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Bon Appetit mes amis!
Howdy y'all, Its been a while! I have been a member for nearly 5 years now. I may not post much... in fact, lately not at all. I just want you all to know I still appreciate the support y'all gave me when I first joined here and got my first smoker. I still have the MES40 and its all I use...- bullitz
- Thread
- Replies: 5
- Forum: Blowing Smoke Around the Smoker.
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Shoulder Clod
Update: My neighbor decided to half the clod. This first image is of it seasoned and ready. Notice how thin it looks.... The next image is at 150 degrees (4.5 hours in). It got plump! Note: Am smoking at a higher temp (245) due to time constraints. Its wrapped now. Will post updates later... -
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Shoulder Clod
Very good question... am glad you asked that. I WANT to take it up to 200f but the videos I watched where people sliced it they only took it to 165. CAN IT be sliced at 200 or is it just going to crumble? I know the point will crumble... but what of the rest? -
Shoulder Clod
It was definitely NOT a brisket. It was labeled as a Shoulder Clod and I believe thats what it is having now seen pics of one on the internet. :) -
Shoulder Clod
I agreed to my neighbor to smoke him a brisket for his birthday party so long as he provides the beef. Yesterday he told me he bought an 18lb brisket so I went over to check it out. I had never seen an 18lb one before and was curious about the thickness of the flat. Lo and behold, its not a... -
OFF Flavor in Baby Backs
I will give it a shot, though I wouldn't describe the OFF flavor as bitter, but I am also going to do something that I read elsewhere and that is to clean out the cold smoker chimney by placing it on my BBQ at high heat to burn off the buildup. For others who come across this issue, here is... -
OFF Flavor in Baby Backs
PS: Any experts near Yucaipa CA.? I froze some of the ribs. I will deliver up to 100 miles away so you can smell/taste the off flavor if you think you can figure it out. Yeah... its that important to me. :) -
OFF Flavor in Baby Backs
That's what it tasted like... Dirty or Rancid smoke. There is no way to describe it. It wasn't "bad"... but it certainly wasn't good. On the MES40, the cold smoker attaches to the side and behaves much like the AMAZN pellet smoker. I did not put water in the tray. In fact, the water tray is... -
OFF Flavor in Baby Backs
I did 3 racks of ribs in my smoker last Wednesday. On Saturday, I did 3 more racks. The first set of ribs tasted great. I did the second batch of ribs with the same prep, same rub, same temp, same cook time, same wood (Mostly Cherry with some Hickory), but it had an OFF Flavor. The only... -
First Pork Butt ?s
I do something similar for my smoked bbq beans... but instead of adding sweetness, I add heat. Ingredients 1 Gallon of Bush's Baked Beans 1 lb. of Bacon 6 - 8 Jalapeno Peppers I large Sweet Onion The bacon is chopped/cooked/DRAINED then the peppers and onions are thrown in. Once sauteed for a... -
60 lbs of Butt in my MES40...with ROOM
Ooh Yeah!!! A full smoker is a thing of beauty for sure. Those pics are a great representation of a full smoker vs a partial full smoker. I think that going forward, I will only do 1 butt per shelf(4). I was actually quite nervous about the ordeal but as stated previously, knowing y'all... -
60 lbs of Butt in my MES40...with ROOM
There are some good points and some bad points to consider for either thermometer. The Maverick is great in that it has both High and Low alerts. I will use my mav as the measurement for the cabinet so that I know if I have a power failure or the smoker gets too hot. I would have did that this... -
60 lbs of Butt in my MES40...with ROOM
My MES40 was set to 135 on the display. Because of the temperature swings of an electric smoker, that 135 setting seemed to AVERAGE 125 in the temperature swings as measured by my Maverick thermometer. When I had the mes SET to 225, the average temp was around 205 if I recall. Do not trust the... -
First Pork Butt ?s
Cant wait to see pics. Can you also review your thoughts on the beans, please? Am just as curious about those as I am the pork. -
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First Pork Butt ?s
Since no one replied, I looked around and found that finishing sauce can be added AFTER its "pulled". Dunno if I would do that though. You can also use a finishing sauce during reheating to help from drying. -
60 lbs of Butt in my MES40...with ROOM
10 gallon-size ziplocks of smoked butt! -
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- bullitz
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