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  1. smell smoke

    Overcooked question

    Great points. I ended up cutting into cubes mixed up some BBQ sauce & apple cider vinegar and mixed it up then foiled. Left the fatty pieces mixed in, made a great appetizer while waiting on the brisket. Smell Smoke
  2. Pork whatchamacallits????

    Pork whatchamacallits????

  3. smell smoke

    Pork whatchamacallits????

    Had some 3\4" thick pork steaks I over cooked Saturday. So while my Memorial Day brisket was smoking I cut the steaks into one inch pieces, mixed BBQ sauce with apple cider vinegar poured over the chunks that were in a pan covered them with foil then put it in the smoker for 1 1\2 hours. Great...
  4. IMG_20150525_181456.jpg

    IMG_20150525_181456.jpg

    • smell smoke
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  5. smell smoke

    Overcooked question

    You nailed it. I was wanting 145. Had done some a few weeks back an it it dead on 145 and they were delicious. I was a bone head and set my timer and didn't turn the alarm on. Thanks for the tip, that's what I was thinking but didn't think about it until later.
  6. smell smoke

    Overcooked question

  7. Overcooked question

    Overcooked question

  8. smell smoke

    Overcooked question

    Smoked some pork steaks (had a boston butt cut to 3\4" steaks). Put in a brine for 4 hours, applied my bbq rub then smoked at 250. I screwed up and didn't check on them until they had already reached 20 degrees above desired temp. They were a tad dry. Brine saved them. But here's my question, do...
  9. IMG_20150523_161446.jpg

    IMG_20150523_161446.jpg

    • smell smoke
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  10. smell smoke

    It Just Wouldn't Feel like Memorial Day If I Didn't...

    12 pounder. Simple cook, rubs then smoked with pecan and cherry at 250 then wrap around 160. Nothing to fancy, good piece of beef doesn't need much help. Smell Smoke.
  11. smell smoke

    It Just Wouldn't Feel like Memorial Day If I Didn't...

    Well put gentlemen. As for what's cooking? Smoked some pork steaks yesterday and will be tossing a brisket on in the AM. Happy Memorial Day! Smell Smoke
  12. Overcooked question

    Overcooked question

  13. smell smoke

    Overcooked question

    Smoked some pork steaks (had a boston butt cut to 3\4" steaks). Put in a brine for 4 hours, applied my bbq rub then smoked at 250. I screwed up and didn't check on them until they had already reached 20 degrees above desired temp. They were a tad dry. Brine saved them. But here's my question...
  14. IMG_20150523_161446.jpg

    IMG_20150523_161446.jpg

    • smell smoke
    • Media item
    • Comments: 0
    • Album: Overcooked question
  15. smell smoke

    Brisket & Burnt Ends!

    Looks so good, beautiful smoke ring. I haven't tried burnt ends yet but I'm really trying to work up the nerve. Nice job. Smell Smoke
  16. smell smoke

    Winner, winner chicken dinner! Smoked breasts and Sriracha hot wings!

    The pellets kept going out? Think it was those particular pellets or does the AMZNPS struggle in that smoker? Just wandering cause I have a MES 40" and am looking at getting the AMZNPS. Thanks Smell Smoke
  17. smell smoke

    Chuck Eye Steaks 'n Shrimp

    Man that looks good, think I'm in love. Well done. Smell Smoke
  18. smell smoke

    First Brisket

    I'm going to have to do some reading on here about the burnt ends. Thanks BTW. Smell Smoke
  19. First Brisket

    First Brisket

  20. smell smoke

    First Brisket

    Well if I wasn't already hooked on smoking I am now. Finally broke down and attempted the mighty brisket. Started with a couple of 3 pounders that were on sale. Applied SPOG, then after 15 minutes applied my BBQ rub then Montreal steak seasoning. Smoked at 250 with hickory. After internal temp...
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