Recent content by joeski
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Ok to eat this butt?
If it was in the cooler no bacteria would be able to grow, and cooking over 145 degrees kills everything else. Sounds like you did both so give it a try. -
Will 40 pounds of pork butt fit in an MES 30?
Four ten pound butts, or two 20 pound butt. What's the most you've been able to cram in there? Should this question be in the pork forum? -
Ok to eat this butt?
Depending on site, smell and touch...I'd give it a go. Only six hours and it was sealed. Plus USDA min cook temp is 145 and you were over that. -
Another brisket question...
I went with a simple rub and low and slow 230 for 12-14 hours pulled at 200 IT hit it with smoke for first 6 hrs even used apple juice in the water pan. -
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Another brisket question...
- joeski
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- Album: Another brisket question...
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What are you smoking today?
I thought MR stopped at 145-150 range medium is at 155-160. Depends on the thickness sometimes. Not sure about the reverse sear part.- joeski
- Post #8
- Forum: General Discussion
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Brisket and fireworks
How long was that for the flat? I have a 9# flat going on hour 13 at 225. IT is 195 right now, about to do the toothpick test. -
Made Roast Beef Saturday
Wow nice. I do the same thing with bone in turkey breast, and I love roast beef. Definitely going to do this. -
Brisket today for my 4th of July smoke
Man that pie looks good. So how long was the cook, can what IT temp did you pull it at? By the posting timeline looks like 11:30 hours at 273? Looks great though. -
Steaks on the Grill
love grilled zucchini what's the other veg on the skewer? cabbage? Steaks look juicy, I've been using my IT gauge on steaks lately really helps me get a medium rare. -
Brisket today for my 4th of July smoke
Mmmm pie! I've done smoked apples with butter brown sugar and caramel. Never thought of pie. Post a pick when that's done. -
Brisket timing issue
I find with brisket you can cook it early, and warm it up in the oven when needed. As much as I love to eat when the meat is fresh of the grill or smoker, brisket is more forgiving as far as not tasting like leftovers. In fact sometime I like the brisket better that way. And think about it...
