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  1. bmaddox

    bmaddox's turkey breast overload

    This year for Thanksgiving I decided to smoke some turkey breast. We went to my in-laws this year and they were baking one bird and frying three so I thought some smoked breast would be a nice addition. I placed an order from my local butcher for 4 breasts between 4 and 8 pounds each and of...
  2. bmaddox

    Need help picking out an offset smoker

    So I have decided that I am going to get an offset smoker as my Christmas gift to myself (I know I am so generous with my gift giving). I am just having a hard time deciding which one. I wanted to stay around $500 but I am finding that is a tight budget. I have looked at the Old County Wrangler...
  3. bmaddox

    Two Brisket cooked very differently (Including Sous Vide)

    I carefully watch the brisket prices in my area as the are typically too high for me to justify buying one. This week the local butcher had Prime briskets for $3.99 a pound which is about the cheapest they get. I decided to pick up two and do some experimenting. Brisket 1: 17LB prime brisket...
  4. bmaddox

    Checking in from deer camp

    I am 6 days into my 9 day trip to the deer camp trying to restock the freezer. Unfortunately the weather has been crazy and the deer are all sorts of messed up. I have managed to get one doe. This morning I was trying to be adventurous and use my muzzleloader that I don't shoot that often and...
  5. bmaddox

    Stromboli Fatty - August Throwdown Entry

    Here is my Stromboli Fatty - The Judge's Choice in the Aug-Sept Throw-down: Started with the traditional bacon weave Rolled out a pound of Italian style sausage Filled it with baby portabella mushrooms, chopped green bell pepper, diced red onions, fontina cheese, and mozzarella. ...
  6. bmaddox

    You know you have a smoking addiction when.....

    You know you have a smoking addiction when.....Your parents ask if they need to bring anything with them on their road trip from Texas and you say "stop at HEB and pick me up 4 or 5 briskets".  Meat prices are so cheap in Texas right now I am considering buying another freezer and having them...
  7. bmaddox

    Smoking Fail - ABT edition

    So this year we have a surplus of Jalapenos in the garden. We have not used any of them yet so the wife decided I should make some ABTs on Sunday while I was smoking a chuck roast. So she went out to the garden and picked a dozen of the nice large jalapenos. I made them the same way I always...
  8. bmaddox

    Sous Vide and smoked venison backstrap

    With the approach of hunting season it is time to clean out the freezer. I still have a few small backstrap steaks so I decided to use my new immersion circulator to sous vide one. I let it hang out in the water bath for 8 hours at 129 degrees. I then smoked it for 30 minutes at 125 followed by...
  9. bmaddox

    Inconsistent smoke issues

    So I had the UDS running for 16 hours this weekend and it performed pretty well except for the consistency of the smoke. I guess it comes down to how the basket is loaded so I am looking for some opinions and methods from other UDS users. I use about 50/50 royal oak lump and kingsford briquettes...
  10. bmaddox

    Pulled Pork Tacos

    The wife is getting a little tired of all the smoked food but I can't seem to stop smoking (it is a terrible addiction to have ). So last weekend I decided to mix things up and cook something on my smoker that isn't a traditional BBQ item. I went for pulled pork tacos. I kind of made it up as I...
  11. bmaddox

    Brisket Flat - Almost have this thing down

    So I have been hunting for a full packer brisket and still can't find one. I went to Costco on Saturday and all they had were flats (and the butcher said that's all they ever get). So I sorted through them and found the one with the most fat that was about 7.5 pounds. I planned on wrapping in...
  12. bmaddox

    Temperature Controller

    Who is using a temperature controller on their UDS? What make and model are you using? Even though controlling the temps on my UDS is pretty easy, I am a gadget nerd and a temp controller sounds really appealing. I am considering one of these two or building my own...
  13. bmaddox

    Pulled Pork and a Fatty on my new UDS

    I have been working on my first UDS for a few weeks now and finally had it ready for a smoke. (here is the build thread: http://www.smokingmeatforums.com/t/184576/bmaddoxs-1st-uds-build-w-pics) I decided to go with a few trusted recipes to ensure that the UDS is cooking correctly. I cooked two...
  14. bmaddox

    Bmaddox's 1st UDS build w/ pics

    I have finally decided to branch out from my world of electric smokers and build a UDS. I have been working on it for a few weeks and finally have it 99% done. The only thing left is to do some test smokes and paint the final coat (I am leaving the final painting to my wife so she can put her...
  15. bmaddox

    Picnic Shoulder "Ham" for easter

    I set out to make my own ham for Easter this year after reading other peoples SMF posts. I didn't have the room to cure a whole pork leg for a traditional ham so I opted for two picnic shoulders. I brined them in @Pops6927  brine for 2.5 weeks then let them rest in the fridge for a day and a...
  16. bmaddox

    UDS Water Pan Question

    So I am still planning my UDS build and I can't seem to make my mind up about whether or not to add a water pan or heat deflector. I have a water pan that is about 16" across out of an ECB that I could use and I also have an old 18" pizza stone. What is everyone else doing?  Are you just...
  17. bmaddox

    Easter Ham Questions

    So I have done Bear's pulled butt ham before with great success. Now I am attempting to try and make a ham for Easter. I don't have enough room in my fridge for an actual "ham" leg so I opted for bone-in, skin on picnic shoulders. I will be curing them in Pop's brine for 2-3 weeks then smoking...
  18. bmaddox

    Cured Boston Butt Three Ways

    I was inspired by Bearcarvers Buckboard Bacon and Pulled Ham so I set out to make it myself. I already had pink curing salt so I went with Pop's brine instead of Bear's TQ method. I deboned the butts and split them in half to create the bacon pieces and the ham pieces. They spent two weeks in...
  19. bmaddox

    First attempt at Prime Rib

    My wife is a manager at a jewelry store so Valentine's day is one of her busiest times of the year. This means that instead of going out, we stay in and I am tasked with cooking dinner. So this year I decided to try my hand at smoking a prime rib. It was one of the best things I have made in a...
  20. bmaddox

    At home meat/game processing

    I am on the fence about taking the leap into processing meat and game at home. I am not fully convinced that the upfront investment for the equipment will be worth it in the long run. Any advice on where to start would be appreciated.  I am especially looking for advice on grinders and slicers.
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