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  1. maplemountain q

    Foiling a butt - wrap in foil or use foil pan?

    Cool, thanks for all the helpful advice...!
  2. maplemountain q

    Foiling a butt - wrap in foil or use foil pan?

    Basic question but I'm curious for others input - when foiling a butt to power through the stall, is there any reason not to place the butt in a foil pan and cover tightly with foil wrap?  I'm looking for a less messy way to foil and still retain all the heavenly juices as I usually wrap in...
  3. maplemountain q

    In search of a peppery rub

    Thanks for the insight Chef Jimmy!  Much appreciation... The carolina Q is definitely getting used, I like the looks of that rub.  The thought of the peppers and sweet sugary glaze is sounding fantastic.  I'm looking to do ribs 3 ways - the peppery rub with sweet glaze finish, my standard pork...
  4. maplemountain q

    In search of a peppery rub

    Good things to know Blue...! Good thinking on the smoke-dry peppers.  I'm considering using a chipotle powder and seeing if I get that smoky-heat that I'm after.  I anticipate a Q-view coming this weekend!
  5. maplemountain q

    In search of a peppery rub

    So I've definitely taken a liking to foiling ribs using the brown sugar/butter/molasses method.  I'd like to tone down the sweet by contrasting with a peppery rub.  I've considered modifying my rub to use less sugar(s) and bump up the heat with either more cayenne or black pepper but wanted to...
  6. maplemountain q

    Smoked Turkey Breast for sandwiches with Qview

    My understanding from other sources was it acts as a binder to hold the pieces of meat together.  However, I think the pieces were too large or I didn't do something correctly because as I was slicing it, half of them fell apart.  The taste was still there though, just would've liked to have it...
  7. Smoked Turkey Breast for sandwiches with Qview

    Smoked Turkey Breast for sandwiches with Qview

  8. maplemountain q

    Smoked Turkey Breast for sandwiches with Qview

    After some thorough advice from fellow SMF'ers, I was able to pull together a successful first attempt at smoking a whole turkey breast/turkey roll for lunch meat sandwiches.  The debate I was having was whether to brine or cure the turkey prior to smoking.  I went the route of the brine as this...
  9. turkey postcook 03.jpg

    turkey postcook 03.jpg

    • maplemountain q
    • Media item
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    • Album: Smoked Turkey Breast for sandwiches with Qview
  10. turkey postcook 02.jpg

    turkey postcook 02.jpg

    • maplemountain q
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    • Album: Smoked Turkey Breast for sandwiches with Qview
  11. turkey postcook 01.jpg

    turkey postcook 01.jpg

    • maplemountain q
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    • Album: Smoked Turkey Breast for sandwiches with Qview
  12. turkey precook 02.jpg

    turkey precook 02.jpg

    • maplemountain q
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    • Album: Smoked Turkey Breast for sandwiches with Qview
  13. turkey precook 01.jpg

    turkey precook 01.jpg

    • maplemountain q
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    • Album: Smoked Turkey Breast for sandwiches with Qview
  14. turkey brine.jpg

    turkey brine.jpg

    • maplemountain q
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    • Album: Smoked Turkey Breast for sandwiches with Qview
  15. maplemountain q

    Smoked Turkey for Lunch meat (brine vs. cure)

    I think this time around I'm going to go the brine route, not looking for a hammy turkey sammy!   In regards to the cure, can any brine be morphed into a cure if I use the recommended amount of pink salt per volume of liquid in the brine?
  16. maplemountain q

    Smoked Turkey for Lunch meat (brine vs. cure)

    I'm preparing to smoke some turkey breasts to be sliced and used as the main course in sammiches.  I've smoked plenty of yard bird and it has turned out great using what I refer to as a standard poultry brine (salt, water, sugar, poultry spices, garlic, etc.).  I plan to use this brine for one...
  17. maplemountain q

    Issues with MES

    Thanks for all the input...couple things I'm taking away from this:  The temp swings seem somewhat unavoidable.  I'm ok with this as I'm generally watching the smoker closely throughout the cooking process.  I'm going to try the sand in the water tray since several folks have mentioned this.  I...
  18. maplemountain q

    Issues with MES

    Thanks for the info Bear!
  19. maplemountain q

    Finally joined....

    The pictures and QVIEWS are by far the most fun part of this site...I'm a visual learner and love seeing everyone's masterpieces!
  20. maplemountain q

    Issues with MES

    Thanks for the advice fellas... I would not rank that particular setup as 10 out of 10 for being insulated.  I feel a lot of residual heat on the sides when it's cooking.  I've learned through experience that allowing the meat to rise in temperature safely prior to smoking that I get more...
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