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  1. geosmokr59

    Black Angus Flat

    It will be tonight.  
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    Jan-Feb2012 024.JPG

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  7. geosmokr59

    Black Angus Flat

    This is my Presidents Day Brisket.  It was the last of the holiday smoke.  My eldest daughter came with her husband and 3 kids so I had to have meat for them.  This is by far the best brisket I have ever done (4th or 5th).  I will definitely wrap them in foil for now on.  It just pulled apart...
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    Jan-Feb2012 025.JPG

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  9. geosmokr59

    Black Angus Flat

    I will gladly do that.  The icon is a picture of smoked jalapenos that I did for Christmas-New Years.  They were good.  Not impressed with the mushrooms.
  10. geosmokr59

    Black Angus Flat

    What temperature do you wrap the brisket?
  11. geosmokr59

    does anyone use store bought rubs or spice or BBQ sauce???

    Not a fan of Cabelas KC rub but I do like the Mountain Man Bourbon, Maple Jalapeno, Jamican Island Rum, and my favorite for ribs is Honey Pecan.  Would like to know if anyone else uses these.
  12. geosmokr59

    Black Angus Flat

    I agree with the meat hoarder, I love to stuff a freezer and then have what I want when I want.  I thaw my meat be leaving in at room temperature until thawed.  Is there a better way?  I also don't have a problem with meat aging two-three days (especially steaks) as that does tenderize the meat...
  13. geosmokr59

    Black Angus Flat

    Thanks for the recipes.  It takes me a bit longer to get to the freeze well maybe 6 months lol.  like I said, I buy when price is good and buy a lot.  Sometimes I hanker for ribs or pork roast or turkey, or ... so the certain cuts may wait a while.  I have never noticed a difference in steaks...
  14. geosmokr59

    Experiemoting.... Advice/comments needed

    Sounds great, let me know how it turns out.  I may try it now that you mentioned it.
  15. geosmokr59

    Black Angus Flat

    I know everyone blasts freezing meet, but when I go to Sam's or find a deal on meat I am not always ready for a smoke.  I do have a 6 lb very nice looking flat that I am going to smoke.  I have smoked about 4-5 briskets with varying results, not the fireworks jubilant expectation I would expect...
  16. geosmokr59

    Masterbuilt smoker vent position?

    I like my Damper 1/3 open.
  17. geosmokr59

    Masterbuilt smoker vent position?

    I really like what you wrote.  It makes a lot of sense.  Where I live there is no humidity and closing the vent keeps the meat moist and tender as the smoke flavor is great.
  18. geosmokr59

    Masterbuilt smoker vent position?

    My MES 30 is putting out great amounts of smoke after the retro fit that the company sent me.  Family just loves the meat and bacon rapped peppers, mushrooms were not a big hit.  It doesn't matter where the vent is set, I still get plenty of smoke and when open 1/4 the meat is moist and not dry...
  19. geosmokr59

    Masterbuilt smoker vent position?

    Just got my retro kit before Christmas and smoked some salmon.  Lots more smoke and faster than I have been use to.  Great tasting and thanks to Master Built.  Smoked salmon at 190 for an hour in Alder.  Great.  Everybody liked it.
  20. geosmokr59

    Masterbuilt smoker vent position?

    I smoked a 15 lb turkey on Tuesday night.  Stuffed it with apples, onions, celery, and some spices, sewed it up and smoked it at 230 for 3-4 hours with the vent closed.  I have the old 30" MES and am waiting for the retro that came today.  To finish, I used JD oak and apple wood.  Then raised...
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