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  1. jakethessnake

    A little Shoulder Clod for supper....

     X2. I've seen these at Sams club and have been wanting to try it, but I'm not sure where to begin. What temp did you take it to? Also, what is it comparableto, brisket, chuck roast, other?
  2. jakethessnake

    Fathers day brisket.

     Great minds think alike! How's being a Husker fan in Colorado working out? I went out there for a wedding a few years back and dad and I both got a little flak for wearing Husker shirts lol.
  3. jakethessnake

    W.W.W. (What Went Wrong)

    It's possible that the injection sped it up a little, but it shouldn't have been that much. Your temp probes are at grate level, how close are they to the actual meat? For reference, I did a similar sized brisket this weekend in just over 5 hours wih an average temp of 330. I really dont think...
  4. jakethessnake

    Fathers day brisket.

    After slicing, I put the pieces in with some of the juice from foiling and they soaked a little up which helped. The burnt ends were the best yet. Between overcooking, over saucing, too much pepper, and having too much grease in them before, these were PERFECT. Just enough sauce to barely coat...
  5. jakethessnake

    Pastrami questions

    Oh yeah, in a town of less than 200 people. Nobody makes good bbq around here(restaurants anyways, there are actually quite a few Iowegians on here), so i had to take it upon myself 
  6. jakethessnake

    Pastrami questions

    Central Iowa
  7. jakethessnake

    Pastrami questions

    Looking good so far. I think I would have bought the place out at $.99/lb, that's too cheap to pass up. Last I looked, it was over $3 a lb here, I know it was quite a bit more per/lb than a packer brisket. I too do a similar "3-2-1" though it's usually apple-hickory and pecan, since pecan is so...
  8. jakethessnake

    Fathers day brisket.

    Thought I'd try something different this time, so I trimmed the fat and cooked it at a much higher temp than normal. The brisket was about 12lbs, choice graded angus from Sams club. I probably averaged 330 degrees throughout the cook. It hit 160 at 2hr 45 mins! I then foiled it until it hit 197...
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  12. jakethessnake

    A-MAZ-N-TUBE-SMOKER in my Masterbuilt Smokehouse Propane Smoker

    Awesome, just waiting for a few more reviews before I pull the trigger. I have the 6x8 dust smoker and have been wanting to get a pellet smoker.
  13. jakethessnake

    Placement of probe in a brisket

    Pretty much what I do. I think the flat is much more important to monitor than the point, the point seems to be a little more lenient as far as temperature goes.
  14. jakethessnake

    Masterbuilt Extra Wide Propane Smoker trouble keeping burner flame on a low setting (windy day)

    Yup, i've had to make wind blocks for mine several times out of sheetrock. Sometimes the wind comes in the vent as well as the bottom, it's really a poor design. But a few minor mods and it's an excellent smoker.
  15. jakethessnake

    Masterbuilt 30" Vertical Propane Smoker - problem maintaining temperature/smoke

    That's a debatable topic, but I say no. The water has to burn off before you get good combustion/thin blue smoke, so it's pretty pointless, imo. The only time i soak is with logs on my big stick burner, and that's only because it flares up when i add wood, so having water dripping off the logs...
  16. jakethessnake

    How long do you keep the smoke going?

    It's more of a temperature than time, imo. I dont think most meats will absorb much flavor after 160 internal, it doesn't totally stop, but it doesn't gain much after that point. It may even be a little lower than that honestly. I've cooked pork loin to 145 and 165, and there wasn't much...
  17. jakethessnake

    Masterbuilt 30" Vertical Propane Smoker - problem maintaining temperature/smoke

    Try using chunks instead. I have my cast iron pan sitting in the factory pan, and I only use chunks. Mine will get pretty decent smoke down to around 200 this way.
  18. jakethessnake

    Masterbuild XL Mods - Post your mods here!

    Good to hear on the Lowes stack, I'll definitely be doing that. My last mod involved attaching a charbroil side box for using charcoal, or bigger chunks. I had to shorten the factory legs on the Masterbuilt so they were perfectly vertical, otherwise it interfered with the side box mating up...
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