Picked up a 3# sirloin roast @ 2.99 lb, sliced it up 1/8-1/4" thick throughout. Soaked it in a bowl of Uncle Bucks Hot and Spicy Jerky Cure for 48 hours and tossed it in the smoker tonight around 8PM EST. Since I know the MES has a hard time generating smoke at a low temp, I took an unorthodox approach to this attempt.
Fire the smoker up to 250 and let it reach temp.
Had my meat laid out on the racks in the kitchen over paper towels waiting to go.
Dumped a large handful of hickory chips in the chip dumper.
Once they got to wisping out the top of the MES, I grabbed my racks and tossed them in but held the door open for a 30 seconds or so to keep the burner going and let the heat drop a bit.
Shut the door, and reduced the to 160 and set the timer for 3 hours.
This pic was taken about 1AM EST and it shows the issue with the MES putting out high temps on the right side of the box. I rotated the meat after this pic to even it out.
Super large image available here:
http://img10.imageshack.us/img10/9043/img6312l.jpg
Fire the smoker up to 250 and let it reach temp.
Had my meat laid out on the racks in the kitchen over paper towels waiting to go.
Dumped a large handful of hickory chips in the chip dumper.
Once they got to wisping out the top of the MES, I grabbed my racks and tossed them in but held the door open for a 30 seconds or so to keep the burner going and let the heat drop a bit.
Shut the door, and reduced the to 160 and set the timer for 3 hours.
This pic was taken about 1AM EST and it shows the issue with the MES putting out high temps on the right side of the box. I rotated the meat after this pic to even it out.
Super large image available here:
http://img10.imageshack.us/img10/9043/img6312l.jpg