Hi all. I broke in the new MES 30 this weekend. I used the slaughterhouse brine recipe that I found on this site, and also used the mild Bubba Q rub. I smoked at 265 for a bit over 3 hours. It turned out moist and had great flavor. I used apple chips, but will possibly be looking into the AMNPS for the future. I appreciate everyone's input and the information on this site. I also tried to crisp the skin on my grill afterwards, but I don't think I left it on long enough, as only some of the skin got crisp. Overall I'm fairly happy with this smoke, as I was nervous about over smoking it. Anxious for my next smoke already. Have a good Sunday!
Brent
Brent
