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CSR burnt ends in the snow
It is snowing like crazy here in MA today, but I have been wanting to do CSR burnt ends for weeks but the weather wasn't cooperating. So, even with the snow flying I am trying them for the Super Bowl. Shots are of the smoker in the snow, then the CSRs rubbed up as I put them on the smoker a... -
Pork CSR Burnt Ends
Interesting post. I have been thinking about using CSR for burnt ends but thought maybe they would not have enough fat to render. I did burnt ends once with bone in country ribs and they turned out pretty good. I am going to switch my plan up for tomorrow and do CSR burnt ends instead of spares. -
Trying a chucky today
Thanks to all, it was good. A dinner, few sammies and rest became a nice chile. -
Trying a chucky today
Here is the final result. It probed tender all over just over 200. Pulled pretty easy. Good dinner and a ton left over for tacos etc. -
Trying a chucky today
I have a 3 pound chuck roast going today, 5 hours in the smoker at 225 now foiled in oven with a bit of onions and beef broth. Looking to take it to 205 or so to be able to pull it. -
Ribs and a new camera
what type of smoker is that? hard to see in the dark but was wondering if it was the Masterbuilt gravity one?- masssmoke
- Post #10
- Forum: General Discussion
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going to dump my pit boss
I see the meat temp not the smoker temp. I have mostly smoked ribs on time not temp. What I am going to do is try again, this time using @SmokinAl s perfect ribs every time method, which calls for monitoring temp. Really appreciate all the comments, my OP was out of frustration, but I am over...- masssmoke
- Post #21
- Forum: Pellet Smokers
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going to dump my pit boss
well I did monitor the temp on the grill using a separate probe and not relying on the smoker temp display and I never deviated much from the temp that was set 200 and some 225. I checked often because I was thinking too hot was the issue.- masssmoke
- Post #17
- Forum: Pellet Smokers
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going to dump my pit boss
BTW I do think that the air flow has something to do with the dryness. I think the "convection oven" like aspect of the pellet dries out the food- but then that would happen to everyone! that is what is so frustrating when everyone else raves about their pellet smokers...- masssmoke
- Post #15
- Forum: Pellet Smokers
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going to dump my pit boss
hi thanks, I could try a water pan. My electric smoker is no more, so I'd need a new one. My old smoker was an electric Brinkman that I bought knowing nothing about smoking. But I learned a ton (mostly from this forum) and was able to get really good results from it. I switched to the pellet...- masssmoke
- Post #14
- Forum: Pellet Smokers
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going to dump my pit boss
hi thanks for all the replies. I do monitor the chamber temp with a separate probe and not rely on the smoker display temp. The smoker runs a bit hotter than the displayed temp but not by much. I purposely temp down to keep the temp around what I want 200-225 I have the smaller Tailgater Pit...- masssmoke
- Post #11
- Forum: Pellet Smokers
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going to dump my pit boss
so today was the last straw. I have had a Pit Boss for 2 years but I have struggled with it the whole time. I like to smoke ribs but no matter what they come off this smoker dry (to me), crumbling and look like mush meat. I have gone from butcher paper to foil, tried lowering the temp and...- masssmoke
- Thread
- Replies: 23
- Forum: Pellet Smokers
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Best wings I have done
hi yes, I did a bit of cornstarch right before the rub. Just a bit, the purpose is to dry the wings out. I agree that if you have the time to let them air dry out before smoking that would work too. The whole idea is crispy skin which is hard to get w/o deep frying. -
Italian beef for dinner.
Hi, I forgot to get back on the result, but it was really great. My son used the meat for tacos. I just eat it right out of the crock pot until I was stuffed. The next day I mixed in some rice and had a burrito for lunch. All awesome! Thanks for the recipe to follow! -
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Six dollar CSR "burnt ends"
so, last weekend I wanted to smoke something but it was getting late in the day so I couldn't do anything that would take too long. I was buying wings when I noticed a big pack of CSRs that were marked down to $6 from $12. I grab them and figured I would try to do them in a burnt end style... -
Italian beef for dinner.
I am following this recipe and Steve's method, going to smoke the chuck today finish in the oven and do the crock part phase tomorrow. -
Italian beef for dinner.
Steve- you mention that you usually use rump roast and this was the first time using chuckie. Do you do the same process when using rump roast? -
Italian beef for dinner.
that just looks absolutely fantastic. Nice work. -
Weber Spirit II E-310
I own that model, I think beer can chicken would be fine on it- masssmoke
- Post #2
- Forum: Charcoal Smokers
