Recent content by 40 caliber

So I bought a brisket. i asked for the whole brisket. point and flat. obviously the guy didnt know what he was doing. in the cryovac, i wasn't sure what it was. i have never done this before. I have wanted to but this is a first try on brisket! After i got it out of the cryovac and looking at...

I bought a 1.8lb butterflied leg of lamb at the grocery store. It was already butterflied. I put it in a stubbs chile and garlic marinade overnight. I put a light rub of salt and pepper. It went into my 3D at 225 to stop at an internal temp of 115.  I smoked it with 50% cherry/ 50% maple.  after...

This one is so easy it's silly. 1. buy hot italian sausage at the grocery store. 2. start the smoker , 250 heat with 190 internal temp probed 3. Use whatever wood you want. i have tried, hickory, cherry and Maple all were good but I go to maple. 3. wait 90 minutes or so and your sausages are...

I found these at the local grocery store. not cheap at $6.99 a lb but had to give them a shot. i bought enough to fill a couple racks. I marinated some in a stubbs marinade (the green bottle , don't remember) and the rest I just tried straight. I put killer hoggs rub on one batch, used a killer...

i went to start a pork but this evening. put in the smoker. plug it in. turn it on,,,,wait? nothing? 1. Check the GFCI plug, ensure the circuit is fine 2. change plugs, nothing wont turn on. 3. plugged a fan into the plugs I was using. to confirm there was power- Confirmed. Where do i start? I...

There is something wrong with the 3D and i don't know where to start. Issue: I set the temp on the 3D and at some point it goes "end" and it is no where near finished. 1. it doesn't happen all the time. usually in the first 5 minutes and i do a reset to the machine. 2. I have lost the 2nd...

I thought i had this down.  I have done close to 15 pork butts with perfection. this past week, I did a 7lb boneless butt (most butts in the area are boneless). I did the DM brine for 9 hours, applied the mustard and rub as i had so many times before. it went in 9pm at 235 . i wanted it done in...

I got a  boneless sirloin strip roast. I had never cooked one of these before so i watched a couple you tube videos and gave it heck. This was by  far one of the easiest things I ever cooked with my smoker. it made ribs look hard!..  I took this 4lb roast and covered it in Salt, Pepper and...

Well i finally found a Boston butt up here in the boston area! LOL. i thought they didn't exist here. it felt like a midwest term using a northeast name.  I think it is sort of like Amstel Beer which Heineken Marketing refers to as brewed using the Amstel river. I say this only because I travel...

I  brined the chicken using the bi stole shamelessly from DM. This is the one with orange juice, rosemary, kosher salt, water, onion powder and a few other ingredients. I have used it before with great success. The chicken was brined for 24 hours. I took it out patted it dry and put some mustard...

Here is a recipe i picked up from Malcom Reed on Youtube. Actually i subscribe to his newsletter and he is usually sending me something I need to try. i am a big fan of watching his smokes. They sometimes need to be altered a little for the smokin it but  always create good food...

you know i read a little bit  about Maple wood here but i have to say, i have been using it from smokinlicious lately and am amazed at how good it is on poultry! i like cherry as well but Maple is a really good one as well! I bought the 3 pack from smokinlicious. i wanted Hickory and Cherry for...

I don't know what happened the 3D is barely 6 months old but the probe is reading the meat at 12-21 degrees F. i just took it out of the fridge so i knew it wasn't frozen. Luckily , i bought a back up probe and lost 2 minutes of smoker time  :D luckily DM had told me about it in another post...

I started with a number 2 which I sold to my cousin and upgraded to a 3D. Although I am generally happy with  the 3D over the 2, I now have something going on i quite don't understand. The meals just don't seem to have the smoke smell /flavor of the 2. I am sure it is my imagination or...

My mom's barbecue is coming up and the pressure is on. i will be using my 3D and SI2 to cover this event. she has more than 50 people coming. i will have 2-3 pork butts for pulled pork as well as 14 racks in my 2 units  (10 in the 3D and 4 in the SI2). experience has shown me that my #2...