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  1. masssmoke

    chuck roast for chili

    I am aiming to make chili tomorrow and wanted to smoke some chucky tonight for the meat. Planning to smoke the roast then rest and let it sit in the fridge overnight and then use it for the chili tomorrow. Any suggestions on how much to smoke the meat tonight? Thinking to the stall?
    • masssmoke
    • Thread
    • chili chucky
    • Replies: 15
    • Forum: Beef
  2. masssmoke

    Pork shoulder

    Decided to do a pork shoulder yesterday. Didn't take a lot of pictures, but it came out pretty well. I put it on my pellet smoker, it was 8 pounds, took 12 hours with the first hour on the smoke setting and the rest at 250. Unlike in the past, I didn't wrap or do much of anything, just...
    • masssmoke
    • Thread
    • pork shoulder
    • Replies: 8
    • Forum: Pork
  3. masssmoke

    Fixed Pit Boss igniter

    My Pit Boss Tailgater was tripping the circuit breaker when plugged into some outlets at my house and strangely this one outlet when I used it would never trip. But, I recently removed an old pool and want to re-use the space for a new paver patio so I converted the pool power to a regular...
  4. masssmoke

    Pellet tripping GFCI, kettle to the rescue

    So, I went to smoke a few racks of ribs yesterday. I decided to use my pellet smoker. I had some time with the holiday so I cleaned it up extra well, changed out the grease drain bucket liner etc. And then I moved it from the 'winter' location near the house to a different location to free up...
  5. masssmoke

    Non salty ham rub needed

    I am looking to double smoke a spiral sliced ham for Easter. I will follow Jeff's recipe for the most part, in terms of maple syrup. I need a zero salt rub, thinking it doesn't need sugar with the maple syrup on it. Any advice?
  6. masssmoke

    Short rib Dino bones

    I smoked a short rib yesterday. Came out really nice. A bit salty, I need to cut back on that aspect but other than that was really good. Did it on my pellet for about 8 hours, foiled at 165, pulled at 203. Rested a bit and then chow time!
    • masssmoke
    • Thread
    • beef short ribs
    • Replies: 17
    • Forum: Beef
  7. masssmoke

    doing some pork butt burnt ends

    Decided to so some pork butt burnt ends on the pellet today. Just some rub and paprika on them. Going on for a few hours on the smoke then will foil pan them.
  8. masssmoke

    Chucky burnt ends on the Kettle

    I gave chuck burnt ends a try on my new Kettle. Starting to get better at temp control with it. Simple smoke, just did SPOG with cut up chuck then when the color was good after about 3 hours foil panned them with some BBQ sauce and some beef broth. Couldn't quite keep the pictures in order...
    • masssmoke
    • Thread
    • chuck burnt ends weber kettle
    • Replies: 5
    • Forum: Beef
  9. masssmoke

    Chucky Burnt ends in the rain

    Been a drought in these parts but for today it is raining pretty good. I was away most of the weekend but wanted to do some Chucky Burnt ends today. Decided to power through the rain, with a tent over the smoker. Been on an hour and a half, starting to take some nice color. Will be putting...
  10. masssmoke

    New Weber Kettle Master Touch and vortex

    So for the "tax free" weekend they have in MA I bought a Weber Kettle Master Touch. Then I bought a vortex on line. Did the burn in on it to see about temp control etc. and then threw a few burgers on it during the week. All good. Last night I tried the vortex and did some wings. I had heard...
  11. masssmoke

    Trying pre-sliced ribs today

    One of the stores I got to regularly usually has pre-sliced spare ribs but I have always stayed away from them as they are not the traditional way you think of when you think of smoking ribs. But today they seemed the freshest and best cut of the limited selection so I decided to try them out...
  12. masssmoke

    Chucky Burnt Ends this past weekend

    On Sunday I was looking for something to go on the smoker and it was such a beautiful day. I ended up finding a chuck roast that was just over 3 pounds. I tried something different than I have done in the past and cubed them up before they even went on the smoker. I put some Montreal rub and...
  13. masssmoke

    Picanha with Chimichurri on rotisserie

    I had a picanha that I wanted to put on my smoker, but instead I saw a recipe for doing it on the rotisserie so I tried that. Pictures are in reverse order (obviously!) finished product, then a shot while it was spinning and before I put it on the spit. Picanha was a bit of an experiment...
  14. masssmoke

    CSR burnt ends in the snow

    It is snowing like crazy here in MA today, but I have been wanting to do CSR burnt ends for weeks but the weather wasn't cooperating. So, even with the snow flying I am trying them for the Super Bowl. Shots are of the smoker in the snow, then the CSRs rubbed up as I put them on the smoker a...
  15. masssmoke

    Trying a chucky today

    I have a 3 pound chuck roast going today, 5 hours in the smoker at 225 now foiled in oven with a bit of onions and beef broth. Looking to take it to 205 or so to be able to pull it.
  16. masssmoke

    going to dump my pit boss

    so today was the last straw. I have had a Pit Boss for 2 years but I have struggled with it the whole time. I like to smoke ribs but no matter what they come off this smoker dry (to me), crumbling and look like mush meat. I have gone from butcher paper to foil, tried lowering the temp and...
  17. masssmoke

    Six dollar CSR "burnt ends"

    so, last weekend I wanted to smoke something but it was getting late in the day so I couldn't do anything that would take too long. I was buying wings when I noticed a big pack of CSRs that were marked down to $6 from $12. I grab them and figured I would try to do them in a burnt end style...
  18. masssmoke

    Best wings I have done

    No one is more critical about my smoking results than I . My kids joke that I never like what I smoke. But this time the wings were on point! Smoked with dry rub and a bit of cornstarch to dry them. Then 2 hrs on the smoker and 15 mins on the hot grill to crisp the skin and set the sauce.
  19. masssmoke

    Ribs on Pit Boss, always end up crumbly

    I have had the tailgate sized Pit Boss for about a year, before that I had an El Cheapo Brinkman electric that I bought years ago to get started smoking. The Pit Boss has only been okay for me. I have yet to attempt long smokes with it as I am trying to get my "go-to" which is ribs right and...
  20. masssmoke

    oven cleaner on pellet smoker

    My Pit Boss was pretty dirty and had a lot of grease build up so I wiped it down really good then sprayed on some oven cleaner and cranked it up for an hour or so. Then I re-set things and put on some wings to smoke. I had cleaned the fire box out very well before during the cleaning. Anyway...
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