Recent content by eezy2no

I want to do a loin. I did burgers awhile back and they were amazing. Good luck on the chicken, my wife would probably like that too.

just finished eating my first pork shoulder roast. It was amazing. We pulled it and made sammiches. 8lb boneless picnic roast. 10 hours at 240-250 degrees in my MES 40 with Mail box mod. Pulled it 195 IT and foiled in cooler to rest for 1hour. I tried the mustard and rub overnight that i have...

I buy all my beef from Rabbits Ranch Beef here in Louisiana. It’s all grass fed and I paid $500ish for a quarter. It all depends on the size of the cow but it’s usually close to that. I would keep shopping though because those prices seem high.

Brisket tasted amazing and was moist and tender. Maybe a little longer next time but I am very happy. Thanks for the assistance everyone, this is the reason I love this forum.

Just pulled it at 190 IT. Started checking with skewer at 185. It's double wrapped in foil and towels in a cooler resting. Forgot to get a picture but I will get some before slicing. Took 9 hours which is about 1 hour per pound at 235-240 degrees. I plan to slice and serve it in about 1.5 hours...

Thanks. We are just short of 5 hours and at IT of 171. I opened it to spray ACV on it for a second and it looks good. It was only 9.75lbs before trimming so i think it will be done early and I'll wrap it in foil and towels and put it in a cooler. How long will it stay hot in the cooler?

3 hours into my first brisket. I put it on at 5am and I'm slightly concerned because it's already at 158 degrees 3.5 hours in. I'm using an MES 40 with mailbox mod in Louisiana. I have a the water bowl in with a little ACV. I have my MES set at 275 but my thermometer that I put in there is...

Pulled it at 131 IT let rest 30 minutes while I finished the Sauce. Very happy with the flavor was a little tough but I think if I had a slicer it would have been fine. The sliced picture is a mess because everyone had started making plates when I took the picture.

This is my first smoke on a beef roast and I'm attempting a 4lb rump roast with Chef Jimmy J's Au Jus. I'm using a MES 40 with mailbox mod at 215 and plan on pulling it at 130-135 IT. I am going to slice it. I only put SPOG on it because I wasn't sure what to use. My friend raises and sells...

Thanks. I'll spatchcock it and look through the recipes.

A friend of mine gave me an 18lb turkey that she raised. I'm going to smoke it for easter but have no idea how. I just bought an MES 40 and am putting my mail box mod on today so that's what I will use. Thinking of just doing a rub but not sure temp and about how long it will take. Thanks for...

I like them still warm but they are better the next day. I skipped the ghee and just did 1/4 cup olive oil. This last batch I soaked the almonds in water for 10 minutes. Didn't really notice a difference and they never got close to burning.

I just made these tonight and they are amazing. Thanks. I made the paleo version since I'm on Whole30.

Thanks for the advice. I kept my temp at 225 and I now know that was a mistake. I will definitely try it again at a higher temp.

The smoke was great. Had one small hiccup with my amnps not burning very well but I put another 3/4" hole under it and it burned perfectly.