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Does anyone have a sauce that they use for pulled beef (chuck) sandwiches? I've been eyeing Jeff's pulled chuck recipe he sent around with some texas toast (and maybe some melted cheese) for a sandwich, but I was hoping to see if anyone has a recipe for a sauce. My initial thought was some...

Today, I'm preparing chuck roast burnt ends for the first time. Last night, I cubed up a couple of 3-lb chuck roasts and rubbed one of the roasts with my homemade rub and the other roast with some Smokin' Guns (hot) rub for an overnight rest. I set the Smokin' It 3D smoker to 240* with a chuck...

I have an MES 40 that I'm trying to fix up - and I've finished all the wiring, now it's time to work on the inside. I'm not going to be using the internal probe, and I've removed the chip tray so I can use a mailbox mod. However, the last thing I need to figure out is how to fix/repair the...

I searched around high and low and couldn't find a tutorial on how to build a mailbox mod - even there there are lots of photos of everyone's mailbox mod (and you have to piece all of them together to figure out how to build one. Yeah, they're pretty simple, but I thought I'd try and put...

So I've been doing the slow-roasted beef (using eye of round from Costco) lately - to rave reviews from my family. If you read the "why this works" from their cookbook, it explains that keeping the temp low for longer times allows the enzymes to tenderize the meat. Since we're all used to...

I was ordering a bunch of "flip steaks" (thin sliced steak for cheesesteaks on the griddle) - and I wanted some burnt ends without having to smoke an entire brisket because I'm not currently in the mood for the flat right now. So I asked the butcher if he has any extra points left over from...

I'm doing my first non-brisket burnt ends today using a couple of chuck roasts from Costco. I've been going back and forth on whether to use rub on them or just S&P, but I decided to use some Worcestershire as the base (instead of mustard) and use my go-to basic BBQ rub. Of course, looking...

I told my wife I was going to have my smoker running this weekend, so she grabbed 7 lbs. of chicken thighs and 3 filets of Steelhead (at Costco). I was short on time, so I decided to hot smoke. Dry bribed with a 4:1 brown sugar/kosher salt for 4 hours. Rinsed and patted dry and put in front of...

I need some help...I've smoked some salmon and steelhead previously - using a 4:1 sugar:salt dry brine and then smoking starting at 100* for an hour, and slowly bumping it up to 200* until IT was 145* (I think). So I've done this method a couple times and it turned out OK, but I want to try...

Anyone else smoking a brisket for Thanksgiving instead of doing a turkey? My wife's Polish family is coming in to town tomorrow for thanksgiving, and none of them (or myself) are big fans of turkey, so I'm going to smoke a Thanksgiving Brisket...new tradition!

So I smoked a full brisket yesterday, even though I got a late start.  It finished at about 8PM, and we went ahead and dug into the flat (and had leftover sammiches from the flat today).  My question is that we didn't touch the point after I separated it after it was smoked.  Is it possible to...

OK, so I'm not a newby here, and I've always smoked based upon internal temperature of my meat...but I've got a dilema.  I moved a couple of weeks ago...and today I had to put 2 packer briskets into the smoker because I don't want to have to toss them, so they're in the smoker already...however...

Alright, after seeing several recent threads about curing pork loins for Canadian Bacon, I decided to give it a go myself.  I mixed up a batch of Pop's Brine and tossed about 9 lbs of pork loin into three ziplock bags and covered with brine (and got the air all out of the bags) and put the bags...

I'm interested in making some cottage ham for my wife - she's from western Europe where smoked/cured meats were a necessity...that, and she just loves cottage hams.  I've been trying to do some research and reading to figure out the best method, but there doesn't seem to be a lot of...

I finally made the leap...picked up a 10.3# brisket at Costco the other day, so I figured I'd give it a go and see how it turns out.  I haven't had much brisket before (I'm more of a pork person), but I'm really looking forward to some good meat...I hope.  Here's a few pics pre/post-trimming (I...

Well, here I go on a complete re-wiring project for an MES40 that the leads to the heating element burned up.  Thanks to TromaRon (who graciously parted with the used smoker for free).  I'm hoping to include a bunch of step-by-step pics to help anyone else looking to do the same thing for...

My baby girl turns 1 on Saturday, and I'm cooking for a small army (about 40 or so)...so I tossed in 4 pork butts, and when they're done tomorrow, I'm throwing in 2 more into my Smokin-it 3D at 230 with some hickory and cherry chunks. Here's hoping they all turn out good! Yes, i know, not the...

I'm so amped up for my next smoke...smoked jalapenos...and I haven't even started the smoke yet. A month or so ago, I smoked up a few jalapenos and bagged up a few after the smoke and then dehydrated the rest to make a smoked jalapeno powder (which turned out VERY hot!).  Since then, I had some...

I'm not a salmon fan, but the wifey is a huge fan, so I thought I'd take the plunge and give it a go. I used a dry brine (4:1 brown sugar to kosher salt ratio) for 4 hours, pulled them out, washed and patted dry.  They are now in the fridge (hopefully) forming a pellicle while my 2 butts finish...

Up early to get a pair of butts in the smoker...hoping they get done in time for me to get a batch (my first) of salmon smoked today as well. Here's to a happy/full smoker! Rubbed down with my own rub: In the Smokin It #3, ready to be fired up: