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So, what do you do with "leftover" brisket? I had about a pound and 3/4 left over from my last brisket smoke in the Humphrey's Pint. I can only eat so much brisket slices and brisket sandwiches. I think I hit the limit this weekend. Now before y'all start saying "what's leftover brisket"...

I've used warming cabinets and proofing cabinets to hold brisket and pork butts at 150* after cooking to be served the next day. This is the way the resturaunts do it also. Smoke them ahead of time and hold in a warmer, wrapped, until needed. The commercial models also have steam or moisture...

Well today is as good as any to roll some smoke..... Figured I need to do something with the last 2 of the Kroger sale price briskets I bought a little while back. Best by date is next week, so no issues. Sliced one up into strips to fit my big grinder and vac packed for sausage latter, along...

Just a FYI, but if you have a Kroger near you check the meat section next time you are in and see if your store has started carrying pork bellies. Ours has. They are skin off, trimmed, and are the 6'ish pound 1/2 belly size, but the ones we looked at had a good meat/lean distribution ratio...

I picked up a 10lb bag of chicken wings at Sam's Club the other day and today was the day I decided to smoke them. Prepped the Humphrey's Pint with some brickett charcoal and some cuts from Jack Daniels barrel staves for the smoke wood. Going hot smoke at 350 to 375* on this one. 10 pounds of...

Well, I'm finally getting a proper smoke on in the new Pint. Lots of life stuff with my F-I-L (he's 92 years old with dementia) that has pushed playing with the new smoker to a back burner so to speak. But today I'm doing it. Sore as crap with pulled back and nerve screaming in the leg, wife's...

Ok, finally got around to getting the new smoker seasoned. Some of you had asked for photos of the pit, so here they are. This is the last time you will ever seen this pit this clean (just prior to the seasoning layer). The photos don't give true justice to the beauty of the color. It's...

I'm trying to post an image as part of my signature, but it wants me to upload it as a URL and I don't see an option for a local file upload. Yes it's a .jpg This is what I'm trying to add. The image option in signature does not give me the "drop image here" box, just the URL option...

Well, I finally did it. After all these years of wanting a Humphrey's cabinet smoker, I finally did it. I skipped over the Battlebox and went straight to the Pint model. Probably way more smoker than I need, but that was not the point. I've been watching this smoker on their "ready to ship"...

First go at a brisket in the Copperhead 5. I wanted a whole packer, but Sam's was out. They did have some cryovac flats so I got a 6 pounder. I know flats can be a pain to cook and some will say grind it for burgers, but I'm going to give it a try. Since I'm wanting to keep this from drying...

OK, I've been playing with the PB5 for a while and figured it was time to do a clean out. One question I keep seeing is "how much pellets does it burn". Since I knew what I started with in a new, unseasoned PB5, I figured this would be an ideal time to find out that answer also. There are...

Y'all have to forgive me, but I'm like a kid on Christmas afternoon with a new toy. Today I figured lets try a pizza in the Copperhead 5 vertical pellet smoker. Now where did I put that pizza stone we don't use anymore.... Ok, first fired up the PB5 to 400* and after putting the stone in, let...

Ok, the copperhead 5 is officially broken in, and I'm duly impressed with this thing. First let me say thanks to Jason at Tenacious Q for some tips on the water pan vs a foiled disposable pan (dry). I really like the foiled disposable pan method and it worked perfect for this hybrid smoke (both...

I finally gave in and joined the "Pooper Patrol". I bought a pellet pooper smoker! For some time I've been watching with envy all the posts here and other places of smokes with a Pit Boss Copperhead 3/4/5/7 vertical pellet smoker (also known as the Louisiana Grills 7 at Costco). I just could...

As we all know, cleaning the WSM water pan of grease and gunk after a long smoke is always a hassle. I had previously searched for a disposable aluminum pan that would fit and not found anything suitable. Like others, I generally used a couple of sheets of heavy duty wide aluminum foil to line...

Well, I'm out of sticks and jerky so you know what that means. Time to make some more. Going with ground beef jerky today. Using a tad over 5 pounds of 90/10 from Sam's Club and will be using the jerky gun I got for $15 when the local Gander Mountain closed as my extrusion method. Recipe is...

I throw this out for Rick and the other master stick makers to ponder... I was just thinking about how I make my summer sausage. I have started using my sous vide to finish my summer sausage ever time. First part of the process and the smoking are basically normal, then after the meat is set...

Ok, I've seen this data in various forms but never combined. There are a lot of air fryer food, temp and time tables out there and they all seem to have come from a common source. So the data in this one is not new. What is new is it's in a spreadsheet, and I also added the common recommended...

If you have been following some of the low carb threads in this forum, you have probably seen a couple of us talking about trying CarbQuik as a flour coating on chicken. Today I figured I would give it a try on some breast trimmings that we were making into nuggets. We had 3 large boneless...

Ok, I'm taking another stab at the low carb version of sausage & cheese balls. You know, that old southern favorite normally made with Bisquik, sausage, and cheese. The other version was pretty decent, but I've never tried the "on the box" version from the CarbQuik people, so I though I...