Recent content by matt schrauben

Dude.... I need to do this yesterday.

Any temp between 225-275 should be fine for butt. Also, I'm not sure how much good soaking in vinegar and apple juice is doing for you. How did it turn out?

I've brined a lot of things I've smoked. Briskets, pork butts, etc.. Generally brining only helps, in my opinion, whether dry or wet. For a wet brine, I just do a basic solution of equal parts salt and sugar. Final product comes out juicier. I dry brined a brisket a month or so ago with just...

I'm not sure what my MES model # is, but I got it in 2015 so it's relatively new.

Thanks. I'll have to check the chamber temp when I get home today. Also, is there a way to fix the temperature mismatch?

I smoke salmon on the regular and it turns out great! I actually have a fishing trip coming up on Lake Huron and I'm hoping to land a monster pike for smoking. My cousin smoked a pike he caught last year and it was pretty delicious.

My past few briskets haven't turned out the greatest. I can't get them up to the temperature and tenderness I want, no matter how long I seem to cook. I use a MES 40 and cook at 225 using an AMNPS.  Yesterday, I put the brisket in my smoker at 10:30pm the next morning at 8am it was about at...

Hello! I just joined this forum after reading it for some time. Here is some info about me: Name: Matt Schrauben Location: Grand Rapids, MI What do I own: Smoker - MES 40