Recent content by es1025

Been awhile since I posted. Still been smoking quality meats and poultry. I hope the crew is doing well. Tomorrow, I will be smoking a 5# choice flar from costco. I used the drop ez container for seasoning the meat and trimming the fat. The plan is to smoke at 275 for 5 hours, and wrap in...

Hello Its been a while. 245 temp 4 hours and 40 mins no peeky Let ribs rest an hour before and after. Very happy with the end result.

Been a while, how everyone is doing well. 1.65 oz of cherry wood Smoker temp: 240 Time: 4.5 hours Wrap and rest in cooler for at least an hour.

Smoking two 4-6 turkey breasts. Going to brine the birds one hour per #. Using poultry spice and paprika as the rub. 270 until 166.

I have a 10# deboned turkey breast get ready for the #3. Brined the breast for hour per #. I figure 270 for three to four hours. I have a four hour window with the rain in NJ.

I am making wings tomorrow, how many hours should I expect for them to be done? 2 hours, 3 hours? I am going to crisp them up on the grill.

I have a converted #3 with a pid.  I was wondering would I lost anything using an extension cord for the auber? The reason I ask is the summer in NJ has been unpredictable and weather can pop up at anytime. I want to keep the smoker in the garage, well ventilated of course.

I purchased the meater product during a black friday sale. I am thinking about using it for a smoke. Anyone ever use one? I usually use my chef alarm.

Need some guidance. Any difference in smoking the butt since its boneless? The plan is to put the rub on today and let the butt and rub get happy until tomorrow morning. Temp 240, wrap at hour 5, and pull at 200. Thoughts?

All, I am going to make a brisket flat for fathers day. Do you recommend injecting? The reason I ask I really have never had the perfect brisket. They were very good but not great.  I usually set the temp for 250, salt and pepper rub, wrap at 160 and pulled at 200. When checking for doneness, i...

Picked up an 8# butt. Trimmed it up and put some of Jeff’s rub and put it in the fridge until tomorrow. Also, made some peidmont sauce. Weather looks good so 6am the butt goes in the smoker.

Two racks just went on the #3 for an afternoon gathering. I put some of Jeff’s rub on last night and let them get happy overnight. I have the temperature set at 235 (I like that temp). Should be seeing the ribs in about 4.5 hours. Should have mentioned 1.65 oz of cherry wood. It’s been awhile on...

What ever happened to Tony aka Divotmaker? I really enjoyed his passion on this forum.

I did not realize its been 5 years since i made the homemade Canadian  bacon. I am using pops brine with 3# of pork loin. Day 2 in the wet brine. Any words of wisdom?

I am in the process on making some bacon.  Purchased a 4.36# pork belly. Using the amazing ribs recipe, 4.5 tablespoons of kosher salt and ground black pepper, 3 tablespoons of dark brown sugar, 1/2 cup dark maple syrup, 3/4 cup distilled water, and 1/2 teaspoon of cure #1. Plan on curing for 5...