that looks fucking awesome!

 

Thanks Justin, it definitely was one of the better things that I've made on the smoker

 

and medium rare! Nom nom nom!

 

It was cooked absolutely perfect. The rule is 30 mins per pound, both pieces were about 1.25 lbs, so they were done in about 40 mins. I originally was thinking 60-90 mins for 2.5 lbs, but thankfully I used the meat thermometer, I would have been so pissed if I overcooked it.

 

my smoker has a little grommet for the probe, i see that you just stuck yours in and closed the lid over it.

i might break out my little wireless thermometer thingy

 

That looks awesome! Is that a homemade sauce?? maybe you can share the recipe?

 

My first attempt with the ribs went well. Next time I will take more pics but we ate them too fast
They were delicious.
I put BBQ sauce on half and the other half without. The ones without had a more smoky taste. Both were good in their own way.


The BBQ sauce was home made.
I made the bread too.


For my next smoke I am going to make a cheeseburger fatty.

 

wow!

 

OP - was this homemade sauce / marinade? Please share, this is something i want to try.

 

Here's the sauce I made.
BBQ Sauce Country Style Recipe | BBQ Pit Boys
I cut everything in half, I didn't want to make two big bottles.

Plenty of others here
Sauces, Rubs, Marinades | BBQ Pit Boys

I could watch these guys cook all day.

 

No, I actually purchased it from an Argentinean restaurant by my office. But I have found recipes online.

https://www.google.com/search?q=chim...utf-8&oe=utf-8

 

Oh my god


I can't wait to get my cord of hickory this week. I've got some catching up to do in the BBQ dept

 

Wow that looks absolutely amazing Ack. I am so hungry now.

 

Fire up the pit, i'm on my way over.

 

Thanks gents, it was great leftovers last night as well

 

So eventually I really want to get a Green Egg or Kamado Joe ceramic style smoker but that is a while out. However, I apparently get a 5 year award at my company and a Meco Charcoal Water Smoker is an option. I don't know really anything about smokers yet although it is something I would like to start doing and was wondering if anyone could share some thoughts with me on it that has been doing this for a while. Thanks

 

So far I've made ribs, a butt, and a fatty with mine.

The pulled pork from the butt was awesome.

The only thing that I wasn't pleased with was the bacon on the fatty as I like my bacon crispy, but I then read that the fatty can be put in an oven for a few minutes to crisp up the bacon.

I'm also happy with the Amazen pellet smoker. It smokes for hours and makes the Masterbuilt set it and forget it.

 

English next time?

 

I will be sure to include charts and graphs.

 

Doopster, I have been looking to make a replica of the amazen smoker tube, it looks awesome!

What pellets do you use?

 

I think you should post a picture of your hybrid grill

 

Left: Spicy Cajun
Right: Honey Chipotle

5-5.5 hours @ 225*

 

Lookin good Chad

 

Thanks. Chickens are cheap, easy, and my wife loves em. Can't go wrong.

I ran out of twine though...had to use aluminum picture hanging wire to tie those drums up.... LOL

 

Hey, whatever works. So did you just rub the outside? Or did you do anything to the inside of the chickens as well?

Also, did you brine or prep the chickens at all, or just rubs/glaze?

 

So far I've only used the Pitmaster Choice Pellets from amazen.
https://www.amazenproducts.com/SearchResults.asp?Cat=21

 

My wife got me this book for my birthday:

It's amazing how detailed, yet readable it is. Really interesting.

Now I just need a smoker...

 

Light rub inside and out. Then spritzed it occasionally with apple cider vinegar and rub mix.

 

Just picked up a 2 lb top round london broil to do my marinated london broil from a couple pages back. Also picked up a 5 lb brisket, going to try my hand at beef brisket for the first time. Any suggestions, tips and tricks welcome

 

Brisket is about the only thing I haven't smoked yet... Don't know why either..it's may favorite.

 

Brisket was the first long cook I did. 16 pound packer that took right at 16 hours to get up to 190 IT with a pretty stable 230 grid temp. From what I've read they usually take around 1 to 1-1/2 hours per pound. Mine came out decently, but will definitely do some more in the future so I can try to get the art of the brisky perfected since they're so finnicky.

I didn't wrap mine in butcher paper or anything because I like a heavy bark, but I may try that on the next one just to see how the difference is and which I like better. Don't be like me and be stupid and grab a serrated knife to slice the brisket. lol

Also, I'm sure you already know but watch the BBQ with Franklin brisket series; it helped me with mine.

 

^I hadn't heard of it till now, but it was an interesting series. Didn't really tell me anything I didn't know though.

I have pulled together about a dozen rub recipes, and they're pretty much inline with what I was planning. As always, I will put my own spin on it

 

A long day on Sunday, and a lot of work, but it was well worth the effort. I started marinating the London Broil on Friday evening

20150828_170543_zpsmbzyy14d.jpg

Saturday I put together my rub
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4.5 lb brisket, a whole packer would be too big for my smoker, but this guy was just perfect. Here's what I started with.
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I trimmed the extra fat, applied some EVOO and then put the rub on both sides
20150829_201336_zpsjuffxujo.jpg

The next morning I was up bright and early to get the coals going on my chrarcoal smoker. I pulled the brisket out and let it warm to room temp for about 45-60 mins
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So I read a lot about rubs and slurry/saucing techniques and when the brisket hit 165 deg and needed to be wrapped, I decided to throw a spice slurry on it while I was wrapping much like you would sauce ribs before wrapping them.
20150830_145926_zpsfln7a477.jpg

Then threw it back on the smoker wrapped for about 1.5 hrs until the internal temp hit 200.
20150830_194202_zpsp5gymvo0.jpg

Then I pulled it and tossed it into a cooler to sit, here's the finished product ready to be sliced
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And sliced
20150830_195758_zpsvaqww9ch.jpg

20150830_195801_zpsbbrpidwa.jpg

While the brisket was resting in the cooler, I threw on the London Broil, my coals started to die out, so I didn't quite make med/rare, but the meat was smoked and cooked perfect
20150830_200325_zps3rksndtm.jpg

20150830_200330_zpsaxgnfnsi.jpg

My days of hard work, ready to eat
20150830_200330_zpsaxgnfnsi.jpg

My mom brought over farm fresh corn, tomatoes, and an asparagus salad. The meal was paired with Spellbound Petite Sirah.
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Everyone really enjoyed both meats, even my pups, talk about a happy customer
20150830_204017_zpshk1gdkac.jpg

 

OMG that looks so good. No burnt ends?

And $9/lb! Bleh! Beef can be so expensive.

 

Nah, no burnt ends this time. Just went straight brisket this time around, it was incredibly juicy and tender

 

So, what do you do with smoked brisket leftovers? Make bbq brisket sammiches
I reheated the meat in the oven with some red wine, and then tossed them with some BBQ sauce from my favorite BBQ place, The Salt Lick in Texas, added some red onion and american cheese
20150903_192847_zps1phrwanj.jpg

 

Anyone try to run a Masterbuilt electric smoker in the winter? Can it maintain temperature when it's very cold outside?

 

I have used mine with snow on the ground. It's insulated very well. But I have never tried using it in sub zero temperatures.

As long as you keep it closed, and maybe aim a little high on the temp used, I don't see why it would be an issue.

 

12" Amazen tube is on the way...

Also got a few different types of pellets.

Initially, I plan to seal up the vents on my gas grill and use a single burner on low along with the Amazen to hot smoke some salmon, chicken and maybe some cheese.

Wife and I were given a 6 hour meat smoking class and they had a bunch of nice Traeger and Louisiana pellet smokers... Fun class, made me want to get the tube and get started.

 

Amazen tube is awesome...

First attempt at hot smoked salmon in a oil sealed up gas grill at 225 for a couple of hours. I should have pulled the fillet when the internal temp hit 145 for 30 minutes, but I was out running errands and it got a little dryer than I would prefer, but still awesome. Also, still a little too much salt in the meat from the brine, but the flavor is great. Used an Alder wood blend.