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  1. upgrade 2.jpg

    upgrade 2.jpg

    • redclaymud
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  2. upgrade 1.jpg

    upgrade 1.jpg

    • redclaymud
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  3. redclaymud

    Chicago BBQ

    If you truly get the bug you will want two smokers.  The best being your summer smoker, and the worst being your winter, out of the weather smoker.  I would guess there are some that would satify both weather environments. I purchased my WSM way to late in the season and only got two smokes out...
  4. redclaymud

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

    Nope, you're not the only one.  I went to Wally World today with the intent of checking out their meat counter.  Found some St. Louis ribs reasonable, but injected and enhanced.  Baby backs were the same.  I don't inject my meat and I sure don't want some manufacturer injecting it for me, since...
  5. redclaymud

    Masterbuilt smoker vent position?

    I received the MasterBuilt wood chip bin upgrade.  Wow, it's huge.  Same footprint as before and when assembled and in position, it looks identical to the original, so there's still room for the Amazin Smoker on the sidebar..  The difference comes when you pull out that mammoth chip tray.  I'll...
  6. redclaymud

    Homemade Corned Beef & Pastrami

    Love liverwurst.  Probably eat it on a sandwich twice a week and always have a couple store bought packages in the freezer.  I will never run out of Liverwurst.  Das ist gutes Zeug! If you have a recipe, please share. 
  7. redclaymud

    Big Score!

    Looks like you have a few meals to cook there.  Exploring your freezer can be just as satisfying as shopping the meat department.  Look for your inspiration, start thawing the meat, and come back to this website for BBQing assistance in how to smoke it.  Two rules apply.  Don't defrost anything...
  8. redclaymud

    First Brisket in new Smoker - Q-View

    Chuckies are the best.  My family still thinks I served them prime rib last night.
  9. redclaymud

    First overnight brisket on WSM

    I'm curious about your smoker.  Forgive my ignorance.  What is that?  WSM to be sure.  Gas?
  10. unit.jpeg

    unit.jpeg

    • redclaymud
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  11. redclaymud

    What Happened to my Brisket? Good taste, but DRY!

    I'm just breezing through the posts and I think your thought is a good one.  Worchestershire Sauce has a good load of salt and stong flavor content.  A couple of shakes on a charred steak and it's more than enough.  Add half a bottle to a roast by injection and it might not give you what you're...
  12. redclaymud

    Beef Finger Ribs - Q-View

    It makes me think I bought the wrong MasterCraft smoker.  Everything looks perfect.  This brisket looks outstanding.
  13. redclaymud

    Meatloaf

    It's not done until it's done, but you can speed up the cooking by foiling after a couple good hours of smoke or just when it starts to stall.  The heat of the steam inside the foil will help in the cooking and prevent a major stall in temperature.   Meatloaf doesn't require a heavy smoke.  ...
  14. redclaymud

    Soaking wood is a NO NO

    Thankfully, we're only blowing smoke and not burning heretics.  It would be just my luck to get one full of piss and vinegar and he would stall at 160 for eternity.  
  15. redclaymud

    Beef Chuckie and Pork CSR's Two Ways with Heavy Q-View

    It's the best Q-view I have seen or hope to see.  Bravo for your presentation and congratulations on presenting us with a meal we would all love a taste of.
  16. redclaymud

    Black Angus Flat

    I'm drooling at that pan of juices.  Give me a loaf of bread and i'll be a happy camper.  Great gravy that night I suspect.  The brisket looks great also, but you're right, you need to wrap and protect your star attraction while fixing up the balance of the meal.  I'm betting dinner that night...
  17. redclaymud

    Homemade Corned Beef & Pastrami

    I so much want to try this.  Thanks for the recipe.   
  18. redclaymud

    Smoking away the cabin fever....brisket style

    Looks great for your family feast.  That's one huge cut of meat to start with and I can see the brisket cut all the way to trimmed, just in the two photos.  You must be a butcher or a man that knows how to slice up an animal. .  
  19. redclaymud

    What Happened to my Brisket? Good taste, but DRY!

    This could become a stronger discussion than wet wood/dry wood.  The fat is certainly a great moisture and basting source for the brisket.  Any rub on top would be only for show and possibly produce a bit more bark, but it would be bark attached to flavored fat. I still lean toward the Freddy...
  20. redclaymud

    Got confused

    No zingers from my end.  Your Q-views look delicious and your task was ambitious.  I'm thinking you did very well.  Congratulations.
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