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I need some help. No matter what I do, when I try to slice brisket, it crumbles into pieces. Sharp knife. Meat slicer. Cold . Hot. Thin slices. Thick slices. Oven cooked. Smoked. It doesn’t matter. I watch video of cooks and they get perfect slices. My brisket always tastes great and is very...

Trying a pork sirloin roast on my GMG Daniel Boone with rotisserie tomorrow. I’ve never done this before and am looking for any help I can get. Preferred cooking temp? Approximate time (4# roast)? Seasoning? I think I can wing it, but why not ask the best there is for help!!!

Decided to make some sausage yesterday. Started my MES 40 Sportsman Elite to heat up and went back out an hour later and it was hovering basically at the 61 deg. Basically the temp it was outside. In recent smokes, it seemed to be taking a long time to come up to temp. I have a few questions...

With the price of beef these days, you cook what’s on sale. So yesterday I tackled a rump roast for the first time. After getting a lot of helpful hints right here, it turned out great! And after reading about it, I had to try chefjimmyj’s au jus. My advice. Make this every time you do a...

I haven't posted in a long time, but I do still consult this site frequently. I wanted to give a few shout outs after today's Fathers Day meal. Let me explain. With the price of beef skyrocketing, I wanted a cheaper alternative for a nice Father's Day meal, as it has become a tradition for me to...

It's NFL kickoff time, and I can't think of anything better than watching some football, having a few cold ones, and smoking some "chuckies"! Just put 10 of them on the Masterbuilt 40". Plan is to smoke them with a pecan/hickory mix up until the stall, then pan them in some Guinness and beef...

Hello! Shawn from Shawnee KS. Have looked up advice on this site several times and thought it was high time I joined. I've been smoking off and on for years, but would consider myself a novice compared to what I see and read here. I use a Masterbuilt 40" electric and a Chargriller Pro that I've...

Doing Thanksgiving in August on Saturday. Smoking a 20 lb brined whole bird in my Masterbuilt 40" electric smoker. I know the size of the bird is large, but you work with what you got. Planning on running the smoker at 275 (highest temp it will go). I will be monitoring the temp with a probe...