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  1. tjdcorona

    Just started smoking a chuck roast: Need Advice

    The butter doesn't avoid the stall --------the stall happens because the meat "sweats" - thus cooling it and the meat stops heating up - it stalls getting hotter. Then - to avoid the stall - wrap in foil TIGHT - this keeps juices inside the meat and doesn't allow for the heat transfer of the...
  2. tjdcorona

    Howdy from the SoCal Hi Desert

    I smoked a chuck roast last weekend, didn't like it. We are too used to the crockpot kind! So, I pulled it and mixed in Sauce and spice and it turned out great as sanwiches.
  3. tjdcorona

    Tips for MES Owners

    Don't cut holes when theres already holes
  4. tjdcorona

    Billbo's world famous dry rub & BBQ sauce recipe's

    Im going to copy that and use it as well! I have been making my own rubs too, but nothing exotic - Black pepper, Salt, garlic powder and chili powder. REAL simple.
  5. tjdcorona

    First time doing Beef Ribs

    I wish I can find ribs like that here in SoCal - they trim a little closer to the bone, but we love them. I make them about 2x a month, so I will tell you what I do, and hopefully it works for you. I have an MES smoker, with the mailbox mod. I also have an AMPNS - which is fantastic, so I use...
  6. tjdcorona

    Just started smoking a chuck roast: Need Advice

    Im cooking two chucks today. Using Hickory / Maple / Cherry blend for the smoke. I make my own rub, and put that on there for two days.....more cant be worse can it?! Going to do it like I do a Brisket, 150 / Wrap in foil with butter / beer (This avoids the stall) Then pull at 195-203 - the...
  7. tjdcorona

    Chuckie and wings

    People here don't like their BBQ tasting like smoke....,go figure.
  8. tjdcorona

    Howdy from the SoCal Hi Desert

    Welcome !! Any plans for smoke this weekened? Howd the project go ?
  9. tjdcorona

    Howdy from the SoCal Hi Desert

    Welcome !! Any plans for smoke this weekened?
  10. tjdcorona

    Chuckie and wings

    ok - Ive got a chuck roast for Monday, and wings for today. I marinated them in Stubbs Garlic and herb overnight - and I will use apple wood for the smoke. I'll post pics later. Everything else for todays BBQ is on the grill.........too bad
  11. tjdcorona

    Second shot at tri-tip

    The issue with most (Actually ALL) store bought rubs is that its too salty. MAking your own allows you to control that and not having it over power your meat. I use Salt, pepper, garlic, cumin and Chili powder. The pepper garlic and chili powder is about 70-80% and then sea salt.
  12. tjdcorona

    Favorite Tri Tip rub

    That's a good idea
  13. tjdcorona

    MES Mailbox Mod! for use with AMNPS

    I think you should try the tube smoker first - get the small one to start and make sure it works well for you inside the smoker. you HAVE to pull out th chip loader - this increases the air flow, and also remove the chip box inside the smoker (It pulls out). That will leave the drip cover in...
  14. tjdcorona

    Chuckie and wings

    Take a pic please on how you use that.
  15. tjdcorona

    Howdy from the SoCal Hi Desert

    WElcome aboard! What type of project?
  16. tjdcorona

    Howdy from the SoCal Hi Desert

    Welcome aboard! Have you been smoking a lot? Or is this a new hobby? Whats your "go-to" meat? What kind of smoker do you have?
  17. Chuckie and wings

    Chuckie and wings

  18. IMG_1112.JPG

    IMG_1112.JPG

    • tjdcorona
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  19. tjdcorona

    Chuckie and wings

  20. tjdcorona

    Comment by 'tjdcorona' in media 'IMG_2054.JPG'

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