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    Snack Stick Prep Question.

    Well this cook was a fail. I used 80/20 burger (no pork added) and it was a completely greasy mess. I started at 130 temp and bumped up slowly for 5 hrs to 160.Grease started to render out at 140 - 150 deg. At first I thought it was moisture on it but after I pulled out a rack to check temp...
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    Snack Stick Prep Question.

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    Snack Stick Prep Question.

    Ok, felling pretty stupid ... My wife was starting to pay attention to what I was doing and saying I needed ,she went into a cabinet and handed me these . Bought when I ordered the smoker, but forgot about them. Their frogmat knockoffs .... gonna give them a try on next batch using the...
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    Snack Stick Prep Question.

    I'm currently using screens from my dehydrator... time to invest in frog mats . Still new to all this smoking stuff, allot to learn.
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    Snack Stick Prep Question.

    TY chopsaw, I was thinking that but am concerned putting pressure on it might push the meat down into the screen and cause it to stick. Probably should just gun it right before smoking. Thought I could save a step beforehand, but sometimes there ain't no easy way I guess. Never made sticks...
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    Snack Stick Prep Question.

    Hi, smoking uncased beef snack sticks tomorrow 9/30 and was thinking, could I gun the sticks out on my screens tonight,and let sit in fridge overnight and smoke them tomorrow. Would they get too dried out doing this ? Thanks for any help!!
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    Flat Racks vs Hanging for Jerky

    Here's my little smoker
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    Flat Racks vs Hanging for Jerky

    What I want ,is to create my own but haven't gotten the magic formula yet....YET! Seems like all the pre packaged stuff is just loaded with chemical garbage if you ask me. Bought a vacuum marinator to test out and can't believe how well it works. I've marinated meat for 2-3 days in...
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    Flat Racks vs Hanging for Jerky

    Tried the High Mountain stuff, didn't really care for it much. Got some Backwoods Original that I might try.
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    Flat Racks vs Hanging for Jerky

    sandyut, What temp and time do you do your jerky? What flavor wood do you like.
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    Flat Racks vs Hanging for Jerky

    sandyut , it's a East Oak electric , and I may try that OFG recipe you linked ! Thanks
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    Flat Racks vs Hanging for Jerky

    Thanks for all your replies, I'm not making a ton of jerkey at once, 4-5 lbs at most. Never smoked jerky so I guess I'll try flat on racks and see how it goes. Also , my smoker has a water tray . Should I not use it when doing jerky ? I don't want the meat to come out moist. I prefer it dry...
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    Flat Racks vs Hanging for Jerky

    Hello all, 2nd time poster here. Getting into jerky making recently and was curious if there's a advantage to hanging the jerky in smoker vs laying flat on racks ? Any difference in the way meat cooks / tastes etc.. I don't actually have a way to hang in the smoker, but would buy / build...
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    Smoking brisket advice please.

    Awesome info tallbm, appreciate your time and to all that posted on my behalf. I think I will take pics of this cook, and post when finished.
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    Smoking brisket advice please.

    Yeah, I kinda wish I wouldn't have cut this brisket, but thought the whole was to much for this gathering. Also I am rethinking the sauce routine. Watched some video of people spraying with apple cider vinegar mixed with water. What does this accomplish? Also a couple with people injecting...
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    Smoking brisket advice please.

    Got it, Thank you very much......
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    Smoking brisket advice please.

    Yeah I agree . It's all subjective Curious, how long would you cook a 8-10 lb point in your pellet smoker? Haven't done a point in this smoker, just a flat to test and it wasn't the almost fall apart texture I was hoping for, but it was still good. Cooked it for almost 8 hrs.
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    Smoking brisket advice please.

    Hello schlotz. , curious, at what point do you stop the actual smoke, or do you smoke the whole time it's cooking? I have 2 8 lb points I'm doing but don't want it overly smoked.
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    Smoking brisket advice please.

    Thanks ,sure learning allot from you guys. I guess the bottom line to all of this is there's many different ways to smoke stuff, time,temp wrap,no wrap etc. I guess I have to just figure out what works for me.
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    Smoking brisket advice please.

    Ok, Thanks for the advice.
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