Recent content by lilrhodywtb

Thanks for the replies. I usually do whole packers, but couldn’t get one this time do parts it is! Sadly, I can’t cook them a day ahead. At best, I can start them late tonight, pull them whenever they are done tomorrow, then reheat ahead of dinner on the bbq.

Hi. I’m trying to estimate time (recognizing temp will ultimately decide things) to smoke my brisket for Sunday dinner. I usually smoke at 225 degrees. I’ve got 2 points, each about 4 pounds, and a flat of about 6 pounds (and about 2 inches thick). I’m planning to do burnt ends with the...

Here it is. Fell right off the bone. A quick mid-pull taste tells me it is pretty good.

Was cooking at 240 - foiled it, bumped the temp to 250 - a half hour later it still hadn't moved past 160 - so I moved the darn thing to the bbq and finished it there on indirect heat at 285. It's resting now. Next time I guess I'd better either start at midnight or cook at a higher temp. I...

Just checked my iGrill - this darn thing now has been stalled for 3 hours!! Dinner is going to be a disaster tonight.

Was following the sticky instructions - afraid if I foil it too soon I'll wind up with stringy steamed meat instead of smokey goodness.

My first one is in the smoker now. Thanks for this sticky - the tips hopefully will result in some yummy pork goodness tonight!

Started a 9 lb butt in the smoker at 5AM - following the helpful instructions in the sticky. Having done several briskets, I know about the stall - but dang this butt has been stalled at 155 for over an hour now! I am usually pretty patient, but it's killing me today. I want to get this thing...

Did my first pork tenderloins in the MES 30 this weekend. Wish I had taken pics. Rubbed them with olive oil and a mix that included: cumin, chili powder, brown sugar, oregano, thyme, curry powder, garlic powder, salt, and pepper. Let them rest in the fridge overnight, heated up the smoker to...

Thanks to a thunderstorm that lasted about 45 minutes, the smoker got cooled down a bit at the 15 hour mark - so I can't tell whether the extra meat or the surprise cool down was the issue.  In the end, 28 pounds of brisket took us 18 hours to reach 195 degrees.   This round was not as good as...

Jealous of the prices many of you are getting!! We buy straight from the meat packer up near our summer place - they get their beef straight from the local farms - and we pay $5 a pound.  The quality is outstanding - but I'd surely love to only be paying $2-3 a pound when we're buying 20+...

We've got an MES 30 smoker.  Our rookie effort with a 14 pound brisket came out so good (please don't let it be beginners luck) that the neighbours have begged us to do a party - so we're going to smoke about 28 pounds of brisket this weekend.   Give the size of our smoker, last time we split...