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I'm smoking my first brisket in the morning. I bought a 12lb brisket and I trimmed 5lbs of fat off. Is this normal? I left a thin layer of fat, but I cut more off than I thought I would. Are some briskets fatter than others?
Thanks
I thought I read one time that you can dry it out even a low temps and an IT of 152 if you go to long.
I was extremely happy with the way it turned out, but was just curious if it would have been better if the duration was shorter. Yes it was cured.
Thanks
I've only smoked two batches of sausage (venison in my mes 30). The first batch eventually ended up in the trash due to several reasons. The second batch was/is pretty darn good, but it took me 17 hours to get the IT temp to 152 on the last sausage. I was in and out all day, so I didn't...
I've been using Todd's Pellets in my MES 30 / AMNPS, and they have worked absolutely perfect. Under most situations I would not consider using another brand of pellets as I don't want to mess up a good thing. But with that said my neighbor is moving and he is trying to sell about 80-100 pounds...
I'm new to smoking and have only smoked one small batch of sausage and two chickens. Sausage was actually the first thing I smoked...not the best idea for your first smoke. I'm using a MES 30 and we are still getting to know each other. I had strange heat fluctuations during my first smoke...
I'm about to buy a AMAZEN 5x8 in hopes of getting better smoke at low temperatures. My MES 30 doesn't like to produce much smoke below 175 or so. I'm not sure if I should by the saw dust or pellets when ordering the AMAZEN. What are the benefits of each? Are the designed for specific...
I found this at academy sports. I'm about 100% positive this is Cure #1, but wanted someone to verify. If I remember correctly cure # 2 has the nitrites in addition to nitrates.
Ingredients:
Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as Processing Aids and FD&C Red...
I have taken a couple nice size bucks this year and will probably take a doe or two before the season is over. Since we are having a good season I would like to smoke some of the meat instead grinding it and cutting it all in steaks.
I have a buck in the cooler right now from this weekend...
Thanks for the info. I've heard of people spatchcocking poultry, but I have never tried it. Probably don't have the time to try today, but I guess I need to try it in the near future.
I'm going to smoke two ~ 6 pound chickens today in my MES 30 using a ET-732. Typically a chicken takes 30 - 40 minutes a pound to reach 165, but I have only smoked 1 at a time. Is smoking two 6 pound chickens like smoking one 12 pound chicken from a time perspective? Ie...one 6 # would take...
Sorry if you think I'm over posting. I wasn't really looking for suggestions, but really trying to see if this was typical among MES smokers . The other one was more geared toward trying to figure out what was going on between the MES and MAV. Which I figured out is all the MES. Maybe I...
According to the website the AMNPS can smoke for 11 hours on 15 ounces of pellets. Lets say you only want smoke for 2 hours. Do you have to fill the AMNPS up with nearly a pound of pellets every time you use it? Or can it be used with a smaller amount?
thanks