Recent content by glouie

Found a 4-1/2 lb London Broil for like $13.00 at the supermarket earlier this week and decided try smoking it.. I marinated for 6 hours in a green sauce made from Cilantro, Lime Juice, Garlic, Spring Onions, salt and EVOO.   I kept some of the sauce to serve as a dipping sauce at the table.  ...

I'm no expert, but in general, I don't think you want to use a fatty meat for making Jerky.  The fat doesn't really render, because the temps are low, and the fat will spoil faster than the lean meat..  

This is pretty ingenious in a crazy sort of way!

Wow!!  Thanks @HEUBrewer!   Those butts and brisket look awesome!    I know space is going to be an issue,  I'll be careful to make sure there's adequate airflow around both briskets!!   I figure if I can't fit it, I'll just smoke 2 flats and 1 of the points.   and save the other point for...

@bmaddox  - I'm in VA.. I don't think it will be a problem here either.. temps can be pretty warm here in June.   its all good.. i'm just gonna give myself enough time to make it work...  I'll post pics and times when I'm done..  :) 

Because recipes assume a specific shape and amount of heat transfer surface area..  I NEVER said it would take the same length of time to cook twice the amount of meat.   But I'm questioning whether it takes twice the amount of time to cook twice the amount of meat, when the heat transfer...

KC5TPY - Sorry, I don't mean any disrespect to DaveOmak, as I'm sure he as well as many others here have alot more experience than I do with smoking meats. As a mechanical engineer, I do have some training and education in heat transfer, although, I will also admit its been a long time since...

I don't think its as simple as that..   You're assuming that the heating element doesn't cycle on and off when smoking a single brisket.   If the element stays on longer, because the thermal mass in acting as heatsink and cooling the air inside the box, doesn't that mean you're introducing more...

Anybody have any experience cooking multiple briskets at the same time in an MES 30"?   How does cooking 2 fullsize briskets (12-13 lb) at the same time affect smoke time? I making smoked brisket for my son's graduation party, and since we have a good size crowd coming, I was thinking about...

That's the same deal I got from Amazon, but a few months ago..  I'm loving it..  since I got it, I've already smoked a couple of briskets, some keilbasa and a bunch of stuffed pork loins and a bunch of chicken parts.. I highly recommend you pick up the AMNPS..  shoveling chips in the smoker tray...

sounds good, but it didnt last that long... LOL     we left it on the counter and somehow it all disappeared.   :)

Did my first overnight smoke last night...  This was a practice run, I have to make one for my son's HS graduation party in 3 weeks, so I wanted to make sure I left enough time next time.. Costco 8.5 lb Flat Brisket... Marinated in Horseradish Mustard & Stubbs Beef Rub... Smoked at 225 F...

thanks!!    it tasted great..  I was suprised how easy it was to make..  I thought cutting it and re-rolling it was going to be difficult, but it went pretty easy..  I'm going to try to add more stuffing next time.. maybe either do mushrooms, or perhaps pineapples and then make a pineapple...

Smoked Bacon Wrapped Muenster & Spinach Stuffed Pork Loin for Dinner. Smoked approx 3 hrs, to an IT of 145F.    Rested for 15 minutes..  Made some nice juicy sliders!! Smoked on my MES 30, with Hickory Chips with some Charcoal Briquette shards thrown into the chip tray.   I had to run out of...

Thanks!!  I'm happy the way they came out.. Used Stubb's Dry Rub..  might try to make my own rub next time..