Recent content by NealT

In my local Walmart in California, they do tend to shave the meat off. As previous posters have mentioned, the ones that do have meat are fine. I only get the cryovac'd packaged ribs. I want to try a tri-tip next.

Looks delicious!

Thanks, guys. Don't get to spend a lot of time on the forums so it's more trial/error. But I'm started to get addicted to duck!

For the Super Bowl, I tried smoking a duck for the second time using the recipe at http://www.theblackpeppercorn.com/2012/11/smoked-duck-with-a-honey-balsamic-glaze/ Turned out much better than the first time because I followed your tips, used a higher temperature (~275-300F) and smoked for a...

Thanks for the tips, everyone. I definitely need to sear/crisp up the skin. It was too rubbery for my tastes. Might try brining next time, WPhipps. It was my first experience cooking a duck so that might keep it moist.

I used my WSM. The wifey liked it, but I tend to be more critical about how my food turns out. The potatoes in the duck fat turned out good :)

Never tried smoking a duck before, Found a 5lb duck at Costco so I tried a slightly modified version of (http://tvwbb.com/showthread.php?47449-Maple-Orange-Duck) For the glaze, I simmered and reduced the sauce by ~1/2 (10 minutes) so it reduced to about 1/2 cup. I cross-hatched the skin to...

I actually thought the same thing, Frank. I re-read the article several times thinking "I could have sworn I read that I need to rinse the salt off" :) Did a test run yesterday (first time trying the whole salted method). Worked out well. Think I'll do turkeys like this from now on.

Wow....all those look great!

that is definitely a personal preference. Some people like to remove it prior to smoking so the smoke penetrates the meat more. I usually leave it on during smoking because it's easier to remove afterwards (yeah....call me lazy). I just did a few slabs this weekend without the skin. Too bad I'm...

I agree with the others that it's dependent on how your particular smoker runs. I run with a foiled clay saucer and start with all bottom vents open, then close as I approach to 225degF. Typically during the cook, I end up closing all 3 of them until about 25% open (and usually to about 10% open).

I've only done high heat a few times with a whole packer. However, I wouldn't think there would be much of a hit by using only the untrimmed flat. The times I've done HH is with a Walmart ungraded brisket and results were just "OK". I was able to find a "choice" graded at Smart and Final and...

That's probably my problem. I've left it on there too long and need to shorten it to a couple of hours. But I first need to eat through all the brisket leftovers in the freezer.

I've never had much luck at Smart/Final in the South Bay. Probably have to call ahead of time.

I think I'll try your method the next time I (try to) make burnt ends. Usually I've kept the point whole, smoke for several more hours, then cubed. That method has been hit/miss so I'll try this next time.