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  1. jbomx363

    Stuffed pork loins w qview

    Wanted to try some stuffed pork loins for Christmas to go along with a spatchcocked turkey in the oven (worked great, right on the rack at 425* with a pan underneath, after skin was crispy golden, cut temp to 350* to take to an IT of 165*), which was a last minute deal as we couldn't find our...
  2. jbomx363

    Need a Maverick ET732? Hurry before they are gone!

    A.m.a.z.o.n lightning deal. Starts at 10am CST. I just bought one last month for $59, so will be interesting to see what this deal is. $47.99.. that is a STEAL. Hurry before they are gone!
  3. jbomx363

    Quick question.. time and temp for boneless Venison roast?

    Been searching around and finding all sorts of different answers... I have a boneless venison roast I'll be smoking for Turkey Day.. I'm trying to find out how many minutes/pound is generally accepted. I figured I'd just see what a boneless rump was and got about 30minutes/pound. Figured...
  4. jbomx363

    Masterbuilt XL...how to smoke sausage in it? Low temp needed.

    I'm wanting to do some smoked venison sausage as I've never smoked it before, only stuffed, froze it, then cooked on the grill. What is the trick to get the low temp in a masterbuilt xl? Need to go from about 125-165* according to the recipe I want to try. I'm assuming I could put charcoal in...
  5. jbomx363

    Quick question on bone in turkey breast for sammiches

    Smoking a bone in turkey breast and have a quick question. However, I don't want to cut and serve it. I want to thin slice it, vacuum pack, and freeze for sammiches for the work/school week. What is the proper process? I was going to just foil it once off the smoker and rest it for an hour...
  6. jbomx363

    Roast Beef sammie with bottom round with Q

    After perusing the forums..thought I'd give a bottom round roast ($1.99/lb deal!) a try to make a big roast beef sammie, and of course, fridge/freeze the remaining for sammies at a later time. Mucho cheaper than buying roast beef at the deli. Couldn't decide on which rub I wanted to use, so I...
  7. jbomx363

    Need help on what beef roast is best to choose to smoke and for what purpose.

    If there is a thread somewhere or article that lists all this, I couldn't find it. If there is, please let me know and we can get this one deleted. I'm newbie smoker and am trying to decide what beef roasts to smoke and which are considered the "best" suited for each purpose, of course there...
  8. jbomx363

    Daughters wedding for 200...pulled pork, plan good?

    Daughter wants me to cook pulled pork for her wedding in Sept. Should be approx. 200 people there eating, buffet style. There will be jambalaya and white beans, meatballs and other assorted finger foods and such. With that said... here is my plan. I'm thinking about 100#'s of raw meat, going...
  9. jbomx363

    1st brisket goin..overnighter.

    Decided to do my 18lb'er for July 4th and have it started. This is my 1st brisket and still haven't decided to foil or not foil. I did decide to do a little trimming, probably didn't do the greatest of jobs of it. And decided to smoke it fat cap up. I'm smokin at 275* with hickory chunks...
  10. jbomx363

    Turkey/Pork sausage cheeseburger fattie..qview.

    We love mushroom and swiss burgers so we figured why not try to do a fattie. This was our 2nd fattie try. We mixed a pound of pork sausage and ground turkey...but failed to season it, 1st mistake. Thought the sausage would add enough flavoring, wrong. Added swiss cheese, mushrooms, bbq sauce...
  11. jbomx363

    Got a huuuge brisket.. my 1st..now what?

    I've only smoked a couple butts, fatties, chicken and pork roast... Had the wife pick up a brisket on sale, wanted a 10-12..she came back with...an 18lb'er. I've read and read and want to try and tackle my 1st brisket...and I'm skert of it. I'm pretty sure.. I'll be trimming to 1/4"..and...
  12. jbomx363

    Bone in pork sirloin roast.. yummy and cheap!

    Albertsons had whole bone in pork sirloin roasts for $.88/lb. Picked up a few to try em out. I'll be heading back to the store for more! Decided to debone the roast (forgot to take photos of it) and it was pretty easy. It has a funny shaped bone in it, but just follow it with the blade of the...
  13. jbomx363

    1st smoked yard bird, spatchcocked

    Didn't know what spatchcocked was, so had to read a bit. So easy and I think this is the way I'll do chicken from now on. Had good breasts at 167 and thighs at 186. Did this on a short notice from the wife, so didn't have a rub ready. Just used some lemon and pepper and Tony's sprinkled about...
  14. jbomx363

    how to keep smoke going overnight

    Did a search on overnight smoking and didn't see my answer. If you must do a smoke overnight and don't want to stay up.. How do you keep the smoke going whilst you sleep? Assuming you don't have a stand alone smoke generator. I tried the last time to wait til 140IT and put on a couple chunks...
  15. jbomx363

    Oh Fatty..where have you been all my life!

    1st fatties of our lives.. OMG..outstanding. My wife read the threads and rolled and made 2 for our 1st ones. A pizza fatty and an Italian fatty. Didn't to the weave, just rolled thick bacon. Smoked between 235-250 for about 2 hours to reach 162IT. We will be doing at least a couple fatties...
  16. jbomx363

    Quickie question-fat cap

    Just wondering. If smoking a pork butt with fat cap on, do you also include the fat cap into the pulled meat or remove it and toss it? Same for brisket if not trimming fat cap.
  17. jbomx363

    1st butts. Yeehaw.

    Finally got my smoker (MB XL propane) Friday, seasoned it up and smoked some butts overnight last night/today. Used my rib rub and only had time for 8hrs to let it sit in the fridge. Decided I wasn't going to foil as I wanted a good hard bark. Used water in the pan for the 1st 12hrs, none for...
  18. jbomx363

    Masterbuilt XL first time user-chips or chunks, pre-seasoning?

    EDIT: I actually read more after a search and found my answers. Mods can delete this.
  19. jbomx363

    Ground chuck jerky possible? and any jerky gun tips?

    I've only made 2 batches of ground venison jerky with the jerky gun. I have a few questions. I use a nesco dehydrator (the square one). When I ground the venison and seasoned it, chilled it in the fridge, then stuffed the cannon and shot it on the trays.... it was a little on the too thin side...
  20. jbomx363

    Deal on Weston 7lb and 11lb vertical stuffers

    New to the forum, so don't know if this okay or not. But since I was about to buy the Grizzly 5# vert. stuffer from the recommendation on the other thread for roughly $84 delivered, I was surprised to get the Cabelas bargain bin flyer that has the Weston 7lb ($99) and 11lb ($129.99) on sale...
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