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  1. tjdcorona

    Slaughter House Brine

    How did they turn out for you? Definitely boil the ingredients - not for long - just heat it up and the flavors will mix.
  2. tjdcorona

    Masterbuilt Smokers (Bear’s Thoughts & Findings)

    I don't think anyone can get great smoked meat out of the MES without the AMPNS - you can get the tubes too - they work great as well!
  3. tjdcorona

    Bottom Round or Rump Roast

    Im only going to use this meat to make jerky from now on
  4. tjdcorona

    Slaughter House Brine

    How did it turn out?
  5. tjdcorona

    Chicken for the first time

    That is a great article - I never knew that about the calcification of the bones. Being an Engineer, I like when things make sense. Last night we smoked a chicken to an IT of 1600 and took it off. It was tough, the bones didn't pull easy - so I cooked it at 275 (from 225) for 40 more minutes...
  6. tjdcorona

    Favorite BBQ Sauce!

    Theres the Budweiser which is great, and the KC version from Guy Fietti is also great. But...... I go with Sweet baby rays, add a little garlic and hot sauce - or KC masterpiece. I don't like a super sweet - overly sugared sauce like you get at BBQ joints most of the time. Ive made my own a...
  7. tjdcorona

    Prime Beef Ribs

    Ive never done the 321 method on beef ribs - so I bought an extra half rack today to do the test. My ribs are on - 3  1/2 racks with probes in 2 of them. One for my "natural method" of 8-9 hrs, and the other for the 3-2-1 method and foiled. It never turns out like Bears stuff - I think theres...
  8. tjdcorona

    Chicken for the first time

    Im going to do that next time as well. Ive been a stickler for Chicken at 225, and it takes 7 hrs, and sometimes its still pink. Causes a lot of pain in the house when the wife is Hangry !! So, Ive vowed to go to 250-275 for chickens and BRINE is something I am convinced to try a well. Thanks...
  9. tjdcorona

    3-2-1 Ribs question

    The 3-1-2 method, or 4-1-1, has worked for me, and for me its typically the 6hrs that's magic at 225
  10. tjdcorona

    3-2-1 Ribs question

    aL SAID IT BEST - AND ITS TRUE WITH ALL MEATS - ITS DONE WHEN ITS DONE, AND ITS DONE WHEN IT HITS TEMP - NOT TIME
  11. tjdcorona

    Electric smoker temperature

    I had an electric brinkman - 1200 watt element - was set to 225. My new smoker goes to 275 - I only go there last 15 mins of chicken to crisp up the skin.
  12. tjdcorona

    Electric smoker temperature

    225 is what I cook everything at.....its perfect
  13. tjdcorona

    help with beef ribs please

    I get mine from Albertsons - always available when theres roasts around, and 2 weeks later - all the roasts become boneless rib eyes and racks of ribs! I love em, and I they have plenty of meat! The ribs I see above (Bears are the best - thanks - ive used your idea and love it!) are "packer...
  14. tjdcorona

    Smoking Disasters / Have you ever ruined anything you smoked?

    I typically cook my beef ribs at 225 for 9 hrs. How long and what temp do you usually do?
  15. tjdcorona

    What did you smoke first?

    Beef Ribs - ruined 2x in a row !
  16. tjdcorona

    Bottom Round Roast

    That was the worst piece of meat I ever smoked! Never again. It looked great, but very tough. Cutting it thin was the only way to eat it, and then taking it and throwing in crock pot and making French dips made real good sandwiches! So, not a total loss, but I was amazed that it didn't break...
  17. tjdcorona

    Finally brisket done right.... 3rd try

    There is something Magic about the 203 temp - I agree! Our times are similar. What wood do you use?
  18. tjdcorona

    Brisket Question

    So did you smoke it ? What method?
  19. tjdcorona

    Finally brisket done right.... 3rd try

    That looks good - I was curious about the smoke ring too. How long was the smoke? I don't inject my brisket, it makes it taste like pot roast - the Brisket flavor is unique and best not covered up. IMHO
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    IMG_1265.JPG

    • tjdcorona
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