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  1. oldpro1946

    Pork Shoulder

    We lost our Sam's club so I joined Costco. Now, however, they have boneless pork shoulder instead of the bone-in shoulder I got from Sam's. Will that make any difference how I cook it or will the end result not be as good. Thanks.
  2. oldpro1946

    slow cooked brisket

    I want to cook a 7 pd brisket flat tomorrow but it will be below zero tomorrow in Chicago.  I thought I'd try it in the oven, sorry!  The recipe I want to use has me cooking it uncovered for 1 hour at 350 then wrapped for 3 hrs at 300.  BUT the recipe is based on a 4 pd flat not a 7 pd that I...
  3. oldpro1946

    Done with brisket!

    I've attempted my last brisket.  Made terrible brisket flats so I finally tried a packer to no success.  Smoked it, 8 pd packer, for 5 1/2 hrs at 250 to 164, wrapped and let go til 195.  Was done early so I wrapped the foiled brisket in a towel and put in oven at 100 degrees.  Had to leave it...
  4. oldpro1946

    Wrapping brisket

    I've read that a preferred wrap for a brisket is unwaxed butcher paper.  I believe the butcher paper will let the brisket breath in the smoker where the aluminum foil will not.  What do some of you use to wrap the brisket?  Thanks.
  5. oldpro1946

    Bacon candy

    Has anyone made bacon candy on their smoker.  I have only heard of this and I think you soak the bacon in maple syrup but could be wrong.  Suggestions?
  6. oldpro1946

    Extension cord help

    I recently read a thread here that talked about extension cords for the MES40.  I can't find it now, can someone help, please.  I need to try and narrow my temp swings.  I will try a heat sink next time but the extension cord might help also.
  7. oldpro1946

    Temp swings, normal?

    I'm smoking a spatchcocked chicken at 220.  My MES40 is set at 231.  I look at the temp on my Maverick go from 214 to 235 and back. At first I kept getting up and adjusting the temp setting on the control panel until I got tired.  The last hour I just let it swing back and forth.  Is that swing...
  8. oldpro1946

    Cleaning the MES40

    I am cleaning the inside of my smoker after the first cook and it sure isn't easy.  They tell you not to use detergent but what do you all use that works well and gets the grease off?  I foiled the drip pan and water pan.  Grease over most of everything else.  Very tough to get off.  Could use...
  9. oldpro1946

    SPOG recipe

    I would like to try a very simple rub, SPOG.  Can someone tell me the ratio of salt, pepper, onion powder and garlic powder?  Thank you.
  10. oldpro1946

    temp question

    I am currently seasoning my new MES40 Gen 1 smoker.  I set it for 275 per the instructions.  Also put my Maverick 732 in the body to double check the temp.. The control panel tells me the temp is 273 but the Maverick is at 261 after 2 hrs.  Is this common that the temp on the panel is so off and...
  11. oldpro1946

    Spare ribs help

    I read that Jeff has the 2-2-1 recipe for Baby Backs and also his normal recipe, just leaving them alone for 5 hrs, no wrap.  I also read his 3-2-1 recipe for St. Louis ribs.  Could I just put the St. Louis ribs on for 6 hrs at 225 and let them go without wrapping?  Thanks.
  12. oldpro1946

    Brisket help, please

    I have trouble getting the flat juicy and not dried out.  I think I may cook it too long, to about 200 degrees.  For a 5-6 pd flat to what temp would you cook it to and for, about, how long so the brisket remains juicy and not dry?  I'm a little hesitant to try a whole packer because  of how...
  13. oldpro1946

    flat vs packer

    Can you get a flat tasting as good as a packer?  Can you get the moisture in a flat that a packer will have after the smoke?  Is there anything you do differently in the cook for the flat than you'd do for a packer?  Thanks.
  14. oldpro1946

    All-night brisket

    I have a MES40 smoker and wish to smoke a brisket.  It seems that this will be an all-night smoke.  I don't want to stay up all night but I want it to have good smoke flavor.  How do you keep the smoke going, my thought is, you don't.  Any tips.  Any problem letting the MES be unattended all...
  15. oldpro1946

    MES40 temp probes

    Waiting for my new MES40.  Had a Smoke Hollow but wished to upgrade a little.  Bought a Maverick ET-732 for the Smoke Hollow because the temp gauge was way off.  How is the meat probe and temp probe on the MES40?  Should I still use the Maverick?  Do I clean the MES40 after every time I use it...
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