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  1. tallbm

    New to the forum, but not to smoking

    Sure but don't post it here on the forum or else every bot on the internet will have it and may spam you lol. Just mouse over my name and a pop up will appear with a "Start Conversation" button. See the image below. You can ask questions there or provide me your email and we can do it over...
  2. tallbm

    New to the forum, but not to smoking

    Hi there and welcome! The guys have you covered. Page 1 of the forum post that SmokinEdge linked to will give you a rewire guide. The Auber PID link that Winterrider linked will take you to the minimum model PID that will do all MES units. Many guys opt to go with the wifi version of the...
  3. tallbm

    Do you guys put any cure salt into your deli meats that you smoke and slice ?

    Nice work! I use cure#1 when doing my ground meat sandwich meat. Basically it's just sausage in a giant casing and I am following the sausage smoking process and going at lower temps for a long time so cure#1 is mandatory. As for chicken or turkey breast I slice I usually cure it but only...
  4. tallbm

    Naked chicken ?

    I wet brine my whole chickens and that solves or at the minimum greatly helps with dry whole chicken and chicken breast. I would have no problem with one of my chickens done this way and then smoked. I would not go low and slow with a chicken, it simply doesn't care and the longer it cooks the...
  5. tallbm

    Easiest way to clean porcelain coated grates?

    I go the simple surefire technique of getting the grill good and hot before I'm going to cook on it. The oils and fats should burn away. Any bits on there should turn to char and may even become light white ash. Then I just scrape it off with one of these safe, bristle free, wire ring grill...
  6. tallbm

    Trimming the fat, but not any meat on a Brisket.

    If what is left of the flat is thick and uniform you shouldn't lose any of the flat. You can leave it on and let it burn up but you would likely be just fine removing and repurposing the good thin meat vs letting it just burn up.
  7. tallbm

    Curing pork belly for bacon.

    You can replace sugar with Erythritol in brines and cures if you like. It will not cause any insulin spikes. Your body gets no nutritional value out of it, but don't go thinking you are going to replace all sugar with. In larger quantities your body will want to get rid of it since it cant...
  8. tallbm

    1st brisket + 1st smoke on Pit Boss tabletop pellet grill/smoker

    If you get your hickory sorted out then I can't wait until you try a little Mesquite. Mesquite + beef is the best combo in the world! :D
  9. tallbm

    Peri-Peri Chicken Thighs

    Yep, I ate some Nando's yesterday for dinner :D
  10. tallbm

    Peri-Peri Chicken Thighs

    That looks amazing Brian!!! Peri Peri chicken is out of this world when you get get a proper sauce or go to a place that makes it correctly. I found 99% of peri peri sauce recipes online are flat out wrong. If you ever get down into the Addison area there is a Nando's Peri Peri chicken there...
  11. tallbm

    deer n bass

    This looks fantastic and I bet that mesquite flavor on the venison was great! Since to me properly cared for and deer taken from areas where they have good food to eat (and does) taste like super lean beef and mesquite is the best beef smoke :D
  12. tallbm

    1st brisket + 1st smoke on Pit Boss tabletop pellet grill/smoker

    Great job!!! Also welcome back, I think it's been a while since you were posting. The point is the best part of the brisket and yeah a proper smoked brisket is going to be AMAZING so don't be shocked if you do more and you enjoy it more than pulled pork. Here in Texas brisket is king and I...
  13. tallbm

    First Brisket Trim. Howd I do?

    yeah @indaswamp has given a great video. On thing to take note of, Aaron Franklin's briskets are such high quality he has all kinds of extra fat like the one in the video. It is very likely your brisket will not have nearly this much fat to trim from the brisket you get. I always share this...
  14. tallbm

    Tips for small brisket

    Honestly trimming less fat is better than trimming too much fat. My rule of thumb is that I don't touch any fat unless it is clearly over 1/2 inch thick. Many will say go to 1/4 inch but sometimes it's hard to gauge that and cut too much off. So just focus on any fat that is clearly over 1/2...
  15. tallbm

    Trimming the fat, but not any meat on a Brisket.

    Hi there and welcome! I am 100% in favor of cutting away that thin portion of the flat and repurposing that meat for stews, grind, or braised beef dishes. If you trim that thin flat portion off to where the flat meat you leave is about consistent in thickness with what's left. If it's going to...
  16. tallbm

    BBQ Recommendations for St Louis, MO???

    Will have to do that next time I'm back there :D
  17. tallbm

    BBQ Recommendations for St Louis, MO???

    Ok I went on my trip and I'm back! I was in the St Louis area (stayed in Chesterfield) for 10 days. We had a great time there. I got to try out Pappy's, Salt + Smoke, and Big Woody's BBQ. I didn't get to try Sugarfire but that's ok. Pappy's ribs were the best thing I had by a mile for BBQ in...
  18. tallbm

    Help me with a (salt, pepper, garlic, and onion) rub

    I use Hungarian Paprika. To me, it has a very mild non-smoked chili powder flavor. Could be subbed for chili powder that is not smoked and not hot but being mild it takes a bit more to get more flavor. It's not mandatory at all. I just find it to be a little more flavor without going into...
  19. tallbm

    Help me with a (salt, pepper, garlic, and onion) rub

    I think you are getting good info so far. I go equal parts by volume (cups, table spoons, etc.) Pepper, Onion (I use dehydrated flakes), Garlic (I use granulated, it doesn't cake up). So that is 1-Pepper/1-Onion/1-Garlic THEN I go 0.75 of a part of Salt . So 0.75-Salt. This means parts...
  20. tallbm

    To continue beating the poor horse.......

    Hi there and welcome! I think it depends. You could go get a Masterbuilt Electric Smoker 40 inch (MES40), do the simple rewire it to (cut ends off 4 wires and wire nut to make 2 whole wires) use an Auber PID controller and cut out the safety limit switch or swap it with a 352F safety switch...
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