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I'm very pleased by how they came out. Will thaw the left overs some day and see how they taste. I suspect they'll be good. The corn this year, in our area, has been disappointing compared to other years. We've tried from several local farms and the grocery store. A bit on the dry side, with...

Thanks! That's a good idea. I used that pan, because it came with a grate that fit it, and is Teflon coated, so easier to clean the drippings. I was concerned about airflow, with the deep pan.

All done! Smoked the cubes for another hour... Made a Creamyu Broccoli Salad (broccoli, bacon, mozzarella cheese, red onion, and mayo based dressing)... Grilled some corn on the cob, and grabbed a pile of burnt ends... The ends had lots of flavor and were really tender. I couldn't stop...

UPDATE After 17 hours, and 20 mins, it hit 190˚F. Took it out, looks great: Cut it up and has a wonderful smoke ring... Added sauce and rub, and put it back in the smoker. Will likely not do 2 hours, as the recipe suggests as the tidbits I tasted were great and I'm getting hungry. Time to...

At 15.5 hours and 180˚F. Getting close. Maybe another hour?

Using a Traeger pellet smoker, with cherry pellets, and following the recipe's suggested 240˚F. It's been 13 hours, and it is at 163˚F right now. I'm looking for 190˚F, and then am supposed to cube, coat with BBQ sauce and rub, and then cook more (either smoker at 240˚F, grill on high, or...

Here is a shot at 10 hours into the run... I had to refill the water I had in the bottom of the the pan. Seems to be coming along well. :emoji_fingers_crossed:

I splurged and got a Angus boneless chuck roast. It was $8.99/lb and was 3.77 lbs.

I'm guessing at about 12-14 hours. My target is 190˚F. Right now, it has been 10 hours and the probes are showing 154˚F/151˚F. It seemed to have stalled at around 140˚F from 2-4am, according to the probe graph, but is slowing going up now. Last time, with the bottom round, of similar size, it...

Ready to go on the smoker (before probes added)...

I'm going to try (again), making burnt ends using chuck roast tonight/tomorrow, using this recipe from the forum ( https://www.smoking-meat.com/smoked-chuck-roast-burnt-ends) posted by Jeff Phillips. I tried it once before, but had a bottom round, and it came out kinda tough and dry. Folks...

I've done about a half dozen bellies and have been doing just the cure mixture. I apply the rub, about 30 mins before smoking. For rubs, I've tried a few seen in this forum, and some I've seen on the Internet. In most cases, folks don't have amounts, so I've been guessing at ratios. I like the...

I'm on my second year for myself and my wife. Went to medicare.gov and looked over advantage plans in my area, comparing coverage and benefits. It allows you to enter your prescriptions and then, when comparing plans, you can see the total expected cost per year. You can also enter in all your...

Link to the recipe?

I'm smoking today, trying a sweet rub this time with honey, dark brown sugar, cumin, sweet paprika, and red pepper flakes. Will see how it comes out. I do want to try the Jalapeno flavor @isla mentioned next time.

Should just be a bullet list of ingredients…

Hi, I'm at the start of dry curing another pork belly (~5 lbs) to make more bacon. I will apply a rub, and then hot smoke in a few weeks. So far, I've tried these for rubs that I found searching on the internet... Classic Blend: Smokey flavor, not too hot. Good. Guessing at 2:1 for these...

Thursday, I spatchcocked a 12 lb bird, applied rub, and smoked with cherry pellets... Served with sausage dressing, cranberry sauce, mashed potatoes (cooked with sous vide), corn, and creamy broccoli salad... Turkey came out tender and tasty. Everyone was pleased. I made an apple pie and...

I didn't, but should check that. I probed it once before, but had the probe on the upper shelf, and it was ~20˚F hotter than setting. I should try at the main grill level. I was wondering if I'd get a better bark with a higher temp, or a lower temp and longer run. Here's a quick pick of the...

I bought a 9.89 lbs pork shoulder a while back, thawed it for 3 days, and then scored it and applied mustard and Jeff's rub, placing it back into the fridge overnight... Yesterday, I got up at 5am, set my Traeger to 265˚F, with cherry (using up what I had) and apple pellets. Here is a shot...