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  1. martyb

    Smoking Meat Newsletter question

    No ads here either.
  2. Burnt Ends-1st Time-Holy Grail of Pork?

    Burnt Ends-1st Time-Holy Grail of Pork?

    • martyb
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  3. martyb

    Burnt Ends-1st Time-Holy Grail of Pork?

    I was really pleased with these an surprised just how easy they really are to make.  Thanks for all the suggestion here guys/gals.  Truly enjoy this forum and all the topics.
    • martyb
    • Thread
    • Replies: 3
    • Forum: Pork
  4. 20140714_185009.jpg

    20140714_185009.jpg

    • martyb
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    • Album: Burnt Ends-1st Time-Holy Grail of Pork?
  5. martyb

    My First Smoked Whole Chicken

    The skin was good, it wasn't rubber like at all.   I was afraid of that actually.
  6. martyb

    My First Smoked Whole Chicken

    I let it sit in the brine 12 hours.   It was the juiciest and flavored white meat I ever had.   Thanks for the compliments.
  7. martyb

    Initial Setup and Using the Masterbuilt Vertical Propane Smoker

    Here's what has worked for me. I just used the wood chip pan that came with the smoker and added a 10 grate and a 8 inch cast iron skillet.   I never have any flare up's and get lots of blue smoke.
  8. Initial Setup and Using the Masterbuilt Vertical Propane Smoker

    Initial Setup and Using the Masterbuilt Vertical Propane Smoker

    • martyb
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    • Comments: 0
  9. smoke.jpg

    smoke.jpg

    • martyb
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    • Album: Initial Setup and Using the Masterbuilt Vertical Propane Smoker
  10. woodpan.jpg

    woodpan.jpg

    • martyb
    • Media item
    • Comments: 1
    • Album: Initial Setup and Using the Masterbuilt Vertical Propane Smoker
  11. My First Smoked Whole Chicken

    My First Smoked Whole Chicken

    • martyb
    • Album
    • Comments: 0
  12. martyb

    My First Smoked Whole Chicken

    This was my first 5 lb.  whole chicken.    I brined it overnight in the Slaughterhouse poultry brine recipe found here.   Also used the Slaughterhouse poultry injection found here as well.  Both very simple to make especially since I already had all the ingredients.  I already had Jeff's rub...
  13. chickendone1.jpg

    chickendone1.jpg

    • martyb
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    • Album: My First Smoked Whole Chicken
  14. chickendone.jpg

    chickendone.jpg

    • martyb
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    • Album: My First Smoked Whole Chicken
  15. martyb

    My first brisket. Thank you all.

    Hey Chris. The only thing I did was inject the brisket with 8 ounces of a can of beef broth with 2 table spoons of Jeff's rub mixed in.   I did put in the refrigerator for about 4 hours, not sure that it was necessary but the brisket turned out pretty good.   Hope this helps. Marty
  16. My first brisket. Thank you all.

    My first brisket. Thank you all.

    • martyb
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  17. martyb

    My first brisket. Thank you all.

    I used Jeff's rub and Apple wood on this very small 5 pound brisket.  I have a Masterbuilt  Dual Smoker completely modified and I simply love it.  I would like to thank everyone here that post and shares because I have spent weeks reading and learning from all of you.   This picture says it...
    • martyb
    • Thread
    • Replies: 7
    • Forum: Beef
  18. brisk.JPG

    brisk.JPG

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    • Album: My first brisket. Thank you all.
  19. martyb

    Masterbuilt Duel Pro - My first couple of weeks

    What size of a skillet did you buy? I'm getting ready to mod mine also.
  20. martyb

    1st Spare Ribs

    Hey Gary. I've heard that oak is a popular wood in Texas, not sure if that's true or not. Someone recently told me to try red oak, that's one I haven't tried yet. Marty
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