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  1. spoolinaz

    AMNPS for Masterbuilt XL?

    Works great in my XL. I bought the 18" and cut it down to 16" (IIRC) Then it fits front to back on one of the shelves. The higher the temp, the shorter the run will be. But in any case it will outlast many chunk change outs...
  2. spoolinaz

    Help. Need a BBB Wet Brine Recipe using Pink salt

    I use 1/2 cup kosher salt, all other the same. Found 3/4 was just too salty for us. We like the sweet more than the salt.
  3. spoolinaz

    Masterbuilt XL cover???

    Here you go! Amazon's returns are pretty easy. You just print out the tag, tape it on and ship it out!
  4. spoolinaz

    The Tail of Two Butts (now with left over view!)

    I love leftovers! We regularly turn our smoked meat leftovers into 'Mexican Lasagne'. Basically an un-rolled, layered enchillada. We've done PP, CSR, Brisket, Pork loin, chicken, turkey etc. We use whole grain flatbread to keep the fat down and use brown rice as a filler. Throw together all the...
  5. spoolinaz

    Question on wood chunks

    With the cast iron pan, the chunks will smolder nicely, no need to ignite them. Water soaking isn't necessary, it only delays the time till smoke is produced. Adam
  6. spoolinaz

    Weston 9" Slicer On Sale at Overstock $82.93

    Buyer beware, I have gone through 4 drive gears with light usage in less than a year. And this is cutting beef and smoked turkey...
  7. spoolinaz

    Smoking Beef Ribs

    I did some this weekend. Used the 3-2-1 method as many others here have.. They turned out very good! I used a terriyaki/moho foiling sauce and glaze.
  8. spoolinaz

    BBQ Pitmasters Tonight

    I about lost it when I heard the Burnt Bean guy say he was cooking low and slow at 275*! With 10 hours cook/prep, a low and slow brisket cook is out of the question, and 275* is more along the lines of hot and fast...
  9. spoolinaz

    Masterbuilt Extra Wide Propane Smoker First impression

    Been using mine for 6 months or so. Every weekend. Had as much as 70 lbs of butt in mine. I love it. I never use a water pan. I have converted it to NG and added a thermostat and get stable temps of  anywhere between 150 to 400. It's a good smoker. Add an AMZN pellet tube smoker for cold smoking...
  10. spoolinaz

    First full brisket packer, kind of a let down...

    JJ-I read that one of the vets here separates the point at 150 and then (I assumed) cooks the BE's for 2-2 1/2 hours. At that point, I didn't figure it matter when the point was finished if you pull at 150 and do the BE's for another 2.5 hours. Next time I'll leave the point on it and foil to...
  11. First full brisket packer, kind of a let down...

    First full brisket packer, kind of a let down...

  12. spoolinaz

    First full brisket packer, kind of a let down...

    Decided on a brisket for the weekend for a change of pace. Decided I would try BE's for the first time too. Started with a 12# packer and trimmed the thicker fat off to use in ground beef down the road. I left at least 1/4" on the brisket and cross hatched it prior to rubbing. Used some of...
  13. IMG_20121201_134406[1].jpg

    IMG_20121201_134406[1].jpg

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  14. IMG_20121201_224859[1].jpg

    IMG_20121201_224859[1].jpg

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  15. IMG_20121201_134451[1].jpg

    IMG_20121201_134451[1].jpg

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  16. IMG_20121202_035501[1].jpg

    IMG_20121202_035501[1].jpg

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  17. IMG_20121202_035806[1].jpg

    IMG_20121202_035806[1].jpg

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  18. IMG_20121202_040002[1].jpg

    IMG_20121202_040002[1].jpg

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  19. IMG_20121202_071056[1].jpg

    IMG_20121202_071056[1].jpg

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  20. IMG_20121202_071143[1].jpg

    IMG_20121202_071143[1].jpg

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