Recent content by jacobss914

So I changed a few things, normally I run my Brisket up to 200 degrees.  This one I held at 185, but I smoked it for 8 hours in my MES, keep it in there for another 8 hours, and then pulled it from the MES.  I transferred it to a foil pan, and place foil over the top.  I placed it in my oven and...

Well ask and you shall find, not cheap, but one of these will do the trick.http://www.auberins.com/index.php?main_page=index&cPath=14&zenid=4ebf2f6e4724a8dfcfac076611a5c5b8

Only way I can see doing this is with a PID and custom code.  Is there one on the open market that is plug and play, not that I know of.  But there are several on this board that have done PID controls on the MES. MES Mod Thread...

Great Looking Ribs.

Here's the finished q-view

So I had the best pulled pork I have made yet.  and wanted to document what I did to get it there. Friday, I brined it. Playmate cooler, water, 4 oz. of molasses, and 4 oz. of sea salt.  I then shoved it into the cooler and let it sit for 24hrs, with ice on top in a zip lock baggie.  Changed...

What about smoking flour for a Roux?  Most of the good gumbos have a great smoky flavor.  So I am thinking of smoking everything then combining it in a traditional manner.  So I would smoke my chicken, my shrimp, my sausage and flour.  And then add it all back in once I have it all prepped.

I clean the racks, cover the tray and pan in foil.  Also for something big and just looks bad, I will wipe it down while the smoker is semi hot, 120-140 degrees, fat still moves at that point.  I just use a damp cloth and fast hands.  Other than that I look at it as a work in  progress, its like...

I agree with eman, prep first then cook, better yet get a prep person and a dishwasher, that way you only have to do the cooking.  Nice looking Jambalaya, I need to try that, and quite hoping for some of my Cajun friends to cook it up.  Seems they eat more of my Q, than I eat of their wonders...

Wow nice way to jump in and get your feet wet.  No solution for the addiction except to smoke more.  LOL, driving in this morning, I noticed my hands still smell of the pork butt and bark that I pulled last night.  After a weekend full of smoking I think my hands now are smoked also.  But how a...

Empty as I just pulled these 4 pop butt chickens, well 4 coke butt, with whiskey added in to make them drunkards. But a Pork butt is going back in shortly.

Build a charcoal chimney out of an old can, drop a few lumps in their once you get it fired off, and it is going good. Put it in your smoker. I have had great luck doing this when I want a ring, like on a pork butt.  Chicken, turkey, and brisket I don't worry about it.  But on my pork, I am like...

You got skills?  I have a 20 ton press, seems to me a plate, the fits inside a cylinder with a hole would do the trick, and then let the press do its thing.  I crush oil filters this way, don't think you want to use it to press apples.  Juice and 5w30 does not go together. Or Mother Earth lets...

Here is a good way to know if your freezer ever went above 32 degrees.  Put a small container in there of water.  Let it freeze solid, and then place a penny on top of the ice, and put it back in there.  In times like these get the penny out and check if it is somewhere below the surface plane...

1800 and lemonade, simple and ultra good combo.  A double shot with a high concentrate of lemonade is really fine combo. Or Swamp Juice, but thats just me, I have a transplant for N.O. that fixes the swamp juice, never asked what was in it, except I know 4 of the bottles are 150 proof and...