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  1. huntmastershaun

    My first brisket..

  2. 20150906_021700.jpg

    20150906_021700.jpg

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    • Album: My first brisket..
  3. My first brisket..

    My first brisket..

  4. huntmastershaun

    My first brisket..

    This was my first brisket. I've done pork shoulder, chicken and ribs for a long time in my UDS, but was intimated my brisket. 7.5 pound flat. Turned it amazing.. juicy, tender, flavorful and great pull. Five hours cook total. 325 (H&F).. excited to be over the fear.
  5. 20150906_021715.jpg

    20150906_021715.jpg

    • huntmastershaun
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    • Album: My first brisket..
  6. huntmastershaun

    My first mini WSM

    It's seasoning tonight.. I have a UDS, Bradley Smoker and a Big Chief, and this holds temp just as good as those...Love it so far. Can't wait to use it Sunday!
  7. 2014-12-02_18.07.03.jpg

    2014-12-02_18.07.03.jpg

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    • Album: My first mini WSM
  8. My first mini WSM

    My first mini WSM

  9. huntmastershaun

    My first mini WSM

    Finished it tonight. Love it so far... holds temp great!
  10. 20141219_164030.jpg

    20141219_164030.jpg

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    • Album: My first mini WSM
  11. huntmastershaun

    Here we go! Side-by-Side Comparison: Bark Vs Salt Dry Brine

    I'm out hunting and because of you I'm going to go home and cook some ribs..lol.. (No time for butt). Smoke on! I have a feeling it'll all taste great
  12. huntmastershaun

    My Smoked Boston Might be Underdone

    I do understand that, but in the context of this conversation, the smoke ring would be relevant.. but I agree, smoke ring is athletic only.
  13. huntmastershaun

    My Smoked Boston Might be Underdone

    There is no electric smoker that produces a smoke ring with wood chips, is there?
  14. Rub is getting mushy

    Rub is getting mushy

  15. huntmastershaun

    Rub is getting mushy

    I apply mustard to ribs, then rub.. then on the smoker at 250 degrees.. after a couple hours a gently mop and don't drag the mop across the ribs.. then, I don't mop for the last hour.. I get a bad ass bark on mine.
  16. 20140918_195033.jpg

    20140918_195033.jpg

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  17. huntmastershaun

    ATTN Bradley smoker owners

    Also, don't close the vent all the way, ever.. too much humidity builds up, and humidity leeches heat.. keep it at least half to fully open. And let it come well above your cooking temp with the bricks in it, before loading meat.. Also, be warned that the back of the unit cooking area may get...
  18. huntmastershaun

    ATTN Bradley smoker owners

    I've had a Bradley 4 rack for years.. they're susceptible to heat loss through wind, and general cold or chilly temps. I have been able to get my unit up to 290 on warm days, but when it's loaded with meat, it struggles to stay above 220. One small work around, put 2 bricks in the bottom...
  19. huntmastershaun

    newbie's first Boston Butt.

    You're my hero lol... a hundred pounds or more at a time!
  20. huntmastershaun

    New UDS Smoker!!

    He's a successful BBQ caterer, who uses these on addition to his big smoker.. these are his units in action.
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