Smoking & Grilling

As others have said, it should be the same amount of time, or very, very close. The exception would be when you start adding more and more and your airflow changing drastically. 2 butts shouldn’t cause this issue on anything but the smallest of Smokers though.

That is what I did. Vacuum sealed enough for a couple sandwiches in each bag. [image: 1634786613385-67455a5a-9fbb-4be4-96c9-821f87064795-resized.jpeg]

@ridley-acres said in Beef Sticks: @dr_pain Yes the fancy equipment sure makes things easier, but depending on how badly you want things you can make old world tech work in a pinch I completely agree!! [image: 1634753015383-6158d1d9-71af-48f1-931d-df44b3fbd056-image.png]

Thank you, saw dust it is and will always be

I have been doing prime rib for awhile. I tend to do things without a real recipe or change the real recipe to suit me. I have used a mixture of salt, pepper, granulated garlic and granulated onion. I usually just eyeball this mix but thought that there might be a recipe out there. Here it is:Seasoning Mixture - Salt, Pepper, Garlic, & Onion Ingredients 3 Tbsp Kosher Salt 1 Tbsp & 1 Tsp Black Pepper 2 Tsp Granlated Garlic 1 Tsp Granulated Onion Directions Add all ingredient to an air tight container (Tupperware works well) and shake vigorously. This spice will keep up to a month in a dry place. Recipe submitted by SparkPeople user ROGTAYMOM. I have used Worcestershire, Mustard, or Olive oil as a base coating to get the dry rub to stick to the meat. I really can’t that I like one over the other since I really don’t taste much of a difference. I also add fresh rosemary over the top of the dry rub. Once everything is seasoned I use a sheet pan with a cooling rack or a roasting pan with a rack to put the prime rib on and then it all goes into the refrigerator uncovered for at least overnight and up to 24 hours. On the day of the cook I put the cold prime rib in the cold smoker with a combination of hickory, pecan, or oak and cherry wood ( I like the red color the cherry adds to the meat). I set my smoker to run at 200 to 225 degrees and set my wireless thermometer for 110 degrees. The reason I use the cold meat in a cold smoker is so that the meat has the most time in the smoke as possible. Once the internal temp of the meat hits 110 degrees I pull it out of the smoker. Now is where things can get changed up. I sometimes finish the meat in the oven with a quick sear under the broiler, or I finish the meat on the grill with a quick reverse sear. Just remember that you only have a 15 to 20 degree window to work with while doing either method. I like my prime rib to be medium rare (130 to 135 degrees internal temp.). You also need to remember that you will get a carry over cook of 5 to 10 degrees while the prime rib is resting. Now what happens if you have made a really nice looking Prime rib but it finished way to early or you have to take it someplace for dinner? Just stick it in a pre warmed ice chest and close the lid. You can hold it for 4 to 6 hours and it will still be nice and hot for dinner.

Thanks everyone for the suggestions.

@shoprat53 awesome! I recently scored big and picked up a Smokin Tex 1400 smoker for $50. Hoping to do some snack sticks on it this week.

@processhead sorry didnt see the question. Well the wifi bridge did not work at all. They couldnt warranty it because I bought it off someone. They sold me a replacement bridge and one of the probes that also was failing at 1/2price on both. Like 30 for the bridge and 25 for the probe. Got everything working and I think I burned out the new probe by pushing it through a chicken breast. That one that warranted. I probably saved 30 bucks from what a new one cost but looking back I should have just spent the 200 bucks and had a good warranty. The people were very helpful and I really liked the ability to deep fry with the thermometer in the frier.

@cattleman54 said in Ground Meat Shish Kebabs Binder: @marksaltzman316 Wrap them with bacon. Win win EVEYTHING is made better with bacon LOL! May not match the flavor profile very well though. Something I have never done and would consider doing

@twilliams I did Step Up started at 1:20 went to 140 then to 155 and then to 175

@dave-r Look at Auber WiFi PID controller. It works awesome with Masterbuilt. It requires a modification to The masterbuilt mine was a single jumper wire to bypass the built in controller. For making summer sausage and snack sticks it is great because you can program the steps in. You can have up to 6 programmed steps set up. Those steps can be defined by time at a certain temperature, or temperature of meat or a combination of both. It’s $225 so worth it though especially for snack sticks that need a more precise temp. https://www.auberins.com/index.php?main_page=product_info&products_id=702

@killernoms I have the MB40 also with the Auber PID WiFi controller. It works awesome. I thought about the fan also. Do you have pics of your fan inside the MB40?

If you are running a Masterbilt XL with two burners, you can just use one burner or instead of turning dial counterclockwise, you can turn it slowly clockwise for a lower flame than the “LOW” setting.

Just curious, did you use 5w20 or 10w30 and regular or synthetic oil on the dowels?? LOL Cut 1/4" rebar for my Masterbilt XL. These will outlast my smoker and me. Insulated wit some foil insulation from Ace, 3/4" spaced out from sides (3/4x1 1/2" ) , run only one burner for low heat, found a roasting pan for water which forces heat to go around pan for better distribution. Hang 3# summer sausages (6 per rod) with no problems. Recently did 200#.

@craigrice i was thinking this idea as an alternative to a water pan using sponges & towels. Would lava rocks evaporate more h2o compared to sponges?

@cabelas90 I buy the cheep nitrle gloves from hbf then use them for mixing and seasoning and can easily discard them

I agree with @papasop on the sure-jel and I also like the “twang” the ECA gives.

@jonathon I have some injectable pa’s in the fridge mixed in a 1/2 gallon jug.How long will it stay good?

Additional comments because my original post was longer than I intended: I think the phosphates in the marinade are what really make the difference. I think you would get similar results with any marinade assuming it contains them. I pumped a lot of marinade into the loin with an injector. I’m sure this made a big difference with moisture retention also. In my opinion, lean cuts like pork loin that are easy to dry out when grilling respond very well to marinades with phosphates. I understand that there are some people are hesitant to use phosphates due to health concerns. I am not saying to use them on a daily basis. These marinades are great to use for a special occasion or a treat.

Sorry I got my feet under the table after the dogs have already licked the floors clean. I’m unsure about a probe temp. I’m more into a look of pull back from the (like pork ribs) then a probing feel like brisket.