Recent content by martyb

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  1. martyb

    Smoking Meat Newsletter question

    No ads here either.
  2. Burnt Ends-1st Time-Holy Grail of Pork?

    Burnt Ends-1st Time-Holy Grail of Pork?

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  3. martyb

    Burnt Ends-1st Time-Holy Grail of Pork?

    I was really pleased with these an surprised just how easy they really are to make.  Thanks for all the suggestion here guys/gals.  Truly enjoy this forum and all the topics.
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    • Forum: Pork
  4. 20140714_185009.jpg

    20140714_185009.jpg

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    • Album: Burnt Ends-1st Time-Holy Grail of Pork?
  5. martyb

    My First Smoked Whole Chicken

    The skin was good, it wasn't rubber like at all.   I was afraid of that actually.
  6. martyb

    My First Smoked Whole Chicken

    I let it sit in the brine 12 hours.   It was the juiciest and flavored white meat I ever had.   Thanks for the compliments.
  7. martyb

    Initial Setup and Using the Masterbuilt Vertical Propane Smoker

    Here's what has worked for me. I just used the wood chip pan that came with the smoker and added a 10 grate and a 8 inch cast iron skillet.   I never have any flare up's and get lots of blue smoke.
  8. Initial Setup and Using the Masterbuilt Vertical Propane Smoker

    Initial Setup and Using the Masterbuilt Vertical Propane Smoker

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  9. smoke.jpg

    smoke.jpg

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    • Album: Initial Setup and Using the Masterbuilt Vertical Propane Smoker
  10. woodpan.jpg

    woodpan.jpg

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    • Album: Initial Setup and Using the Masterbuilt Vertical Propane Smoker
  11. My First Smoked Whole Chicken

    My First Smoked Whole Chicken

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  12. martyb

    My First Smoked Whole Chicken

    This was my first 5 lb.  whole chicken.    I brined it overnight in the Slaughterhouse poultry brine recipe found here.   Also used the Slaughterhouse poultry injection found here as well.  Both very simple to make especially since I already had all the ingredients.  I already had Jeff's rub...
  13. chickendone1.jpg

    chickendone1.jpg

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    • Album: My First Smoked Whole Chicken
  14. chickendone.jpg

    chickendone.jpg

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    • Album: My First Smoked Whole Chicken
  15. martyb

    My first brisket. Thank you all.

    Hey Chris. The only thing I did was inject the brisket with 8 ounces of a can of beef broth with 2 table spoons of Jeff's rub mixed in.   I did put in the refrigerator for about 4 hours, not sure that it was necessary but the brisket turned out pretty good.   Hope this helps. Marty
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