Recent content by bigpoppa

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  1. bigpoppa

    Tossed a couple of butts in the MES 40 Qview

    I foil line mostly for a quick clean up. Since I brine most meats that I smoke I dont find it necessary to use liquid in my water pan when I smoke. Instead of pulling it out I just line and use to catch drippings from the meat. When all  is said and done I just throw the foil away and have a...
  2. bigpoppa

    Tossed a couple of butts in the MES 40 Qview

    These were a bit over 7 lbs each. I brined them in an Apple/Rosemary brine for about 3 days. They smoked for 11 hours @ 230 degrees with apple/oak blend pellets in the AMNPS. Everyone for dinner said I should change career fields and start cooking for a living....I would have to admit they were...
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    Porkin 006.jpg

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    Porkin 004.jpg

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    Porkin 003.jpg

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    Porkin 002.jpg

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    Porkin 001.jpg

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  9. bigpoppa

    Smoked a couple of briskets today

    I buy all of my brines from Sweetwater Spice Company in Austin, TX. The brines they sell are concentrate so you just add water and soak it up. Their web address is www.sweetwaterspice.com. They have some really awesome flavors...IMO!
  10. bigpoppa

    Smoked a couple of briskets today

    No the brining doesnt make it mushy at all. The stuff I use says to brine for 1 hour per pound. I exceed that most of the time and it still doesnt change the texture of the meat. I have brined all of the meats that I have smoked...pork, chicken, beef...it all does really well!
  11. bigpoppa

    Smoked a couple of briskets today

    It was really juicy and tasty.....when I pulled them to wrap I also emptied my drip pan (AKA the water pan in the MES 40) I added about 3/4 cup of drippings to the briskets before sealing the foil. As far as the smoke ring...I too enjoy a little ring myself but that is a sacrifice you make when...
  12. bigpoppa

    Smoked a couple of briskets today

    I had a couple of 10 pound briskets that I soaked for 24 hours in an Apple Chipotle brine. After I removed them from the brine I filtered the spices out of it and rubbed both briskets down. I preheated my MES 40 to 225* and started my amnps with an apple/oak blend pellet. I smoked to an IT of...
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    DSCF1457.jpg

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    DSCF1455.jpg

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  15. bigpoppa

    First Pork Loin on MES w/ QVIEW

    It was AWESOME cold for breakfast!
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