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  1. scubadoo97

    First Pastrami

    You can cook to finishing temp, let cool then slice and steam to reheat or you can cook to a lower temp then steam to finish. Either way it should be tender or you didn't cook it long enough. You can steam to reheat to serve
  2. scubadoo97

    Why was the "Science + Sous Vide" Thread Locked?

    Sous vide is not any more dangerous than making jerky. There are very specific rules you must follow and due diligence is needed for anyone cooking by any means. Be knowledgeable and do your homework
  3. scubadoo97

    2nd pastrami qview

    I smoke it part of the way but then steam it the rest of the way until the target finishing temp.  Again for me I like it past 190 to 200-205. 
  4. scubadoo97

    Am I the only one that trolls the supermarket for discounted meats?

    Now I know why I have to get up earlier to find those deals.  You smoking boys and girls know a good deal when you see it. 
  5. scubadoo97

    2nd pastrami qview

    I steam it whole then let it cool before slicing.  Steaming works really well for reheating
  6. scubadoo97

    2nd pastrami qview

    Mole177, looks real good. I like to take mine to no less than 190.  My current method is to pull after it's out of the stall and steam it the rest of the way in the oven.
  7. scubadoo97

    Cookshack Smokette Elite Model SM025 or Smokin Tex 1400 or Smokin it #2

    I think the Smoken-it has a lower watt heating element compared to the other two which may have something to do with the wider swings. I'm still using a Masterbuilt 30" which was my first purchase about 3-4 yrs ago.  I purchased it to get my feet wet to see if I would use a smoker enough to...
  8. scubadoo97

    meatloaf

    Started with a 2.25lb boneless chuck which I ground then added a medium sweet onion, half a green bell pepper, 3 eggs, a little bread crumb and cracker crumb, a touch of Oakridge rub from a sampler I recently got, a couple of tbs of bbq sauce and S & P. Smoked on the Masterbuilt electric smoker...
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  12. scubadoo97

    First Brisket in new Smoker - Q-View

    That looks GREAT! 
  13. scubadoo97

    soldering iron and cold smoking

    pellets work well but burn faster than chips in my experience.
  14. scubadoo97

    How to Cold Smoke in MasterBuilt 30?

    Big Casino, I've stopped using the CPU fan at the exhaust.  Had a fire in the can when doing jerky once.  I ether had to cut the fan or the air pump.  Both were just too much The can has a fitting at the bottom and an air hose is connected to the can and an aquarium pump to actively pump smoke...
  15. scubadoo97

    How to Cold Smoke in MasterBuilt 30?

    This is how I've been doing it.  A can of chips will produce smoke for about 2 hrs.
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  19. scubadoo97

    Cut brisket in two?

    removing the point will not change the length very much if at all but yes it's still a good idea to remove the point.  I've bent a brisket to fit in the smoker and find as it shrinks it usually fits just fine.
  20. scubadoo97

    Making my first corned beef / pastrami, What do you do with the point?

    When I make pastrami the point is my treat.  No one else in the household like the fatty point but it's my favorite.
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