Recent content by kcsandip

Hubby wanted fall off the bone ribs, and that's what he got! I did 3-1-0.5. (Small slab..the pic is half the slab) got good flavor, very tender :) not bad..will try no foil next time. Thanks all

What temp on the smoker??

With an internal digital thermometer. I'm thinking I pulled it off to soon as well....

Sliced across...but thanks ;)

So after my brisket attempt, I'm gonna be brave and try St Louis style ribs tomorrow. Rub is on, ribs in the fridge now. My dilemma. ..to foil. .or not to foil. I don't like fall off the bone ribs, but I don't want to pull so hard it takes a lot of effort. I want something in the middle...

About 210...toothpick seemed to go in easily, but maybe not easy enough?

Edible. Think i may have taken it out to soon. Foil wrapped it for 1.5 hrs, in a cooler with towels. Seemed a bit tough, a lil dry. I kept have for leftovers, reheated that with some beef broth slowly, it was better. So ??? At least it was edible. .lol

Ok..Here us my very first smoked meat..ever. taste is good. .but still a bit tough. I did the toothpick test, then rested meat for about 1.5 hrs in a cooler. Any ideas? ?

So my brisket has reached 195 IT....but The toothpick does not slide in without effort. So I recheck in 30min?? It smells amazing btw....

So we got a new MES for Christmas...preseasoned it last night. I bought a 7 lb, slightly trimmed brisket for today. I put my rub on it last night, and soaked some wood early this am. Plugged in the smoker, got it to temp..225...then put in the meat, chips and water. Darn temp dropped to 100...

My name is Sandi, from the Kansas side of the KC area. Our kids got us a MES (elite sportsman model) for Christmas. I have a lot to learn, and will prob ask a lot of questions. :)

Hi all. I'm Sandi...from The KC metro area..Ks side. We raced a MES for Christmas from our kids. I have read, and read things on this page. Decided to join :) I have a lot to learn, so please forgive me if I ask a lot of questions.

So our kids got us a MES for Christmas. I decided To do a brisket today, so yesterday I read, and read, and read. Wow....so many options! First I preseasoned it last night, and put my bag rubs on the (untrimmed) brisket ..approx 7#. This am...I soaked my wood chips, plugged in smoker...