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- mikelens
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- Album: First Attempt at a Butt
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Burnt Ends- I hope
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Burnt Ends- I hope
Taking a page from SmokinAl's cookbook. Chuck roast for burnt ends. Injected with some of the onion soup, Worcestershire & rub all around. Fridge overnight. Joining the butt in the smoker at 240 with apple & hickory. -
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- mikelens
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- Album: Burnt Ends- I hope
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First Attempt at a Butt
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First Attempt at a Butt
My first try at a butt. Got a CT butt from work. Gave it Pop's brine for 7 days; injected it as well. Aired it in the fridge for 24+ hours. Ready for the smoker; 240 with a mix of apple & hickory. -
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- Album: First Attempt at a Butt
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Smoking The Bird
2 1/2 hrs & 166 in the breast. Gonna hit em with some BBQ sauce, wrap in foil & stick em in a cooler till dinner time. Thanks to the great folks here for all their tips & tricks. Thanks for compliments & input thus far. -
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- mikelens
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- Album: Smoking The Bird
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Smoking The Bird
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Smoking The Bird
Spatched bird. Marinaded for 6 hours in "Roadside Chicken" marinate found on this site. Air dried,then smeared with EVO, dusted with SPOG + paprika. Ready for the smoker. Going in MES at 275 with Orange wood. -
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- mikelens
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- Album: Smoking The Bird
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IMG_0186.JPG
- mikelens
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- Album: Smoking The Bird
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New Smoker from NY
Working in a small butcher shop, we have seen an up tick in requests for items like brisket, butts & beef ribs! -
New Smoker from NY
Hi All, Mike from Long Island, NY here. I fooled around with a smoker box on my gas grill for a while but just bought a Masterbuilt Electric Smoker. Looking to learn all I can about using it to it's full potential. I tested it out with some fresh polish kielbasi & apple wood. Pretty darn...
