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  1. scooby

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    So I'm doing 4 lbs of top round today, would 150 be about right for the temp?
  2. scooby

    HOMEMADE SPINACH/CHEESE RAVIOLI APPETIZERS, step by step w/ q-view

    Looks delicious. What is the total time to make?
  3. scooby

    How to get super tender brisket?

    Smoke at 225 until an internal temp of 203. You can inject beef broth prior to the smoke if you want to but I have found no difference in tenderness in doing that. I use an AMNPS tray filled with hickory pellets so I also don't use a water tray or any type of liquid addition to the smoker...
  4. scooby

    First Brisket Effort

    Looks good for a first try. Nowhere to go but up further from here. A few suggestions if I may: 1. 24-48 hours before your cook, sprinkle about 2-3 TBS of kosher salt on each side of the brisket. Wrap with plastic wrap and give it a nap in the refrigerator. This is called a dry brine and...
  5. scooby

    Got a smoker for my birthday -- rolling through the forums looking for tidbits

    Amazingribs.com has some great recipes that will have you cooking like a pro on your first cook. Don't get me wrong, the folks here are great and have some super advice but you can never have too much info. Also get Aaron Franklin's book A Meat Smoking Manifesto.
  6. scooby

    Bad luck on Amazin pellets again.

    I dry mine out in the microwave by doing 20 second intervals on high and stirring between each. About 2 minutes is all it takes then I overfill the whole tray and level them off with my hand, slightly tamping them below the dividers so the flame doesn't jump rows. Works every time.
  7. scooby

    CL find- Awesome deal on my new Old Country Brazos

    I'm not trying to start a war here just offering my opinion that it looks like a fencing operation to me and I would have consulted the B&T division about this guy first. Then if it's legit and the guy just happens to be a collector of brand new items then good deal. How do you know that it...
  8. scooby

    CL find- Awesome deal on my new Old Country Brazos

    Sooooooo..... you bought a stolen smoker? It was less than half the regular price (red flag) ,the dude sells "brand new" out of his house (nothing odd there), and you clearly had misgivings about buying it but did anyway. Don't get me wrong, I'm all for a good deal but I think you know that's...
  9. scooby

    What To Do With Smoked Chicken

    Thanks everybody. In the end, gumbo won out. It was great with the chicken, some Prasek's sausage, and some Gulf shrimp. Froze some tonight.
  10. scooby

    What To Do With Smoked Chicken

    I just took a 6 lb yard bird out of the MES. I'm wanting to pull the meat off it tomorrow and make something with it rather than cutting it up and eating it straight. Anybody have any ideas? I'm thinking about making an alfredo sauce and cooking some spaghetti and vegetables then tossing in some...
  11. scooby

    pellets in Masterbuilt electric

    Follow the AMNPS instructions to a T. Don't shortcut the light time. Hit it with a butane torch right in the ignition hole for a full minute with a slight downward angle to the flame. This will keep you from jumping rows. Once it lights let the flame burn 10 minutes then blow it out. Slight...
  12. scooby

    Problem With My AMNPS

    Last night around 8:15 I lit my AMNPS 5x8 tray that was filled with hickory pellets. We have had LOTS of rain and flooding down here in the last week so I knew that the humidity would be an issue with the pellets as I keep the bag stored in the garage. I dried the pellets in the microwave for...
  13. Brisket

    Brisket

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  14. scooby

    Brisket

    Oops. I knew that I had embedded pics before. Here's a couple of the most righteous brisket I have EVER put in my mouth. OMG it was FAB-YOU-LOUS! The bacon Mac and cheese was on point too. The coconut cream pies in a jar were great too.
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    image.jpeg

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    image.jpeg

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  17. scooby

    Brisket

    So here I am.......sitting in the living room at 7am drinking a cup of coffee and catching up on the news. Wondering if it's NORMAL for my brisket to be at 163 after TEN hours in my MES at 225 un-foiled. I know one thing, the Taylor probe thermometer in it is going in the garbage when it comes...
  18. scooby

    Brisket

    So here are the pics of the Prime 10 pounder I picked up for 28.00 today. Trimmed the fat and used 2tb of kosher salt per side then wrapped in plastic for 24 hours. Going to hit it with a rub right before I toss it in tomorrow night. Thinking it's close to 7 lbs +/- after trimming so I'm worried...
  19. scooby

    Brisket

    Thanks Al. A few questions though. Fat side down to protect the meat from the heat rising up from the element? I'm thinking about putting the probe in the brisket before it even goes on the rack. Is that a good idea or should I wait until I get up in the morning and then take a temp? Does...
  20. scooby

    Brisket

    So I'm planning on doing a brisket this weekend and I want to get a 10-12 lb. prime grade brisket (2.97/lb at HEB). I've got the seasoning/rub thing down and I'm planning on tossing it into the MES overnight with my AMNPS loaded up with hickory. Planning on setting it at 225 for the whole...
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    • Forum: Beef
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