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  1. stanton

    Johnny Trigg and Myron Mixon recipes--UPDATED!!!

  2. stanton

    WAGYU BEEF

    You cook a Wagyu the same way as you do a SAMs brisket. Cook till tender which occurs around 190 to 203. Wrap it when the color is good (about 4 hours) and finish it. Rest it after it comes off and let cool down below 170 then hold until ready to slice and turn in. Don't let it cool below...
  3. stanton

    WAGYU BEEF

    I assume you took the temp in the core of the flat. What was the temp when you sliced it? Tell us how the next try goes. S.
  4. stanton

    failed rib smoking attempt

    To clarify my post from 3/17: bbq is done when it is ready to be done. (Not by time) I can almost always get correct tenderness within 7 minutes or so of this schedule. But I have done it dozens of times and know how my pit runs. It is a good starting point for anyone who wants to try it if...
  5. stanton

    failed rib smoking attempt

    Cooking to temp is a guideline. Cook to tenderness. For example, brisket is normally done around 202 to 203. I just spent 13 hours cooking a small brisket. It never got above 190. But it finally felt tender, so I pulled it and let it rest. It was actually slightly over cooked. The thick...
  6. stanton

    WAGYU BEEF

    From your description, it sounds like you didn't get it done. Overdone will result in crumbly slices. Underdone yields exercise bands. Cook until the probe slides into the flat meat with the resistance of cold margarine. This can be from 190 to 203.
  7. stanton

    Brisket in Masterbuilt Pro Electric Smoker help

    You need a good thermometer.  Thermapen is preferred, but pricey.  Cooking by time gets you close, but you need to know internal temp (as well as the feel of the meat as you push the probe in).  Sometimes brisket is done at 202F, sometimes it stalls for an extended time and is done at...
  8. stanton

    WAGYU BEEF

    I cook them every time.  Sams has some great choice briskets, but not always in stock. I always get great marbling with the Wagyu briskets.  The flavor is slightly different than the angus (Wagyu is typically a Wagyu/Angus cross) and I prefer the taste to strait angus briskets.  I have cooked...
  9. stanton

    failed rib smoking attempt

    275F. 2:00 hours of smoke, 2:00 to 2:15 in foil. Sauce, set the sauce, slice and eat. Stanton
  10. stanton

    Water in the smoker

    Yep, just the vents. I got rid of the WSMs and built a trailer model, but that is how I ran it.
  11. stanton

    My 11lb pork butt journey

    Jeramy, you only need about 4 to 5 chunks of wood for the entire cook. The wood you used was all good stuff and shouldn't cause bitterness unless it had a high moisture level. I sometimes have to kiln dry mine because wood is my only heat source and it has to burn clean for the entire cook or...
  12. stanton

    Smoking ahead of the event

    Cook to an internal temp of 200 and remove from cooker. Let cool for 20 minutes then put your seasonings over the butt. Using surgical gloves over harbor freight cotton gloves, you should be able to squeeze (pull) the butt in about 2 minutes. Put about 2 lbs in each vacuum seal bag and about...
  13. stanton

    Water in the smoker

    Foil up the water pan and use it to catch the grease. I have never used water in my cooker and our relative humidity lives around 20% or less except when it rains. You will take longer to get the pit up to temp and use more charcoal to cook your meat. I do not believe it helps meat moisture...
  14. stanton

    Redneck Math Question...

    Light your fire at 0230and get the temp to 270 or so. Put the meat on at 0330. It should be done by 1100 to 1130. Rest, season and serve.
  15. stanton

    Buying my first trailer smoker. Need advice!

    Now that I have had some time to look at the two, here are some other considerations. Pit 1 appears to be a reverse flow with a short stack. Easy fix on short stack is removable extension that was mentioned in another post. Some of the Jambos are built that way. Firebox might be a little...
  16. stanton

    Buying my first trailer smoker. Need advice!

    The exhaust coming out below center is not necessarily bad. It is to drive the heat and smoke below grate level before overflowing into the smokestack so the meat is exposed to the heat and smoke before it vents out. I have built 3 smokers; two of them for competition, and all three vent from...
  17. stanton

    Brisket Problem

    If you have a vacuum sealer you can cook fully, slice and bag with juices (separate fat from juices). To facilitate rapid cooling, only load about 2 to 3 lbs per bag and spread so it is no more than an inch or so thick in the packaging. Place in ice bath to quickly cool and then hold on ice...
  18. stanton

    Help with baby back ribs

    I am wondering if you had too much smoke. The ribs were not tender, so they needed more time. But you said they were very dark, so how did they get that way? Smoke is the only thing I can think of, unless your temps were so high that it burnt the meat. That makes me think your temp gauge...
  19. stanton

    Wood Chips Not Burning Fully in an MES

    You don't want to smoke during the entire cook. You will over smoke the meat and make it bitter. 2 to 3 hours of smoke is plenty for any meat. S.
  20. stanton

    Redneck Math Question...

    I usually cook bone in butts around 9 lbs at 275. They get done in about 7 to 7 1/2 hours. Boneless cooks a little faster.
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