Recent content by LaLaMatt

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. L

    whole chicken in MES30

    ok foamheart, you've sold me - I'm giving it a go! Took the two overnight brined chickens out this morning, patted them dry, and they are now air-drying on racks in the fridge. I will give the fan thing a shot tomorrow before they go in the smoker. If this doesn't work out i'm gonna have 12...
  2. L

    whole chicken in MES30

    foamheart - obviously this is quite different to my previous method - but I'm happy to give it a try! A couple of quick questions - Brine & air dry - it sounds like ideally each one should be an overnight process - meaning if I'm cooking on Sunday, Friday is brine day, then Saturday is air-dry...
  3. L

    whole chicken in MES30

    Hey folks - so i did it - first, it's taken me more than a year to try a chicken on my MES - reason being i have one of those showtime rotis machines ('set it and forget it!'), that just effortlessly produces fantastic crazy juicy rotis chickens, so I've always done that. However, this smoked...
  4. L

    whole chicken in MES30

    Hey folks - got a MES30. Never tried any poultry yet, but wanted to give a whole chicken a try. Started digging around as to what to do and have read a lot of issues with the MES producing rubbery skin because it can't get over 275F and I've read you need 325F to get decent skin. Is that right...
  5. L

    advice for planning 2 butts for pulled pork

    just wanted to pass on my thanks to everyone - between the two parties I had to attend while I was cooking I was certainly stressing a bit, but it all worked out fantastically well....here's the time line: -Friday 4pm, cut the skin off, spread mustard and then covered "Salt Lick original" rub...
  6. L

    advice for planning 2 butts for pulled pork

    how long after folks hit the IT of circa 203 do you normally pull? The last couple i've made I was running late both times and had to pull them pretty quickly after they were ready and I found pulling them tough work!
  7. L

    advice for planning 2 butts for pulled pork

    ok i should have said - I'm in West Los Angeles, daytime temps are mid-60s here
  8. L

    advice for planning 2 butts for pulled pork

    Ok that might work, if I'm starting with 13-14lbs raw, i thinthink after it Cooks down and the bones are taken out it may drop to around 10lbs or maybe even below. Given I'm shooting for a cooked time around 11pm i think I'd be hard pushed to keep it all safely warm till 1pm the next day, so I...
  9. L

    advice for planning 2 butts for pulled pork

    wow - thats a really big time increase - how big were your butts (!)?
  10. L

    advice for planning 2 butts for pulled pork

    terrific - thanks guys! Sounds like I should: -allow a little more cook time - maybe an hour or so? -save the drippings for the re-heat -pull the pork that night while its warm -reheat in the oven, combine in the drippings and transfer to the crock pot (hopefully it all fits!) Really appreciate...
  11. L

    advice for planning 2 butts for pulled pork

    Folks - looking for some planning advice - or perhaps just affirmation! This Sunday I need to take around 13-14lbs (pre-cooked weight) of pulled pork to a party for 1pm. I was planning on cooking it the day before, for a couple of reasons; 1. I won't have time to get it all done by 1pm "day of"...
  12. L

    black probes

    ok, so a couple of smokes and my probes for my thermometer are mostly black. Does that have a big impact on functionality? How do I clean them without damaging them? thanks, Matt
  13. L

    mushy pulled pork

    therm is a thermpro-12 - which I boil tested and is good. It doesn't hold its connection to the receiver for more than 10 minutes, but that's another story (and Itronic's customer service have been 5-star in working with me on that). Ok, so I think next time i'm going to lather on a couple of...
  14. L

    mushy pulled pork

    thanks for the input guys. To answer a couple of questions - cooking temp was 250F - the butt was a longer/thinner cut then the picnic, so i'm not sure if that accounts for the faster cooking time. Bear, I actually used your step-by-step as my guide - albeit with a smaller butt, and I speeded up...
  15. L

    mushy pulled pork

    Folks - did my 2nd ever pulled pork yesterday, and it came out worse then my 1st! Looking for some help as to why... Here's the breakdown: 1st one: 4lb Picnic - removed skin, covered in mustard, then rub, then in fridge overnight. Put in smoker at 11am, wrapped in foil at 164F IT at 5pm, then I...
See more
Top Bottom
Back
Clicky