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Hi gang, what temp do you smoke your chuckie at? I got a late start this morning so I was going to go at 250-260. Think I'll be ok, wrap in butcher paper at 170, then go till probe tender, sound like it will work?

Got a decent deal on a corned beef brisket $2.88 lb. problem is wife doesn't like corned beef. I saw that you can soak it for an hour change out the water, repeat 3 more times and then soak overnight. Question is will the brisket now taste just like a regular brisket after smoking. Regular...

What's a good temp to take a chuck roast to for pulled beef?

I was going to smoke a tri tip to 135 and sear on the grill, then I saw some guys doing a tri tip like a brisket, wrap in foil at 165 with some beef broth and take to 205 or so. Anyone try the brisket method or should I just smoke it the conventional way?

If anyone use a binder like mustard before the apply their rub, try using better than bouillon instead. Wrap tight and put it in the fridge overnight or even better, this is what I do, vac seal your beef. Seems to penetrate better, it's pretty awesome give it a try and you'll be a believer.

So I have a small 3.5 lb. brisket flat. I want to smoke but I also want to finish it by putting in a foil pan on a bed of sliced onions and beef broth for some au jus sammies. So my question is at what temp should I transfer the flat to the covered pan. Then is it necessary to rest using this...

Boston Butts on sale at local grocer $1.28 lb. Gonna celebrate spring with some pulled pork! 7 pounder, seasoned with Chupacabra rub and injected with cherry dr pepper. Rubbed it down and vac sealed for 12 hours, then injected and put on the Akorn with just some hardwood lump as wife doesn't...

Picked this up on Ebay for $11.00 shipped plus tax of course. 11.5 inch stainless blade, beautiful wood handle. Pretty sharp but I'll touch it up. Guessing it's from the '50's or '60's.

Doing some baby back ribs for the Super Bowl. Seasoned with Chupacabra rub, vac sealed and placed in the bath for 26 hours at 150 degrees. Will sauce them and put on some hardwood charcoal to finish. So from what I've researched these should be tender and juicy and have a good bite, not pull...

Just bought some whetstones for sharpening my kitchen knives. Any tips would be appreciated. Found this video helpful.

I've seen anywhere from 3 hours to 24 hours. I was thinking of doing one for about 7 hours at 135 degrees to get somewhere between medium rare and medium. Any thoughts?

I want to sous vide some sirloin steaks but have a problem. I like mine medium rare and wife likes hers well done. New to sous vide, so would I just sear hers longer or? Thanks for any advice.

Hi, anyone know the procedure for this? I think I vacuumed some blood into the system when vac sealing some meat. Also is there a way to prevent this? I was thinking just partially freezing the meat before the job.

Has anyone ever dry brined a chuck roast before smoking? I've dry brined steaks with kosher salt on a rack in the fridge for like 8 hours before grilling with excellent results, thought I'd try it with a chuckie.

Any tips? I've dry brined for 24 hours. Plan to smoke at 225 to 130 degrees internal temp for medium rare and slice thin against the grain. Thanks for any suggestions.

I bought one of these after seeing some recommendations here. Knowing basically nothing about slicers I have a couple questions. When I turned it on the blade was wobbling, so I'm wondering if this is normal, is it an undulated blade? Also the blade is not actually sharp like a knife lets say...

Never did ground beef jerky, this guy seems to have a good idea on the subject.

Just thought I'd pass this on for anyone on a budget or doesn't have a lot of money to spend on a digital thermometer or maybe just a backup. I got an email from the seller after purchase ensuring total satisfaction and to contact them if there were any problems, family owned business. $24.99...

Done a lot of butts but never a pork loin. So here's my idea, I am planning on injecting with Lawry's herb and garlic marinade, season with just salt, black pepper and paprika. Smoke with lump and some applewod at 225-250 till 125 degrees, then slather on some original Stubbs bbq sauce, take it...

Want to get into making sausage. Need a little advice on everything I'll need to get started. I was looking at this and was wondering if this would be alright to get started, or would you recommend something else? Also where do you buy your casings?