Recent content by memphis212

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  1. memphis212

    Masterbuilt 40" Gen1 Academy 199.99

    Yup it is a ton better than my analog 30 mes. It needs to be dinner time :)
  2. Masterbuilt 40" Gen1 Academy 199.99

    Masterbuilt 40" Gen1 Academy 199.99

  3. 20151115_141917.jpg

    20151115_141917.jpg

    • memphis212
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    • Album: Masterbuilt 40" Gen1 Academy 199.99
  4. memphis212

    Masterbuilt 40" Gen1 Academy 199.99

    I went ahead and picked it up. Setting it all up right now about to season it. The quality between this one and my 30" non digital is a major difference. Almost like it was two different companies.
  5. memphis212

    Masterbuilt 40" Gen1 Academy 199.99

    I have to agree the more gadgets it has the more stuff can go wrong.
  6. memphis212

    Masterbuilt 40" Gen1 Academy 199.99

    Is it worth the upgrade? I'm OK with mine but without the box being insulated it has some trouble staying at temp for long. So it goes up and down a lot causing me to turn the temp higher to compensate. Also I have trouble with my amps jumping over to next row and then going out of control in it.
  7. memphis212

    Masterbuilt 40" Gen1 Academy 199.99

    I currently have one of the 30" mes from bass pro. It's the odd one with the stainless front door. I have been wanting to upgrade it to a digital mes. Is this the one I should go pick up? Especially for the price? Is there another I should get instead?
  8. memphis212

    Halfing a beef brisket

    Well after trimming the fat from this one I am left with around 10#. That should work ok for the weekend and whatever might be left will make some great chili.        Really worth buying it like that, 2.86 per lb vs 7.99 per lb
  9. Halfing a beef brisket

    Halfing a beef brisket

  10. memphis212

    Halfing a beef brisket

    Good evening all. I picked up a 14.23# brisket from my grocer today. That was the smallest they had. The others in have done have been on the 5# mark. Is it a terrible idea to trim the fat off this one and then half it so I can have 2 or would it be a huge waste of good meat?
  11. 20150723_170912.jpg

    20150723_170912.jpg

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    • Album: Halfing a beef brisket
  12. Pulled sirloin roast...

    Pulled sirloin roast...

  13. memphis212

    Pulled sirloin roast...

    So I bought a 5# pork sirloin roast by accident. Was unaware that this would not pull well like a butt. Well with some careful smoking and temp control I got it to pull and make a great meal. Smoked it to 145 IT spraying with my homemade apple wine to keep it moist. At 145 I wrapped it in HDAF...
  14. 20150613_174558.jpg

    20150613_174558.jpg

    • memphis212
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    • Album: Pulled sirloin roast...
  15. memphis212

    Need a bit of time help

    I did a small test butt on this past Saturday. Took 5.5 hr for a 3.5# half butt. It came out good but I had to shred it and put if oven to render fat out. It was a particularly fatty cut. Came out very good. Had plenty of bark and was tender. Gonna try the butt for the upcoming event on Friday...
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