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    dumbass

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    dumbass

    Thanks for all the replies. I couldn't help myself, After smoking for around 14 hrs I had to try it. It's the best I have ever made. I have however decided not to give any away. Lesson learned. As the title implies, Dumbass....
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    dumbass

    There at 140. Been in around 8 hours.
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    dumbass

    I did not. Im guessing somewhere around 135
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    dumbass

    Been in there about 8 hours. Its now at 180
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    dumbass

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    dumbass

    So I've had my venison summer sausage on the smoker for several hours and just realized I forgot to add the cure to the mixture. Too late to do anything now. Whats the worst that can happen? Wont be salty enough? Less freezer life? Feed it to the in laws? Lol
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    First try at chicken

    Looks a lot better than the Pack
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    First try at chicken

    Im going to bump up the temp to 300 at the very end and hope for the best.
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    First timer - some questions

    I would definately get a stuffer. I finally broke down and got a Hakka 7lb stuffer. I used a grinder and a kitchen aid attachment several times. There is absolutely no comparison. A trick for grinding is to grind the meat while its partially froze. Works way better.
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    First try at chicken

    After reading a bunch of posts I couldn't decide which way to go so I decided to try both.
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    First Brisket

    Very good. Will be doing more.
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    First Brisket

    Here's a few pics. It came out great. Thanks again for all the tips.
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    First Brisket

    Thanks for all the replies guys. I'm going with a no wrap. I've had it spiced up in the fridge since Wednesday. Put it on at 6 this a.m. at 275 with some mesquite chips. Now we hope and pray....
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    First Brisket

    I picked up a MES about a month ago and am smoking my first brisket tomorrow. I've read a lot of tips on here as far as hours and temps etc. Also smoking for x amount of hours then wrapping in butcher paper and smoking some more. The problem I have is I cant find any butcher paper locally...
    • bgravs
    • Thread
    • Replies: 13
    • Forum: Beef
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