Recent content by brew14me
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Homebrewers Roll-Call
Cheers to all of you. It's been awhile since I've posted anything. In my opinion there is nothing better than smoked meat and a good brew to go with it. Add good friends/family and life is great. My hat is off to all of you. We (my brother and I) have been brewing for about 10 yrs now...- brew14me
- Post #204
- Forum: Beer & Ale
-
AQuestion looking for an answer
Haven't used kits much, mostly whole grain. If you want to up the alcohol but not change flavor profile a lot try adding a syrup to the fermentation. 5 parts brown sugar to 1 part water. The coffee part we add to the boil in the form of fresh ground beans. Problem with this is the higher...- brew14me
- Post #18
- Forum: Beer & Ale
-
Smoking Christmas brisket (15lb)
As Al said, your looking at 15 to 20 hours in that temp range. Typically the wrap is done when you hit the "stall". This can happen in the 150 to 165 internal temp range. Basically you will hit a point in which the IT doesn't really change. This stall can last from a short time to up to 2 hrs...- brew14me
- Post #5
- Forum: General Discussion
-
First Time Brisket Questions
Once I hit the stall and crutch I pull my temp probe. From past experience I know I have a couple of hours left. I wrap fairly tight with an apple juice/broth mix. I leave the foil so I can open the top and use my thermo pen to check temp. If I don't crutch I leave probe in til I hit my... -
First Time Brisket Questions
After 30 or more briskets in the last 5 yrs I can tell to plan about 1 to 1.5 hrs per pound @ 225 to 250. I always trim the fat down and usually only season with salt/pepper/obion/garlic (SPOG) Occasionally I'll inject with beef broth. Kinda depends on size and quality cut. As for the crutch... -
master built newbie
Welcome aboard. The only mods I have done to my MES is added a smoke generator in place of their chip feeder. I can control the amount of smoke better especially on longer smoke times. I also line the drip tray/pans with foil for easier cleanup. Hope this helps -
Turkey Day Questions.
Welcome to the group. Not sure how much help this is but here goes. 1. I usually don't brine but almost always spatchcock poultry. Time is usually my biggest hurdle. 2. Can't help much on this one since it very rarely gets near freezing here (FL). Can tell you the cooler temps can affect cook... -
COOL WEATHER, 2 SMOKERS GOIN, WINGS & BOLOGNA
Everything looks fantastic. Like you I am enjoying this Florida weather (70 miles north of Tampa). Got a chicken in the MES, 2 pork butts on the longhorn and cheese in cold smoker. My one day off this week and working evening shift. Setting the wife and kids up for rest of the week. -
New Master built 40" electric...help please
Temp is going to vary within your smoker depending on how you load it and how much you put in it. The hottest spot is typically right above the heating element. That being said, when it comes to whether to put something under the meat or over depends on what you want to accomplish. Keep in mind... -
Questions Smoking Turkey Breast - 2nd time
I have a MES40 and I usually plan about 4-5 hours at 275 with a bone in breast. 3-4hrs with no bone. As for crispy skin I let it sit on a rack(in a pan) uncovered in the fridge overnight to partially dry the skin. I also found that cooking at the higher temp helps crisp the skin better. A... -
Score!!! Fridge for garage
Awesome. Snowball it does. Ended up with 2 in the garage(needed room for beverages) and an upright freezer on the porch. Still tight on space. (Love the buy one get one sales on meat)- brew14me
- Post #3
- Forum: General Discussion
-
Favorite Pig Sticker
This is one of my favorite "general prep knives". About 3 yrs ago when my son was 10 he got interested in knife making. This was the first one he made. For some reason this holds a very good edge. Normally the paracord isn't on it but he used it last week for scouts.- brew14me
- Post #11
- Forum: Blowing Smoke Around the Smoker.
-
Favorite Pig Sticker
- brew14me
- Album
- Comments: 0
-
IMG_20161029_204046446.jpg
- brew14me
- Media item
- Comments: 0
- Album: Favorite Pig Sticker
-
Smoked Wings--Tough Skin
Like elky327, I normally do mine at higher temp. I use indirect heat over charcoal. Like SmokinAl I throw them over direct heat for just a couple of minutes. Really crisps the skin then toss in a butter and Frank's mix.
