitdoneyet

    How to handle natural casings

    Going to make some dried summer sausage salami and it calls for beef middles for casings. I purchased these from the sausagemaker also. Would you handle preparing these the same way? 
  9. isitdoneyet

    cryo-vac packed top sirloin storage time?

    Dirtsailor2003 thanks for the reply. It will be mixed with pork butt at 2 beef to 1 pork ratio. I was thinking 3 weeks was too long. I will probably cut up and freeze. Again thanks.I'll try to post some pics of the sausage when we make. 
  10. isitdoneyet

    cryo-vac packed top sirloin storage time?

    Found some vac sealed 12# top sirloin with sell by dates of Feb. 17. I will be making summer sausage out of them, but can't get to it for 3 weeks. My options as I see them are the following: 1: store in fridge until then and then cut and grind. 2: Freeze until needed then thaw, cut and grind...
  11. isitdoneyet

    Quick Stuffed Smoked Chicken Breast

    Looks tasty. Will need to try that.
  12. isitdoneyet

    Jeff's bacon wrapped cheese stuffed thighs

    It took about 1.5-2 hrs. I smoked till IT was 165F Thanks all for your comments. It was everyone on this forum that did all the work. I just follow everyone's recommendations. You all are so helpful. That's what makes this place great.
  13. isitdoneyet

    First attempt at chicken thighs

    That is some good looking thighs. Yesterday must have been thigh day. I made Jeff's thighs also. They were good for lunch today too.
  14. isitdoneyet

    Jeff's bacon wrapped cheese stuffed thighs

    I had an extra one for lunch today. They are so so good. I have to thank Jeff for the recipe. As I said before we will be making more of these.
  15. Jeff's bacon wrapped cheese stuffed thighs

    Jeff's bacon wrapped cheese stuffed thighs

  16. isitdoneyet

    Jeff's bacon wrapped cheese stuffed thighs

    Unseasonably warm here so I thought I would make some of Jeff's bacon wrapped cheese stuffed chicken thighs. I added a slice of double smoked ham and used smoked monterey jack cheese. Smoked at 250-275 with apple and cherry wood. Very tasty. Will be doing these again.
  17. smoked thighs.jpg

    smoked thighs.jpg

    • isitdoneyet
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  18. isitdoneyet

    Another New Year's eve day smoke

    Beef roast pulled at 135 resting in fridge to slice tomorrow and vac pac. Ribs done with 3-2-1 method and were excellent. Pork butt at 195 taking to 200 to pull. tube smoker extended to 14" lasted about 5.5 hours of perfect smoke.
  19. IMG_20151231_183611_104.jpg

    IMG_20151231_183611_104.jpg

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    • Album: Another New Year's eve day smoke
  20. Another New Year's eve day smoke

    Another New Year's eve day smoke

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