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Recent content by herscht

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  1. herscht

    First Pork Loin w/Qview

    I've looked at so many great looking pics and recipes on this forum and had a pork loin that I wanted to try.  At first, I wanted to stuff the loin following the posts, but realized I am a newbie, and followed the KISS principle. I basted the pork loin with olive oil and put about five garlic...
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  6. herscht

    First Brisket with questions

    Its a little late to cut it, it is long gone.  But I did get a good oven thermometer and ran a test on the smoker.  It was pretty consistent with the digital read out.  If anything, the internal temp was slightly cooler. I did a lot of further reading and I think I may have messed up on the top...
  7. herscht

    Tips from the experience Rib smokers, please

    I did add apple juice, approx 2 - 3 oz per rack when I foiled.  I am also pretty confident of the temperature because I got a good over thermeter about a week ago and ran some tests on the smoker.
  8. herscht

    Tips from the experience Rib smokers, please

    I did my second set of ribs this past weekend. My first set were the regular cut ribs.  This past Sat I did five racks of St Louis cut ribs. They were tasty but not fall off the bone tender.  I did a 2.5-2-1 method.  I also reduced the heat to 235. I am using a MES 40 with hickory chips.  Had...
  9. herscht

    First Brisket with questions

    I got about a 9 1/2 # brisket and trimmed the fat, which probably reduced it to @ 8#.  Rubbed it and put it in an aluminum pan at 240. I had planned for a 12 hr smoke, but realized the internal temp was at 190 at 6 hours.  I repositioned the probe several times thinking I was too close to the...
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  12. herscht

    2nd use of MES 40 and 1st try with ribs

    Here are my first set of ribs in the MES 40. I used the 3-2-1 method. This was the second use of the smoker.  One thing I noticed I generated much more smoke than the first use.  I didn't fill the chip feeder quite as much and thought that may have made the difference.  Smoke was coming out...
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