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  1. smokincoalkracker

    Brisket for the future

    I'm smoking a brisket today and through the night, but won't be serving it until Friday evening.  What is the best way to store this thing so it doesn't dry out.  I was planning in reheating in a crock pot and then serve.  Should I wait until Friday to slice and make burnt ends?  I was thinking...
  2. smokincoalkracker

    First Brisket, first smoke with new a-maze-n smoker

    The brisket came out really tasty and tender. The finished product had a nice bark and great flavor.  I used only a small amount of montreal seasoning and that was plenty. I'll surly be making more.  Thanks for the great support on this site.
  3. smokincoalkracker

    First Brisket, first smoke with new a-maze-n smoker

    About an hour in, I think the a-maze-n smoker will do just fine with the tips from Todd and some good old fashioned Boy Scout knowledge.
  4. smokincoalkracker

    First Brisket, first smoke with new a-maze-n smoker

    I am smoking at 225 degrees.  
  5. smokincoalkracker

    First Brisket, first smoke with new a-maze-n smoker

    Picked up a 10.3 lb. brisket at Wally World for $1.90/ lb. Hopefully all goes well with the new meat and smoker tray/ pellets.  Started the trimming and removal of silver skin: Trimmed,  then I rubbed w/ montreal seasoning, ready for the MES set at 225 degrees F:
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  12. smokincoalkracker

    A-maze-N Smoker

    Thanks for all the advise and tips.  I will post an update after I receive the smoker and give it a try.  This is a really great site!
  13. smokincoalkracker

    A-maze-N Smoker

    BlueBombers, I have an mes 30.  I, today just ordered the amazn smoker with pellets.  Now, will I need to use the electric element during smoking sausage or beef sticks? I plan on adding instacure #1 so I guess temperature isn't an issue.  What temp does the smoker need to be to bake beef...
  14. smokincoalkracker

    A-maze-N Smoker

    Why do people use the amazen smoker in an electric smoker?  What is the advantage to this method?  I noticed a post where a guy was making sausage and sticks using this set up.  Is this a way of smoking at a lower temperature?  Please help, I want to make sausage and sticks and don't know if I...
  15. smokincoalkracker

    rubbing and waiting

    I cant seem to notice a difference if I rub my pork shoulder, let it sit overnight or rub it and toss it in the smoker.  Any preference out there?  Most recipes call for an overnight rest in the frige.  I don't know.
  16. smokincoalkracker

    ENTER THE AMAZE-N-SMOKER CONTEST!!! YOU HAVE THE CHANCE TO BE 1 OF 10 LUCKY WINNERS- CONTEST CLOSED

     “The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest is ______chicken______.”  
  17. smokincoalkracker

    What about brisket?

    I smoke some kind of meat almost every weekend, usually pork or chicken.  Never have I eaten, touched, smelled or been friends with a brisket.  I have an mes and a weber 26" kettle to smoke with.  What can I expect from a brisket as far as taste, texture and tenderness (TTT).  Other than my own...
  18. smokincoalkracker

    Gonna be an all niter! (Q-view)

    What are burnt ends and hoe do I prepare them?
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  20. smokincoalkracker

    tough butt

    Yeah I'm gonna try the crock pot. The dog was having a hard time trying to chew the meat.
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