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My full MES

post #1 of 17
Thread Starter 

started out satuday going to smoke 2 racks of ribs. for some friends who have been giving us veggies and yard eggs.

 Went to sams for 2 racks of ribs and this is what i came home with.

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54 lbs of meat and bone

 

slathered and rubbed and into the fridge.

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 ribs

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butts

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Big packer

Got the mes loaded down w/ cold meat and my temps took a nose dive .

I kept it set at 270 and it was 260 or so when i loaded it. Temp dropped to 135 before recovering. Put the meat on at 6:30 pm Ribs sprayed w/ apple juice were done at midnite. (no foil) Brisket and butts both hit a stall .around 2:30 am and butts started up at 3:30 and brisket around the same.

 

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6:30 am Sun. Morning , The brisket hit 195 and the butts were arond 190?

Pulled all the meat into foil and the ice chest and off to bed for a few hours.

 

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ribs waiting to vac seal.

 

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Ugly brisket.

 

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And 2 butts.

After everyone including my neighbors tasting everything . I think this was the best tasting smoke i have ever done. Here are some slice and dice pics.

 

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Big tray of pulled pork.

 

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Sliced flat and the point cubed and rubbed and ready to become burnt ends.

 Thanks for looking!    Bob

 

 

 

 

 

 

 

 

 

post #2 of 17

Very nice, those pics will have me full for 3 days !!!

post #3 of 17

Wow, Bob!!  You sure cooked enough for an army! Very generous of you to give that to the friends that gave you the veggies. Bet they enjoyed this treat!

post #4 of 17

WOW!!!!!!!!

post #5 of 17

Wow thats a big smoke and it all looks outstanding

post #6 of 17

Ahh sams club the land of MEAT!!! wow you went all out, looks good

post #7 of 17

That's a great feat of Smoking you did there friend....

post #8 of 17

Great smoke & Qview Bob!

 

I have a hard time shopping for meats at Sams without filling the cart too.  But then I figure if you are going to fire the smoker up, might as well fill it up!  Just like you did.

 

You said this was the best smoke you have done -- what do you think made it so good?  Did you do something different?

 

Great job!

post #9 of 17
Thread Starter 

Yes i did two things different. Lately i have been mixing wood chip types .This time i went w/ all apple.

 and i came up w/ a new (to me) binder to hold the rub and a new rub.

 There is a wiki giving directions on making both.

post #10 of 17

Looks great!  I'm surprised you had any ribs left after waiting for the rest of the stuff to finish.  It would have been rib-nap, rib-nap etc and then where's-the-ribs?-nap. 

post #11 of 17

Great Job!

 

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #12 of 17

Thats one incredible smoke! Nice pics.

post #13 of 17

Thats a LOAD of meat my friend. Heck of a good job there.

post #14 of 17
Quote:
Originally Posted by eman View Post

Yes i did two things different. Lately i have been mixing wood chip types .This time i went w/ all apple.

 and i came up w/ a new (to me) binder to hold the rub and a new rub.

 There is a wiki giving directions on making both.

All that looks awesome!  I've been using straight apple wood too, and I like it best.

 

Got a link to the wiki?

post #15 of 17

Awesome, thanks for sharing.

post #16 of 17

That's nice looking 'Q Eman. I hope you had enough for leftovers .

post #17 of 17
Thread Starter 

all you have to do to read wikis on smf is when you look at the bar at the top of the page click wikis and when you get to the wiki page click all wikis and it will show you a list of all wikis. click on emans pig rub. if you try it let me know what ya think.

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