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sorry it took so long, i haven't been getting my notifications. Got them off of Amazon.

Did the experiment, smoked a 10 plus lb full Brisket for about 5 hrs at 175 in a pellet smoker with Lumberjack char hickory pellets. Then bagged it and waterbathed at 140f for 44hrs then seared it. Had previously seasoned with course kosher salt and pepper, let sit in refrigerator over night...

I just have to stop eating it all in one day now...

Ok, I owe this to a post I saw on Jerky after having given up on it so long ago. But I had never tried it on a pellet smoker. I used a Pit Boss820 with char hickory at smoke setting p level 6. That put it around 135 to 150 for the 6 hrs I smoked it. I have an all purpose Rub I use for a lot of...

I find it stabilizes the temp fluctuations quite a bit. Maybe it adds moisture, but I spritz the meat for that anyway. The other thing that I found that stabilizes the temps is sealing all the escape paths of the smoke. I used high temp silicone USDA approved black sealant to form a seal...

Thats the best looking Jerky I've seen made. I never really liked my own when I make it. usually too salty, to crunchy, too whatever. This stuff looks totally spot on. Need to know exactly what you used and how much...Details please. I want to try it again if I could get those results.

Soylent Red is People!!!! I think I've seen this movie before.

I agree with the above statements. If you can afford an expensive pellet grill then buy it. But my Budget was under 500, so my first pellet smoker ended up being the Pit Boss 820XL. treager was a model I was looking at but for the same size as the 820 pit boss it would cost 1100 bucks. From...

you know, I was afraid of getting a pack of shiners after watching so many youtube vids of bbq ribs gone wrong. One rack i saw literally had half the rack with gaping gaps between the ribs, with no meat at all. These were prime and I wasn't disappointed.

Wanted to do a Short Plate set of Ribs, but couldn't find them at the local shop, but they did have some vacuum packed frozen Angus Prime Grade back Ribs for 3.49 lb. I did these Texas style, with salt, pepper, garlic powder. Wrapped them and put them in the fridge overnight. I set my Pit...

I've done two cooks on it now, the last was a high temp pizza cook, with the stone heating up to over 500 for probably about 40 mins prior to placing the pizza on it. I was worried that the silicon seal on the inside of the lid might stick to the barrel edges when closed, but it didn't at all...

Was looking at several YouTube videos on gasket mods to keep the heat and smoke in, and I found one particular video that gave me the ideas for mine. Many people use a self adhesive kevlar gasket that seems to deteriorate pretty quick, and doesn't seem to seal all that great. Others use the Red...

Guess im going to have to buy some and try it both ways and see how they turn out. Del Fox smoked them, they didn't grill them, so not sure what to think.

That v That video was top notch quality. I know that almost everyone raves about using mustard as a binder and everyone who does say you cant actually taste it, but I do, everytime. So I personally dont use it, i prefer to salt it a bit and wait and then put a rub on it. seems to taste better...

We used to eat this at the the Stanwood WA Fair. They were smoked and totally incredible. Ive been meaning to do some of those. I would slow smoke them at low temps till done. Wont take long, but put a water pan in there so they dont get dry. I have a pellet grill and i would use a smoke tube...

Do you use Garlic powder on your rub mix for your ribs? I know certain pizza chains use some form of Garlic powder that gives me and my daughter horrible gut cramps to the point of dropping our guts. Little Ceasars and Domino's....Everytime. I use garlic powder sparingly in some of my stuff...

Yes, for meat smoking. I do other things beside the low slow smoking where i increase the temps, but if you REALLY want smoke and to get that meat infused with it, 250 to 275 seems to be just too high with a pellet smoker. water pan and p settings and keep track of the temp difference . Ive...

Yes, garlic should have been used. I do remember thinking that when I was considering which recipe to use. I think I'll modify my next experiment to include garlic, reduce the pepper flakes and reduce the fennel a bit.

I personally dont have a problem with medium rare beef, but my wife HATES it. So I need to be certain the cow can't be put back out to pasture when im done and slice it up...