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How long did you cure the beef for?

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If you would have injected it 10% it would have been cured in 5 days . Other wise 7 days per inch of thickness. Buy some books before you make videos. Read up on what you’re doing too much false information on videos.

Nicely done.

Always enjoy your videos Mike, thank you.

I'm going to try this recipe, I will let you know how it came out

Excellent Video!!! Curious about the internal temperature of the TB when you pull from smoker to wrap. In your video I believe you stated you pulled the TB at 130 IT… compared to pulling at 150 IT. Have you found pulling and wrapping at a lower 130 IT to be superior to pulling at 150 to wrap? Have A Safe/Enjoyable Thanksgiving Mike!

Aww fudge! I got a pork loin for cheap from Kroger and rushed to get it on the smoker. I should have checked here first. I seasoned it and put it on my WSM. Hoping it ain’t too dry.

My top tips. 1. I add all my dry ingredients to the strips of meat before I grind. It makes for more even distribution and cuts way back on hand mixing. 2. I never put cheese in my sausage, it takes away from the pure meat flavor. 3. I always put my raw cased sausage in the fridge overnight to form a pellicle. 4. I always dump my sausage in an ice bath after smoking. It stops the cooking process and makes sure the sausage doesn't lose fat and moisture, this is where you will get the snap we all love and a nice clean weiner. 5. You can't add too much paprika. It adds beautiful color and flavor. 6. Keep your smoker temperature below 200 F. 7. I do add modern cure/pink salt. It adds another layer of flavor. 8. Sometimes I run whole poblanos through the grinder and add to the sausage before grinding. Cut back on the cayenne though. My family loves smoked brisket and pastrami but the sausage is always snapped up first.

Ever try bringing the pork loin?

Yeah, You added a foot of exhaust . What about temp control in the fire box?

Thanks from happy trumps cook!!!!

Look who's back!!!!!!!!!!!!!!

Looks great Mike nice job

Yes sir it's your neighborhood pork brine ribs stalker out of Fort Worth TX, ya'll did it again 😀 😊😊😊❤ Ooooooooowie stay strong and blessed 🙌

Looks good. 🦃🦃

I'm glad you mentioned the Dirty smoke up front is good to flavor the meat in the beginning. Thats when the smoke is the most bold at the most smokey flavor before it settles to the thin-blue smoke

Oh wow. I saw the Choice grade version of these at my local HEB a year or so ago. I had no idea it needed injection despite it being Prime grade. Good to know. I'm hoping to do one of these for Thanksgiving. great job on the cook yet again. Appreciate the explanation to on the Lowrys.

I am going to try this to make beef belly pastrami.

Great video and great looking sausage. If you measure out about 7 inches and mark it on the edge of your pan you can get consistent lengths on every link. Love the juiciness and the snap of the sausage. That's doing it right!

I will certainly try this. You can use chicken skin with no issues as long as you partially freeze it. Should be around 32f-34f. Doing that with all of your protein will prevent fat smear and produce a better grind. I use the skin in chicken summer sausage with great results. I 100% agree that dark meat alone has more of a bologna texture. I estimated that adding breast meat would fix that. I haven't tried it yet but hearing you confirm that makes me more confident that will work.

Dude really… 250 gallon smoker and you’re only going to smoke 9 lbs turkey breast?? Load that bitch up with other meats!!! What a waste of wood and fire management just to make a video

Good to see that offset still rollin amigo. Great cook and video

I did some with the Loin I never heard any body do. That was? To make a Teriyaki Ham OH MY GOD its beat Canadian Bacon 100 % Get a chance, make Teriyaki out of the Loin 👌👌 Its Excellent. I made ham and cheese sandwiches out of it, and for breakfast > LORD IT SO GOOD.. ITS OUT OF THIS WORLD YUMMY 👀👀🎆🎆😎😎💥💥💥💥 ITs a hit. I think you will always make it Teriyaki Ham ! YUM 👉👉 GOT TO TRY IT

Great cook Mike

Mike, I love watching your videos! Found you a few days ago and watched several episodes. I really appreciate you showing your fire management, how you check for tenderness, etc. Your videos provide a lot of valuable guidance other channels kinda glance over. Your 4th of July video made me want to send you one of those pop up canopy tents from Academy! Hope you and your family are well and congrats on the upcoming baby. You keep making videos and I will keep watching. Thanks Mike!

Every time I see your 250 gallon smoker I am in awe my bbq friend. Those looked absolutely delicious!

looks good to go Mike!

Definitely outstanding job Mike! Looks amazing and definitely delicious brother! Cheers 🍺🔥🍺

Awesome job Mike. I hear you on “sweet beef”. I learn something new every time I watch your fire management skills!

I wonder who uncle Chris is ? He has to be a Mexican guy that can bbq ! I love watching your videos ! 👍🏼

What case are you using?

I bought that same grinder last year. It makes fast work of a whitetail.

Yo Mike! Could you share the recipe sir... ?

Be a good idea, smoke some cheese.What is cold and rainy

Whst about Beer ?

I add baking soda to my water and casing and Regulate over night it make casing easy to put on the horn .

Dad told me 50 years ago not to pull the knife towards yer hand hahaha

I just clicked on this to see how many briskets ya gunna smoke on that monster hahaha

Excellent Content! Something I picked up from Johnny (Jirby) - Goldees. He uses a spritz of warm water to soften the fat cap on briskets, beef ribs etc….. The warm water sprayed on the fat cap softens the fat cap where the rub sticks to the softened warmed fat. I’ve also gotten away from using binders or spritzing during the cook… Something you might want to consider is taking your beef ribs to an internal temp of 210. I’ve done them both ways 190-200 internal Vs 210 internal. The 210 mark results in a rendering/yellowing of the fat located in the midsection of the rib to yellow more in color comparable to the fat cap layer on your 190-200 temped beef ribs. Have A Great Week!!!

I like Lawry seasoning salt. It excellent and salty Some time Garlic Salt

Good to see you again Bud! Awesome cook and your fire management skills are finally getting absorbed in my brain. Love the pepper and seasoned salt combo! Fantastic cook all the way around! For the record I have NO issue with “It is what it is”. LOL!!

Just came across your channel (and subscribed). Good info here. I've been doing the cold smoke method for several years on my 250 Moberg offset. I usually put my proteins on the pit before I start my fire, but not always. Having the pit temp at 200 and below before adding the proteins (not any poultry) works just as well in my experience. I would suggest spraying/rubbing the butcher paper with some liquid to make it more pliable and easier to get a tight wrap. My local Beaumont HEB rarely has the 3 bone beef ribs. Not many people ( even the meat cutters at HEB) know what 123a ribs are when I asked them to order some. Again, this video is very informative. Keep them coming when you can.