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Recent content by bjustice22
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I have some pheasant and duck in Pop's brine that is due to come out and into the smoker tomorrow. I have more duck I want to cure/brine.
Can I use the same curing brine liquid for my next batch?
Thanks in advance for any and all help.
No, other than use my AMNPS which shouldn't make any difference at all.
What if I bump up the temp? I've cooked them at 225* every time with varied results.
The flavor has been great just no delicious bark. I am making pulled pork for a group of 50+ for a graduation party so I think I'll...
I've done a couple pork buts using Jeff's Rub but have not been able to acheive a decent bark. I don't think its the temp becuase I've been able to get good bark results using other rubs.
Do I need to increase the sugar content? Any and all suggestions would be greatly appreciated.
I feel your pain... But my goodness the return on investment sure is tasty!
http://www.smokingmeatforums.com/t/154418/queation-is-this-normal-for-pork-butt#post_1108287
Looks mighty tasty!!!!
I have been inspired to build my own for my MES30 after reading this! My ol lady hates the mess I have created with smoking stuff strewn about so I will begin building tomorrow! I just went to Home Depot and purchased the supplies.
I was using both my MES30 and Maverick ET732. At the start the maverick was holding steady at 225-230 for the cook chamber. Unfortunately the maverick meat probe shot up to 285 midway. I called customer service and said they can short out due to moisture... They suggested I use the cook chamber...
I have an 11.6lb bone in butt and had been in the smoker for 24 hours now!
I have my MES at 225* and it has been the entire time. This is my third go at pork butt but haven't had one quite this big.
I don't mind the long smoke at all, but is this a normal smoke time for a piece of meat this...
Dirt,
Yeah, I over thought the temp. I was thinking brisket cooks to a high IT maybe the Tri-tip would be similar.... Not so much!
The good news is I have plenty of rub left and will give it another go after Christmas... With my new AMNPS!
The rub was good, but I went a little too light on it. I could have used more rub on the meat and less smoke. That's the beauty of keeping a smoking log and the more details put in the better the next time (hopefully).
Scottie, let me know how it turns out!
Dert, that looks amazing! I...
Google search found the "alsing claws" mentioned above on amazon.
http://www.amazon.com/gp/product/B00FPMIANC/?tag=smokingmeatforums-20
I've been wondering about the claws or pulling pork but I think I'll give the rubber gloves a go before making another purchase.