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  1. FoxmanNC

    Gearing up for the big-bird

    I’ve never liked turkey if I’m honest. A lot of Thanksgivings', I don't eat any of it at all. The closest I come to tolerating it is the dark meat. I decided to get a turkey breast, (bone-in) and followed Jeremy Yoder’s (Mad Scientist BBQ) recipe injecting the breast with butter mixed with ancho...
  2. FoxmanNC

    Probe Tender Question

    It's been a bit since I've done a brisket and even then I've only done a few. I usually plan on doing burnt ends and separate the point, but I didn't do that with this one. But, my point is registering lower than the flat. So, when it hits probe tender on the flat is it done, or do I ride it...
  3. FoxmanNC

    Deli Meat slicer Question

    Hey all, I wasn't sure where the best place to post this was, so apologies if this is not the right spot. I am wanting a deli meat slicer, but have no idea what to look for. Just kicking the tires on Amazon I saw the 10" slicers were $200-400, which is honestly more than I'd care to spend. The...
  4. FoxmanNC

    Fresh Snapper... thoughts

    Smokin some snapper. My son caught these overnight last night. Thoughts on temp and what not? Just got the Masterbuilt 560 going, set at 225 with some applewood.
  5. FoxmanNC

    Knife question(s)

    So in addition to being new to the smoking meat game, I know next to nothing about knives. I am trying to learn. Our knives are old, dull, and crappy. My wife and I have had a couple of conversations about getting new ones. I have learned about D2 steel and 1095 steel, but I am not sure what is...
  6. FoxmanNC

    Smoked Queso

    I smoked a poblano pepper, 2 jalapeño’s, a medium onion quartered, and a yellow bell pepper for 2 hours at 225 with apple wood and hickory mixed. Diced them, halved the onion, yellow bell pepper and used a small amount of the jalapeño in one pan for those concerned about the heat. I put the...
  7. FoxmanNC

    In the stall

    Sat at 155ish for about 2 hours but not enough bark to pull it and wrap. So I spritzed with apple juice & let it go for another hour and was still around 155, just pulled to wrap. Man this thing smells amazing, but this combo rub from meat church is outstanding.
  8. FoxmanNC

    Burnt Ends Question

    The plan is to get up around 2-3 am Thursday morning (my day off) and begin my first attempt at a brisket. Watching several video's, I think I am going to leave the point attached, but trim the fat between the flat and point in order to season the point. When I pull the meat, I will separate the...
  9. FoxmanNC

    Brisket Question

    Trying to plan ahead for smoking a brisket next weekend. I have read a lot, and watched a lot of video's but the one thing I have not read or heard is about the amount of wood to use. I have a Masterbuilt Gravity 560 but am curious how often and how much wood to add to the ash bin, and how you...
  10. FoxmanNC

    Charcoal madness

    With 4 of the orange bags of B&B charcoal I did not go into Academy Sports to by charcoal but some Pecan and or some cherry. But then I saw the black bag I’ve never seen. And then My hand grabbed the red one. Never used either but couldn’t help myself. Lawd that black bag is pricey
  11. FoxmanNC

    Suggestions for a Rotisserie bird

    So, I have watched a couple of video's but nobody seems to use baking powder for crispy chicken. It seems the guys say between 350-450, but that is a large variation. What has worked for you with your rotisserie chicken?
  12. FoxmanNC

    Honey BBQ Carolina Reaper pepper wings

    Some creole seasoning with some chipotle and cayenne powder plus some baking powder for a rub. Smoked with apple wood at 225 for 40 minutes then 450 for 15. Finished with some Honey bbq mixed in some Carolina Reaper pepper paste, butter and brown sugar. Some of the best wings I’ve had.
  13. FoxmanNC

    Smoking a Loaf

    Hey smokers. I have a 3+ lb meatloaf prepared for smoking for dinner. Question for those who have a Masterbuilt smoker. Is the middle grate or use the smoke grates the best option? Secondly, I'm thinking 250* to 160 IT or should I increase the temp towards the end for crispiness? I'm thinking...
  14. FoxmanNC

    Sirloin Tip Roast

    My wife and I are at home with a mild case of Covid and planning ahead for meals next week. Looking in the freezer I recall buying this with a Cowboy Chili in mind, but we have had soup all week. Any thoughts on what I am sure is not the premier cut of meat to use for smoking? I am drawing a blank.
  15. FoxmanNC

    Dry Brine done wrong

    Hey smokers! I generally don't use much salt on my food. Historically when I grill meat, I have used more salt than I normally do, which I have learned the value of. However, since I have begun the process of learning and smoking meat, I have attempted to dry brine a beautiful ribeye and a pack...
  16. FoxmanNC

    Masterbuilt gravity Pizza

    Alright alright alright. Cooked the fresh dough directly on the sear grate at 450 checked at 5 mins. Cooked another 3, then bumped the temp to 500 and rotated the pie for another 3 minutes. Perfect crust. No pizza stone on the grill.
  17. FoxmanNC

    New Years Eve Pizza cook question

    Using a Masterbuilt gravity fed 560 smoker. Alright smokers, happy New Year, please be safe. My wife and I are going to make a couple of home made pizzas on the smoker tonight. I am looking for cooking suggestions. Temperature, sear or smoke grate, or use the middle rack, that type of stuff...
  18. FoxmanNC

    Monitering the IT while doing a rotisserie

    This may be a dumb question, but if I am using a rotisserie, how can I monitor the IT? The blue tooth probes I am seeing still have wires that connect to a transmitter. Is there a reasonably priced blue tooth meat probe without wires? Or, do you simply have to run to the grill every so often...
  19. FoxmanNC

    Best Steak I've ever eaten

    Welp, thanks to the members who have helped me learn to smoke. A special shout out to @xray for giving me a link to his Filet cook. I followed your footsteps and spent $86 on some 2 1/2 ribeys and wow! Merry Christmas to all and to all a good night. Brine Seasoned after 24hr of brine for another...
  20. FoxmanNC

    Lot's of trial and error on the MB560 gravity

    So, I am very new to the smoking game member with a statement. We purchased a Masterbuilt 560 and I think we will absolutely love it. I smoked a pork loin, a spatchcock chicken, and a couple of steaks. My chicken was way too smokey. Wondering if I should have flipped it over at any point? I...
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