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  1. huntem

    Jerky?

    I have done it in the oven and on my little Chief before. Years ago. Now i would like to try it on my Pellet grill. The drier the better.
  2. huntem

    Jerky?

    Well How did it come out?
  3. huntem

    Currently looking for a good basic old fashion Jerky. Just tough with mild flavor. Any good...

    Currently looking for a good basic old fashion Jerky. Just tough with mild flavor. Any good ones out there?
    • huntem
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  4. huntem

    Proud daddy of my first Brisket.

    It is delicious! It melts in your mouth. A lot of Smoke flavor. I used hickory/cherry chips. It's amazing how 8lbs of meat disappears so fast.127867 It was a touch dry. I put it in a small cooler wrapped in a towel. It sat on Edge. There was a 1/4" of juice in the Bottom. Maybe that's why it was...
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    image.jpeg

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  6. huntem

    Proud daddy of my first Brisket.

    Ok Brisket #2!!!!!!!          8.5lbs/ 6hrs @195*&Foiled at 168*/ 3.5hrs at 220* Hit 182* Passed the pick test, now pulling and putting in the cooler until dinner. I will let you know how it is tonight. 
  7. huntem

    Electric Smoker Temperatures

    Congrats on the MES. I've had a lot of fun and success  with mine. GO HAWKS!!!!!!!!!!!
  8. Electric Smoker Temperatures

    Electric Smoker Temperatures

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    IMG_1460.JPG

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    • Album: Electric Smoker Temperatures
  10. huntem

    Proud daddy of my first Brisket.

    Thanks for the good words. I was pretty happy with how it came out. It wasn't  my process, I got it off of here so its our brisket. hahaha
  11. huntem

    Proud daddy of my first Brisket.

     First off , nice name!!                Thanks I am picking up what you are putting down WaterinHoleBrew.  Thank you too MR Gary.
  12. huntem

    Proud daddy of my first Brisket.

    Gary,What do you mean by AMPS? Im not picking up what you are putting down.;)
  13. Proud daddy of my first Brisket.

    Proud daddy of my first Brisket.

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  14. huntem

    Proud daddy of my first Brisket.

       With the help of this forum, I did my first Brisket. the pics show start to finish. I rubbed it and let it rest for a couple of hours. put it in at 220*. 3  1/2hrs it hit 160* so I foiled and put back in. It than stalled at 170* for a few hours than when it hit 180* I did the probe test and...
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    • Forum: Beef
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    IMG_2386[1].JPG

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    IMG_2384[1].JPG

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    IMG_2366[1].JPG

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    IMG_2363[1].JPG

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    IMG_2362[1].JPG

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