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  1. redclaymud

    Masterbuilt smoker vent position?

    You don't get a whole bunch of smoke ring from an electric smoker.  That's what makes them so great for doing Chicken, since to the novice, the red of the ring is an indication of undercooked rather than a smoke ring. With my 40" Mastercraft I leave the top vent wide open.  The box is so well...
  2. redclaymud

    Rib Tips . . . The Sin that Saved Dinner

    Another great idea.  Thanks guys.
  3. redclaymud

    Rib Tips . . . The Sin that Saved Dinner

    Slap me aside the head and call me stupid.  I guess I wasn't thinking right while in panic mode.  That's exactly how I reheat bbq leftovers.  Thanks very much. Excellent suggestion Terry. 
  4. redclaymud

    Rib Tips . . . The Sin that Saved Dinner

    Thanks Dave.  I figured I would be in all kinds of a mess, par-boiling at the tail end, but it did save dinner.  It wasn't near what I intended to present, but it was good enough to feed my family and have them come back for more.  What struck me as most odd was the meat still retained some of...
  5. redclaymud

    Small chuck (2.5 lb) smoking for 4 hrs. Wrapped at 140 IT, right now at 177. Should I add liquid?

    Do us proud next time an include pictures.  We all learn from each other
  6. redclaymud

    Rib Tips . . . The Sin that Saved Dinner

    This all started out innocent enough.  I was going to try smoking my first rib tips and wanted to document it for other newbees.  Let it be known right off the bat, this is a way not to do bbq. My First Rib Tips There she is, a bargain in the making and all ready to prep. One thing I did...
  7. 2-1-2012 Rib Tips 4.jpg

    2-1-2012 Rib Tips 4.jpg

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  8. 2-1-2012 Rib Tips 3.jpg

    2-1-2012 Rib Tips 3.jpg

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  9. 2-1-2012 Rib Tips 1.jpg

    2-1-2012 Rib Tips 1.jpg

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  10. 2-1-2012 Rib Tips 2.jpg

    2-1-2012 Rib Tips 2.jpg

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  11. redclaymud

    Pastrami

    I'm not seeing it at this price in my neighborhood.  I looked at a corned beef yesterday and it was $3.49 a pound.
  12. redclaymud

    Corned Beef vs Pastrami

    Thanks. It's not that difficult a list once you read through it.  For those that haven't seen it or need a refresh, here it is again.  My thanks to whoever created this list. AcronymDefinition2-2-1Method of Smoking Baby Backs - 2 hours smoked - 2 hours wrapped - 1 final hour...
  13. redclaymud

    Soaking wood is a NO NO

    My comment was:  Bluto tells it best so far.  Dry wood smokes almost immediately.  Wet wood smokes later.  What you get from wet wood initially is a steam burn off and a later smoke.  Seems reasonable.  .   My experience with wet wood is in aged firewood that has sat outside a couple years...
  14. redclaymud

    Corned Beef vs Pastrami

    It took me a bit but I found it.  I asked my grocer for EVOO and he had no idea what I was talking about.  When I told him it was for pastrami we searched both the spice and the canning isles and even talked to the Deli manager who also had no idea.  I found it on the internet though..  EVOO is...
  15. redclaymud

    When do you separate the flat from the point?

    Thanks terry.  That link is an outstanding resource.  I booked marked it and will have those photos on my laptop screen when I dissect this beast.
  16. redclaymud

    Rib Tip

    I guess I'm not breaking any laws of nature by stating I love rib tips better than I love ribs.  My brothers may kick my butt for that remark since they've won best in ribs at more than a few state championships out west.  To me, the meat in the rib tip is more tender and flavorful because they...
  17. redclaymud

    Smoked stuffed burgers and beans

    I've never thought to do burgers on the smoker.  They look fantastic.  Now I'm having second thoughts between meatloaf and burgers for this weekend's smoking. Burgers sound much more delicious.  No problem with them drying out or wrapping themselves around the grate?  What size were they? ...
  18. redclaymud

    When do you separate the flat from the point?

    Thank you Al.  It's good to hear there are different methods to this.  I am of the mind I want to separate the two and do Pastrami one week and the remaining brisket the next.  First I wanted to find out if it it could be done.  Now I'll figure out how to do it.  Any visual guide to the cutting...
  19. redclaymud

    When do you separate the flat from the point?

    Is that something that's done after smoking?  I've been searching around for instruction on meat preparation since I intend to purchase a whole brisket and trim it myself.  Not to worry, I have a full first aid kit here somewhere and promise to ask for it if I cut myself.. The videos I've...
  20. redclaymud

    Corned Beef vs Pastrami

    I saw someone mentioned steaming his Pastrami in one of the blogs but didn't wonder much about it other than it was the way he wanted to reheat.   I would assume it would be just as good served thinly sliced and cold, like out of the deli, or hot off the smoker. Part of being a new comer is...
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