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Recent content by john boy 84

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  1. Rib time!

    Rib time!

  2. john boy 84

    Rib time!

    Going to try some ribs tomorrow. Could use some ideas on temp and time. Using my MBS 30. They have a dry rub on and chilling in the fridge. Thanks. I like um falling off the bone a little.
  3. IMG_0407.JPG

    IMG_0407.JPG

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    • Album: Rib time!
  4. john boy 84

    Help

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  5. Help

    Help

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    IMG_0386.JPG

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  7. john boy 84

    Help

    I've got my flat wrapped in foil and a towel in a cooler. My point is cubed soused and back in the smoker. What temp/time should I leave them? The point was extremely tender and juicy. You guys have been a life saver! I will tell all my friends and family about this forum. Will post pictures...
  8. john boy 84

    Help

    Okay guys it is 6am here after 18 hours in the smoker it looks and smells amazing. I have a internal temp of 190. At what temp should I think about wrapping it and letting it stand in a cooler? I'm in no hurry. Eating dinner at 3:00 today and yes I will post pictures. Thanks for all the help.
  9. john boy 84

    Help

    Should I drop the temp to cook overnight? I'm at 225 with an internal temp of 163.
  10. john boy 84

    Help

    I just started my first brisket. It is a 17 pound brisket and I'm doing it and my master built electric smoker house 30" I need some help with temps. I started it at 200 degrees and it has only been in for a hour. My internal temperature is reading 111. Can this be right?
  11. john boy 84

    Smoke um if ya got um

    My name is John and in kinda new to the smoking world. I am having a blast with it! I just started a 17 lbs beef brisket in my masterbuilt electric smokehouse. I am a little scared of this one! Any tips are welcome and would be great.
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