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  1. Meat Man Matt

    Wifeys birthday brisket

    So my wife's birthday was this week, and we're doing a barbeque on Saturday. (Yes, I realize it's now Saturday). I got this 13.5 pounder defrosted and refridgerated over the past couple of days.after our fantasy football draft I went ahead and threw some rub on it. Put it on the smoker at...
  2. Meat Man Matt

    Second Batch - Maple Brown Sugar

    Looks awesome! Nice job
  3. Meat Man Matt

    Estimated brisket cooking time when separating flat and point?

    Splitting it should lower your cook time some. If you plan on 1.5 hrs rest, pulling it at about 5:30, I would still say start it around 6am. Monitor your temps closely, especially when you hit the stall. If your stall lasts too long and starts to make you nervous, there's nothing wrong with the...
  4. Meat Man Matt

    Finally! Cool enough to smoke cheese!

    Dan the mano- I plan to use the salt as a tablesalt for anything that I feel could use a little smoke flavor... So basically everything! Thanks for the compliments everyone! I really hope it turns out well. If it does, I'll probably gather up a bunch of cheeses and load the ol smoker full next...
  5. Meat Man Matt

    Finally! Cool enough to smoke cheese!

    Ok. 3 1/2 hrs smoke, wrapped in saran, placed in ziplocks, and into the fridge for the next 1 1/2 to 2 weeks. Here is how the cheese looked before wrapping. Forgot to take a pic of the salt. It had a slight yellow to it on the top, but the bottom was still pretty white. Threw it all in a jar...
  6. Meat Man Matt

    Finally! Cool enough to smoke cheese!

  7. Meat Man Matt

    Finally! Cool enough to smoke cheese!

    No added temp. It's sitting at about 75 right now, not melting, so we're good there. I'm not sure how long to smoke, I just peeked at about 1:20 in and it doesn't seem to be taking on a whole lot of coloration yet. I didn't check the smoker tube, so I'll let it got about another hour and check...
  8. Meat Man Matt

    Banner photos taking up real estate

    That's built into the site right? I love the carousel!
  9. Meat Man Matt

    Finally! Cool enough to smoke cheese!

    Hi all. I have been wanting to try some cheese for a while now, and today has finally been one of those rare days that is overcast and cooler. I haven't done cheese yet so I decided to start somewhat small. I ran to the store after work for some papperjack and cheddar, along with a pack of mozz...
  10. Meat Man Matt

    Brisket First Attemp

    Mmmmmm. That looks great man. I love brisket. And I'd gladly sacrifice the tip of my thumb for one that looks like that!!
  11. Meat Man Matt

    Go Broncos and keep cooking!

    Go broncos indeed! Denver native here. I love this forum. I post sometimes, but I read nearly every day. I get more ideas and inspiration than I could've ever dreamed of from the carousel alone, and lots of advice from reading the various threads. This really is a great source of information...
  12. Meat Man Matt

    Pork butt rub. Open to suggestions.

    Sounds good. I think if I just add some brown sugar and SPOG, I'll pretty much have that. Except I have rosemary instead of oregano and I don't think I have any celery seed. I appreciate the advice!
  13. Meat Man Matt

    Pork butt rub. Open to suggestions.

    I see. Well, I already mixed up a batch, so maybe I'll just add some more of everything except paprika. Then check it out and see how it goes.
  14. Meat Man Matt

    Pork butt rub. Open to suggestions.

    I am smoking a <9lb pork butt this weekend up at my cabin for those who volunteered to help me cut and gather logs. I use a basic brine of water, salt, sugar, a little garlic, pepper, thyme and bay leaves. For my rub I typically use paprika as a base. Then I add a healthy amount of brown sugar...
  15. Meat Man Matt

    My Brick Pit/Tuscan Grill Project

    I want to build a brick smoker myself. But after seeing this... Wow! That is 1000 times more intricate than anything I've thought of building. You went far past functional and created something beautiful. You should be very proud.
  16. Meat Man Matt

    Finally got to try smoking Cheese

    I'm officially jealous. I love me some smoked cheese, and i bought a amaze tube smoker recently to make my own, but I'm in the same situation as some of the others here, waaay too hot to try any cold smokes at my house. Probably at least a month away.
  17. Meat Man Matt

    To foil or not to foil...when using propane or electric smokers

    I have a propane unit too. I only use foil as a crutch, when my butts or briskets or whatever are having a tough time breaking the stall. As for moisture, I typically brine my pork to keep it from drying out, although I have never brined ribs
  18. Meat Man Matt

    sanitizing probes

    Any probe should work with any device. Provided that the plug is the correct size, which most are. But anytime you are using a new probe, it doesn't hurt to use a secondary measure to verify the new guy is doing his job
  19. Meat Man Matt

    sanitizing probes

    I just do soap and water on my probes. I don't bother with the wire (unless I spill some drippings on it), it doesn come in contact with the food anyway. If you are having issues with the accuracy, it may just be that your probe is damaged/defective. I wouldnt worry too much, just buy a new...
  20. Meat Man Matt

    Weekend Smokes

    Agreed. That broil looks absolutely amazing! You seem like you have it down. I have never had a tomahawk ribeye myself, but I worked on a restaurant that is known for them. I have heard that it is a very delicious cut, and yours looks very nice
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