Recent content by geneseohawk

I've made both and a good marbled chuck roast cubed and smoked is far better than. A brisket for burnt ends.

Thanks for the non help

What is your favorite way to make smoked wings? I've read about smoking then broiling or smoking low and then cranking up to 400 last 15 min?

I only have time to either do a flat or point. Which one would you do? I have about 7 hours tomorrow.

An hour per pound?

Can someone recommend a good vacuum sealing machine that is reasonably priced

I want to do pulled pork this weekend, but don't have the time to give it the full 10-12 hours. Has anyone tried to do at 300 degrees for a quicker result? Was it a failure? ok? etc....

Just curious what your go to bbq sauce is? I like sauce on all my bbq. I know some don't but I'm a Midwest KC type of guy. Thanks!

Poor man's burnt ends!

Made my thighs and some poor man's burnt ends. I'm not gonna lie- chuck roast burnt ends are legit! First time making.

Was looking for something easy to smoke today. I think I'll do some thighs!

Did anyone ever doing this? I have some green coffee beans and was thinking of using apple wood pellets to roast them?

I recently did a flat for my first time and went with a temp to 203- however, when I cut into it later it was not tender. I made the mistake of going to a temp- instead of probe tender. Temp can be a gauge, but not the final straw so to speak. My brisket took longer than 1 hour per pound...

Just curious what your go to store bought rub brands you like for pork and for beef? I like to go more than just salt and pepper.