Recent content by jasonrmcc

Oven worked like a charm! I pulled it at 205 and it came out GREAT! Thanks for everyone’s advice!

Thanks Griz! Temperature is flying now :)

I just read a post that mentioned "lower humidity, the more evaporative cooling effect on the meat". Humidity is currently at 41%. I wonder if this is the culprit...

Hey Guys and Gals, Experience: I've been smoking for a little over a year and have done 7-8 shoulders/butts in that time, along with every other cut of meat known to man :) So not a total newbie, but lacking the experience of many of you "experts" that I rely on so often. Details: Smoker: MES...

Hi All, I'm looking for ideas for a dinner of 4-6 people. Dinner is Saturday night and only has to be transported about 10 minutes from my house and I can start smoking Friday night, so pretty much anything is possible... I'm thinking beef or pork, if that helps narrow it down. Thanks in...

Thanks for the support and kind words! The bark was phenomenal, and my first taste tester (coworker) was blown away by it. The Fiancé will be trying it tonight as well... Just an FYI- I only know what I know about smoking because of this forum! I've never smoked anything nor ever even had a...

Al said "let it ride", well I let it ride and holy "bleep", this brisket is amazing!!!! From the flat to the point, absolutely GREAT! A big thanks to this forum- you guys rock! Now for what you're waiting for...pictures!

Thanks For the advice Al. I'm letting it ride! I'm at 189 now, should I check the flat with toothpicks at 195?

The MES smoker temp reads about 10-12 degrees lower then my Smoke probe on the grate. So the MES was set at 215 for most of the smoke, and actual was 225ish. There were times where there were greater flucuations, but that was about average. So you think I should leave the probe in the flat...

So I've been smoking up a storm the last few weeks and everything has gone great! This is my first packers cut (11-12lb). I previously did a flat which came out solid. MES 30" Smoker Temp- fluctuated between 210-225 for 16 hours AMZN pellet tray for smoke Water pan, only filled at the start...

Thanks Al! Everything has gone well thus far and I've been loving the MES!

Just got the 30" MES for Christmas and did my first smoke Saturday- a brisket flat! It came out well and overall I was happy. Today I embarked on my first pork smoke- tenderloin. I started with two small 1.5ish lb loins- rinsed, trimmed the silver skin and a few "chunks" of fat and patted them...

Blade is correct, nothing to be intimated by, just take your time and monitor temps. It will at the very least be edible and I'm sure you'll enjoy the fruits of your labor. Best of luck when you do try your first one!

Thank you!

Thanks Bear!