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I've got just a brisket flat (I know I know, why not just get the whole thing...long story)...what recs do ya'll have about how to make burnt ends from just a flat?? thanks

So I've been using a Traeger and I love, love it, but it just doesn't give the smokey flavor I crave. So I went ahead and made a pouch of chips to add smoke flavor and that worked, sort of. Anyways, I'll keep my Traeger forever because it's just so darn easy and the meat is always very good off...

Hey all. It's been a while. Glad to be back. I'm smoking an 18 lb. turkey and using a 5 gallon bucket for my brine. Most of the recipes I see for brines call for only a gallon or galllon and a half of water. This turkey is so big that I need about two or two and half gallons of water to fully...

Hi all, I did my 7 pound brisket this weekend and I can't say I was fully satisfied. It had great taste from the rub and sauce, but it was a bit dry. It was just a point with not a lot of fat on it (I got it at th grocery store- cryvac wrapped and I froze it for about 2 months). It only took...

Has anyone ever smoked king crab legs? My wife's birthday is coming up and I figured I'd do somethin' special. I've never tried it and was wondering if it could be done. Any suggestions? Matt

I was planning on just baking some (3) 8 oz. pork loin chops last night; but then thought, why not smoke em', it's a beautiful night? I slapped some rub (brown suger, coarse salt, pepper and something else, can't remember) on em', heated the old smoker to 240 and off we went. Took 'em to 160*...

Hi all, I've doing 5.6 lb "whole trimmed" (about an 1/8th inch of fat ) brisket this morning. I'm about 2 hrs. in and have a temp of 144*. My heat has been fluctuating between 220 and 250 and I put the probe in several spots until I found the coolest spot. Does it sound right that it's already...

Hi all, I'm planning on smoking a brisket on Sunday. My neighbor swears by a seasoning called "meat tenderizer". He says to use it in conjunction with my rub and it helps to, you guessed it, tenderize the meat. The ingredients include salt, sugar and papain (?). I was just wondering what you all...

I'm attempting my first rib smoke tomorrow. I've got two racks of baby backs totalling about 4 pounds. I'm using a dry rub, planning on about 240*. I'm estimating about 2 1/2 hours unwrapped, spraying down with apple cider every hour or so. planning on about another 1/2 to 1 hour wrapped in...

Hey all - My name is Matt and I'm from Lee's Summit (just south-east of Kansas City), Missouri. I have sworn my entire life (short as it has been) by the Weber Kettle, until I started working 25 miles from home. Then I made the switch to gas, but I was never quite satisfied. I recently...

Hi all, I'm new to the forum and I've been reading through a variety of the threads- lots of great info. I'm a total novice and sitll trying to figure this whole thing out. I love my new smoker, but I'm not sure about times for specfic meats. I have an electric wood pellet indirect smoker with...