Getting back into smoking in Minneapolis

[bbqLuv]

Hello from NW Oregon

[Redwng]

Welcome from St. Cloud, FL.

[Northern lights smoke]

Welcome to the pit from another fellow Minnesnowtan!

[Flip43]

Welcome from the western suburbs. Great to have another member from MN.

[JZMack]

Welcome from the western suburbs. Great to have another member from MN.

I’m a western suburbs guy as well. In SLP now moved here from Plymouth 5 years ago. I Love Plymouth.

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway

[JZMack]

Welcome to the pit. Hope you love that MAK! After way too many pellet grills getting there, I’m loving mine. Most important MAK tip you rarely see is the fan algorithm changes at 250. So, anytime you think you want to cook at 250, cook at 245 instead. Mention me or PM me if you have any MAK questions and I’ll help you if I know or try to redirect you to some others that might. Dennis at MAK is totally awesome for any questions too.

As far as where to start, cook a fatty. Go buy a pound of sausage and smoke it. Cook it plain, stuff if with cheese and peppers, or wrap it in bacon, doesn’t matter, it’s fun. Then smoke a few chuck roasts. Buy some unbleached butcher paper, wrap when bark looks good to you (150-180 usually), cook to 205-207, then turn down MAK and hold meat over 200° for an hour. Let rest a while and enjoy some shredded beef. After you’ve mastered that get some Wagyu beef tallow and use when cooking a brisket, wrapping in that butcher paper after bark is good. Follow with long rest…reading ecowper, chud bbq, or Franklin’s tips.

Finally, if you don’t have a wireless thermometer get a Fireboard to babysit your grills. The MAK is the best pellet grill I’ve had, but still needs a supervisor at times.

So I tried this out with a Arm Roast that I had in freezer from the last 1/4 cow I bought. Rather than follow your directions exactly, I cooked it to 180 and sliced it per the article that Clint posted on the site. It tasted roasty and was a bit dry. So I'm going to regroup and try it again and follow your direction this time. I do have a Crossrib Roast left that really needs to be cooked. Any thoughts on substituting that in for a Chuck Roast?

[glitchy]

I’m only confident applying that technique to chuck roasts. They have so much more fat and connective tissue that needs broken down more than other roasts I’ve cooked. Most others seem better at med rare to medium and sliced thin. I’m not familiar with the cross rib roast, I’m gonna look it up though.

[Texas Larry]

Howdy from south Texas! Looking forward to your input. Glad you’re here!

[Birddog74]

Hello from Iowa!

[BourBonQ]

Welcome from the lowcountry of SC.

You've come to the right place.

Ain't nothing to it, but to do it!

Cheers

[Soonerpop]

Welcome from north Texas. Good luck and have fun on the Pit.

[HawkerXP]

Welcome to the Pit!

[klflowers]

Welcome from TN. As you can see, these peeps will have you cooking for the neighborhood soon. Just a warning though. We will also try our best to get you to buy more cookers, more gadgets, more meat. These guys just induced me to buy my 7th cooker, and I live alone...

[Rob Johnston]

Welcome from Pittsburgh, PA!

[Sweaty Paul]

Salutations from Hays, Kansas!