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    • trundle888
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    • Album: Beef Chuck Flats
  2. image.jpeg

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    • trundle888
    • Media item
    • Comments: 0
    • Album: Beef Chuck Flats
  3. image.jpeg

    image.jpeg

    • trundle888
    • Media item
    • Comments: 0
    • Album: Beef Chuck Flats
  4. image.jpeg

    image.jpeg

    • trundle888
    • Media item
    • Comments: 0
    • Album: Beef Chuck Flats
  5. image.jpeg

    image.jpeg

    • trundle888
    • Media item
    • Comments: 0
    • Album: Beef Chuck Flats
  6. trundle888

    Beef Chuck Flats

    I'm going to keep one whole and cube one up. How long might it take for the whole one to cook, at 225-250° and what IT should I pull it at? Will it hold its heat while it rests as the burnt ends are still cooking or should I put one on before the other? Once the cut cubes go back on in a dry...
  7. trundle888

    Beef Chuck Flats

    Thanks browneyesvictim, they look awesome! Maybe I'll keep one whole and make one into burnt ends. My brother just sent me these pictures... Good old Bruv!!
  8. Beef Chuck Flats

    Beef Chuck Flats

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    image.jpeg

    • trundle888
    • Media item
    • Comments: 0
    • Album: Beef Chuck Flats
  10. image.jpeg

    image.jpeg

    • trundle888
    • Media item
    • Comments: 0
    • Album: Beef Chuck Flats
  11. trundle888

    Beef Chuck Flats

    My brother is a butcher and said he can get me some beef chuck flats from work. He said they are about 2"x2"x8" Can anyone suggest any smoking directions? I'm assuming I'd just use a brisket rub? Maybe inject or not bother? How long would I need to smoke it for and what IT should I pull at and...
  12. trundle888

    Pork loin recipe and brine

    Thanks gr0uch0, I like those ideas. Think Il make a small new batch of rub dialling back on those spices, maybe il half them and keep everything else the same and try that on a quarter or third of a loin.
  13. trundle888

    Pork loin recipe and brine

    My current rub is salt, pepper, onion powder, garlic powder, chilli powder, cayine pepper, brown sugar, cumin, mustard powder and paprika. Also I put a foil tray the rack below my pork and there was no drippings, looked like a single drip that then evaporated and left a crust.
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    • trundle888
    • Media item
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    • Album: Pork loin recipe and brine
  15. trundle888

    Pork loin recipe and brine

    So my pork loin was ok, cooked up well, but I'm thinking I need to use a different rub. I used the rub I use on beef brisket and baby back ribs. It is great on those but the rub is almost too powerful (not sure if that makes sense) for pork. Does any one have any pork rub suggestions? I had my...
  16. Pork loin recipe and brine

    Pork loin recipe and brine

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    image.jpeg

    • trundle888
    • Media item
    • Comments: 0
    • Album: Pork loin recipe and brine
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    • trundle888
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    • Album: Pork loin recipe and brine
  19. trundle888

    Bass Pro Product Protection

    This weekend I bought a Masterbuilt elite 40" extra wide 2 door propane smoker from Bass Pro. Bass Pro offers product protection on their items. Has anyone taken out this protection and how good was it? My smoker was $279CAN and product protection was $70CAN, so 25% of the value. The sales...
  20. trundle888

    Pork loin recipe and brine

    Thanks guys! Not going to bother brining. The package for the pork is long gone, but I will look out for that next time. No maple syrup, just a generous coating of my BBQ rub. Cook it in a foil pan. Pull it at 140°, rest for half an hour. Covered or uncovered? Towel over the top to keep in...
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