Well, now that I've had the MES Custom SS for a couple of months, I've probably made 10 runs of sliced jerky and sticks. That is what I originally designed this custom mod for and it works like a champ in that role. But recently I've been using it for higher heat smokes of more traditional meats in the 225* to 250* range. I'm impressed with the performance in that mode as well. The rock wool insulation and precision control of the Auber Instruments plug-&-play PID in a box makes this thing a joy to use. I'm almost shamed to say I have not fired up the WSM with charcoal since I made the MES Custom SS mod.
So far at "normal" smoking temps I've run the following:
- Ring of fresh home made Italian sausage
- Cut chicken leg quarters (with the skin seared on the Weber Summit S-670 sear burner to finish)
- Smoked burgers (again seared on the Weber Summit S-670 to finish)
Tonight's run of "regular" smoked meat will be 4 large and nearly 2 finger thick pork chops in the MES Custom SS at 250* right now. Did not take any photos of the prep, but I will post the results. The recipe I used was from Malcom Reed and his "How to Do BBQ Right" website (there is also a Youtube video). The rub is my own, but other than that its straight from his recipe & video. I only made 1/2 the brine recipe and used a gallon zip lock bag instead of the 2.5 gallon he uses. It's an easy recipe.
Put the chops in a zip lock bag or other container to hold chops and brine. He recommended putting the zip lock in a bowl to contain any leaks. Good thing I did as one of the bones in the chops poked a small hole in my bag. Pour the cooled brine over the chops, burp as much air out of the bag as possible and move the chops around to make sure all the meat is in contact with brine. Refrigerate for 2 hours.
Fired up the MES Custom SS at 250* about a half hour before taking the chops out of the brine. I ran hickory pellets in my pellet tray as these chops should only take about 1:15 to 1:30 to fully smoke & cook (not going to absorb a ton of smoke in that time).
Pulled the chops from the brine and let them drain on a rack in a sheet pan. Hit them all over with a decent amount of the same pork rub I used in the brine, and then with a light application of Montreal Steak Seasoning. Then into the pre-heated smoker over an empty foil pan as a drip pan to smoke. I'll check and turn them in about an hour, but I plan on smoking them to the recommended 140* internal temp before pulling and letting them coast the last 5* to a final temp of 145*.
Here is Malcom's video of this process. I'll post photos of my results when there are done.
So far at "normal" smoking temps I've run the following:
- Ring of fresh home made Italian sausage
- Cut chicken leg quarters (with the skin seared on the Weber Summit S-670 sear burner to finish)
- Smoked burgers (again seared on the Weber Summit S-670 to finish)
Tonight's run of "regular" smoked meat will be 4 large and nearly 2 finger thick pork chops in the MES Custom SS at 250* right now. Did not take any photos of the prep, but I will post the results. The recipe I used was from Malcom Reed and his "How to Do BBQ Right" website (there is also a Youtube video). The rub is my own, but other than that its straight from his recipe & video. I only made 1/2 the brine recipe and used a gallon zip lock bag instead of the 2.5 gallon he uses. It's an easy recipe.
- 4 thick cut pork chops (like 2 finger's worth of thick!)
- 32 ounces of Apple Brine
- BBQ rub
- Montreal Steak Seasoning
- 32 oz of apple juice or apple cider (I used 100% juice)
- 1/2 cup of light brown sugar (packed)
- 1/4 cup of Kosher Salt
- 1/4 cup of BBQ rub
Put the chops in a zip lock bag or other container to hold chops and brine. He recommended putting the zip lock in a bowl to contain any leaks. Good thing I did as one of the bones in the chops poked a small hole in my bag. Pour the cooled brine over the chops, burp as much air out of the bag as possible and move the chops around to make sure all the meat is in contact with brine. Refrigerate for 2 hours.
Fired up the MES Custom SS at 250* about a half hour before taking the chops out of the brine. I ran hickory pellets in my pellet tray as these chops should only take about 1:15 to 1:30 to fully smoke & cook (not going to absorb a ton of smoke in that time).
Pulled the chops from the brine and let them drain on a rack in a sheet pan. Hit them all over with a decent amount of the same pork rub I used in the brine, and then with a light application of Montreal Steak Seasoning. Then into the pre-heated smoker over an empty foil pan as a drip pan to smoke. I'll check and turn them in about an hour, but I plan on smoking them to the recommended 140* internal temp before pulling and letting them coast the last 5* to a final temp of 145*.
Here is Malcom's video of this process. I'll post photos of my results when there are done.
