TXsilverado

iTrader: (19)

I got a pellet attachment for my masterbuilt 40". it sure makes a long cook easy!

tgui

Huh, fun thread.

I've had this for over a decade.


I love it. No need for constant pellet feeding as its sealed. 20min/lb chicken and meat falls off the bone. Brisket is amazing too, though I like to crisp it up a little in the broiler.

TXsilverado

iTrader: (19)

I need to fire up the smoker soon. The weather in Texas is perfect for it right now, but I've been wasting all my weekends on the Camaro instead. I got the a-maze-n 5x8 pellet tray for my electric smoker and recommend it to everyone. I don't use the chip tray anymore. The tray lasts a good 6 hours producing thin blue smoke...6 hours is usually right at that color/texture/temp that I usually wrap a brisket so it's perfect. I've been entertaining the idea of getting a charcoal smoker for the additional flavor, but babysitting the temp sounds like zero fun to me. I'm a lazy chef LOL.

CarGeek

I have been using a pit barrel cooker for a couple years now. It is a rib and chicken smoking machine. I love it.



Prime rib Mmmmm

tgui

^^
That looks amazing.

madmann26

iTrader: (7)

I have a PB as well,

Love that ************.

TXsilverado

iTrader: (19)

I haven't ate anything today, and the last few pictures are killing me.

tgui

I cant find any good pics but here is a brisket I made. Sweet Baby Rays sauce on top, meat wrapped and cured for 48 hours with vinegar, garlic, spices etc.

CarGeek

That brisket looks good, I have only smoked brisket once on my Pit Barrel and it turned out okay; I think I could have done a bit better on cook temp and seasoning.

Resolute_welding

iTrader: (1)

Just found this subforum and I am excited! Do you feel like soaking it does better? I've gotten to where I do a salt "cure" for a couple of hours on my steaks? My mom gave me a master built pellet smoker before she passed away last year and I've really enjoyed it. Did a brisket earlier this year and it was great.