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  1. strecker25

    Roast Beef (again) QVIEW

    A while back I did a huge roast smoke for sliced roast beef, I scaled it back a little this time but i figured I'd show it anyways.  For anyone who hasnt tried a roast yet, it really is a must. 9.5lb top round with a basic beef rub overnight, then smoked at 215 for about 4hours until 140...
  2. strecker25

    15lbs of roast beef, pictures!

    For a party today we needed about 15lbs of roast beef.  After some talking to the butcher at the local sams club (awesome meat, btw.  Not sure if its everywhere but ours around here have the best and cheapest cuts ive found) he helped me out and although they normally dont sell them whole, he...
  3. strecker25

    THANK YOU to Todd & A-MAZE-N products

    I just have to bring this to light, I ordered a 5lb bag of hickory dust, then 1lb each of alder, wine barrel and bourbon barrel. I didn't see the the special for buy 2 get one for a penny and even after having shipped the products and me paying for it Todd refunded the difference and gave me the...
  4. strecker25

    Charcoal in an MES?

    I had a thought today about how to get consistent smoke, and also noticed people seem to get much better smoke ring with charcoal as fuel.  I have since found the retro kit for my MES since i have the tiny chip tray, and am working on getting that, but what about putting a piece or two of...
  5. strecker25

    pork butt finishing question

    So my 2 pork butts are at 170 and 182 IT.  I would really like to get some of the bark back that will be lost in the foil theyre in right now.  Has anyone ever put them back on the smoker uncovered after they reach 205 at like 250-260 smoker temp for a few minutes to crispen them back up?  My...
  6. strecker25

    14lbs of pulled pork

    Two boston butts...trimmed slightly to get rid of some of the silver skin and rubbed with jeffs rub.  WIll go on at about 230am tonight for a 5-6pm dinner.  Should be the right timing
  7. strecker25

    Philly Cheese steak and Paninni's (qview)

    Thanks has to go out to sqwib cooks.  Took these pretty much straight from the website.  Modified them a little though...I cant eat soft bacon so after the smoke i removed the bacon weave from the Turkey one and baked it in the oven until crispy, then re rolled it while the bacon was still...
  8. strecker25

    Chuckies! (qview) -- Updated with finished pictures

    The chuckie experiment has begun, got two thick cuts and am going to do each a little different.  The smoke will take place on monday morning so today I put together the marinade and rubs.  They were both coated with course sea salt to extract some of the liquid and tender them up, this sat for...
  9. strecker25

    Spares and 2 fatties...first time (qview)

    Ive cooked plenty of ribs and always did the grill--foil in oven--grill method until i got the smoker. to go along with them I made 2 fatties, the first was pizza sauce and mozzerella and the second was home fries with cheddar.  I half fried the potatoes first but surprisingly they didnt get as...
  10. strecker25

    Rib cooking time question

    Im going to smoke a few racks this weekend and was wondering...It appears everyone agrees ribs cook to time and not to temp, is this true? or is there a temp we should also shoot for.  The other question is...after the 3-2-1 method is done is it ok to keep them in the smoker at a lower temp? ...
  11. strecker25

    MES smoker and Hi Mountain jerky seasoning

    I will be using the hi mountain seasoning packs this weekend to try and smoke (and only smoke) a batch of jerky.  In reading everything I've been able to find it looks like the consensus is to smoke at 150*-160*.  I do have the amaze-n-smoker on the way, since I can get the smoke flavor using...
  12. strecker25

    New user, new Smoker-- think i've narrowed it to two smokers

    I am eager to get a smoker and start experimenting and have found a couple that I like the looks and price of. 1)  The Bradley electric with the pellet feeder...
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