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  1. edsmoke1985

    4lb bottom round roast

    and this was leftovers later that night! Awesome
  2. IMG_20140427_193659093.jpg

    IMG_20140427_193659093.jpg

    • edsmoke1985
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    • Album: 4lb bottom round roast
  3. 4lb bottom round roast

    4lb bottom round roast

  4. edsmoke1985

    4lb bottom round roast

    OK So I cooked for in-laws today and they like their meat well done. Cooked the roast for 4hrs at around 225°. Got the IT to 140° and pulled out of smoker and wrapped in foil for 1hr. Had a tray of veggies with 1qt of beef broth placed on the shelf below the roast. OMG smoked veggies are the...
  5. IMG_20140427_145300061.jpg

    IMG_20140427_145300061.jpg

    • edsmoke1985
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    • Album: 4lb bottom round roast
  6. edsmoke1985

    4lb brisket need help

    Bricket came out OK. My rub was at fault, way to salty. But I cooked it for 2 hours in a foil pan, flipped it And got internal temp to 170°. Then covered for 2 hours. Internal temp went to almost 215°. Let sit for 1.5hrs then shredded with 2 forks. It was cooked great but a bit to salty for me...
  7. edsmoke1985

    Bacon wrapped marinaded chicken breast!

    Wish I could have posted pics but the ppl ate it to fast... They came out perfect! Juicy and flavorful... Cooked them in a foil pan for 2 hrs at 225°... Absolutely perfect... Will def make them again!
  8. Bacon wrapped marinaded chicken breast!

    Bacon wrapped marinaded chicken breast!

  9. edsmoke1985

    Bacon wrapped marinaded chicken breast!

  10. IMG_20140413_124555307.jpg

    IMG_20140413_124555307.jpg

    • edsmoke1985
    • Media item
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    • Album: Bacon wrapped marinaded chicken breast!
  11. edsmoke1985

    Here we go!

    Yes it was on sale at my local store.
  12. Here we go!

    Here we go!

  13. edsmoke1985

    Here we go!

  14. IMG_20140413_085310259.jpg

    IMG_20140413_085310259.jpg

    • edsmoke1985
    • Media item
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    • Album: Here we go!
  15. edsmoke1985

    4lb brisket need help

    After reading a bunch of horror stories I'm worried about screwing up this up. Want the meat to turn out moist and smokey. Do I foil wrap it? How long should I smoke it without foil and how long with? How much rest time do you all feel is enough time? Very new to smoking and afraid I bit off a...
  16. edsmoke1985

    Hey guys

    Thank you I'm def gonna try tomorrow... I will be wrapping them in bacon to help keep moisture in and also cutting a small pocket in each chicken breast for a slab of butter... Thanks for the heads up
  17. edsmoke1985

    Hey guys

    My name is Ed and I live in NJ. I'm new to smoking meats but I've made baby back ribs a few times and they worked out well. Does anyone have suggestions on how to smoke boneless skinless chicken breasts? Should I even try?
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