Recent content by downsouthsmoke

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  1. downsouthsmoke

    221 Back Ribs a little tough

    I would agree this sounds like the issue. Time guidelines like the 2-2-1 method are just that...guidelines. Nothing will ever trump your own feel with the particular piece of meat you're cooking. Some ribs might be done in four hours, some might take six. Meat is crazy. On the ribs, you're...
  2. downsouthsmoke

    Howdy from Texas

    Welcome aboard! Pulled pork is pretty hard to bomb, I'd start there. Chicken is good and easy too, really short cooks. I struggle to get the chicken skin where I want it in my Masterbuilt Electric though because of the 275 temp max. I prefer to do the chickens on my WSM to get that nice crisp...
  3. downsouthsmoke

    new MES30, going to smoke a pork butt for the first time tomorrow

    Define unremarkable. Bad flavor? Tough? Curious what you felt the shortcomings were. 1) The need for more chips is more of an eye test for me. When I note the smoke beginning to waiver or wear out, I throw some more in it. You just have to find the feel. You could also use one of the AMAZEN...
  4. downsouthsmoke

    From NWA

    Welcome ncony! Whereabouts in NWA?
  5. downsouthsmoke

    Long time reader, first time poster

    Good afternoon everyone! Been reading all of your great posts for about a year as I began this BBQ journey and felt maybe it was time to start giving back and not just consuming information. Looking forward to continuing to build my knowledge base and sharing what little knowledge I have to...
  6. downsouthsmoke

    smoked turkey breast

    That's a gorgeous bird. Same method I use, can't go wrong. Big fan of cooking the boneless vs. on the bone turkey breasts. 
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