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Recent content by maria1175

  1. maria1175

    Saturday MES Smoke! Pork Loin, Italian Sausage, & Salmon (Q-View)

    After 1.5 hours, the salmon was at 145 degrees so I took it out.  It's DELICIOUS :) I bumped up the temp from 220 to 250 to finish the sausage and pork loin.  They are both looking pretty wet, and the sausage isn't getting very red/pink from smoke.  Any suggestions? I just checked the temps...
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  3. maria1175

    Saturday MES Smoke! Pork Loin, Italian Sausage, & Salmon (Q-View)

    We haven't used our smoker (MES) in forever, so I went to Sam's Club today to buy some MEAT! Here's what's currently cookin: ________________________ Pork Loin I used Meowey's rub with a few slight modifications. 2 tablespoons salt 2 tablespoons sugar 2 tablespoons brown sugar 2...
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  6. maria1175

    Pulled Pork for 100 People!? HELP!

    That is good to know -- thank you!!!
  7. maria1175

    Pulled Pork for 100 People!? HELP!

    Thank you so much!  I will let you know :)
  8. maria1175

    Pulled Pork for 100 People!? HELP!

    We are throwing an anniversary party for my parents and somehow the RSVPs have reached 100 (don't ask!).  I have a Masterbuilt Electric Smoker, 30" version. If we can fit 4 9lb pork butts in there, that would be fantastic.  Just wondering though... as I have never smoked that quantity at...
  9. maria1175

    Smoking Rookie!

    A few more pics... Got rave reviews from our friends and my husband said he may like the pork more than the shoulder we did last month!
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  12. maria1175

    Smoking Rookie!

    Thank you!!
  13. maria1175

    Smoking Rookie!

    Thanks for the tips!! I ended up rubbing it with yellow mustard and a random spice blend, then threw it in along with a bunch of chicken drumsticks and some sweets and white potatoes (head start in the microwave). Everything was done in about 2 hours! DELICIOUS!!!
  14. Smoking Rookie!

    Smoking Rookie!

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