Recent content by SmokiePokie

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  1. SmokiePokie

    MES CONTROLLER

    I haven’t had trouble with mine at all, but it’s still relatively new. I got it for Christmas last year and I’ve run it a good number of times. The temp on the controller matches my thermometer nearly to the degree as well.
  2. SmokiePokie

    911 - Brisket advice needed

    I did this yesterday. I separated the flat from the point before smoking but the flat was ready to come off around 1:00 yesterday afternoon and we were eating at 6:00. Foiled and wrapped the flat in towels and put in a cooler, cubed the point and put in a tray and back in the smoker. Burnt ends...
  3. SmokiePokie

    Big Smoke Weekend

    I think we’ll all have plenty to eat!!
  4. SmokiePokie

    Big Smoke Weekend

    Burnt ends!!
  5. SmokiePokie

    Big Smoke Weekend

    2 chickens resting with the brisket. 30 more minutes to unwrap the ribs and another hour after that we’ll be eating. Will post pics of everything when it’s done!
  6. SmokiePokie

    Big Smoke Weekend

    Brisket foiled for the last 20 degrees. Ribs and chicken on. Should be way too full in about 5 hours or so!
  7. SmokiePokie

    Big Smoke Weekend

    So far so good. Got the brisket cuts on about 6:15 this morning. With their small size they’re cooking quick, already up to 140 on the flat. The MES is definitely cranking and adding a couple of small lumps of charcoal with the wood chips seems to be helping to keep the billowing white smoke...
  8. SmokiePokie

    Big Smoke Weekend

    Here’s everything rubbed and ready for wrap and rest overnight. It was a 9 pound packer, trimmed down to 1/4 inch everywhere and separated into a 2.5 lb point and 4.0 lb flat, so trimmed off about 2.5 lb, and three racks of baby backs. Will rub the birds in the morning after they brine overnight.
  9. SmokiePokie

    Big Smoke Weekend

    Age of cognizance. 11 and 12 year old daughters.
  10. SmokiePokie

    Big Smoke Weekend

    Kids are getting baptized Sunday so we have family coming in town for the occasion. I was initially just going to do a brisket. Bought a small 9 pound packer. Wife asked me to throw two whole chickens on and father in law got excited and bought three racks of baby backs. Needless to say the MES...
  11. SmokiePokie

    Attempting a big ole flat

    I’ve done about the same size flat on my MES40 a couple of times. I cooked at 235 and was done way earlier than I expected the first time. Moved the probe several times and still showed done. It worked out ok. I was able to wrap it and throw it in a cooler and it probably came out better than I...
  12. SmokiePokie

    New to these parts from Oklahoma!

    Thanks guys, the birds were great! The only question I have is the skin was a little rubbery. It browned up beautifully as you can see in the pictures but was super chewy. I was hoping for a little more crispy skin. Any suggestions on how to resolve that? I lightly rubbed it with oil and my rub...
  13. SmokiePokie

    New to these parts from Oklahoma!

    Here’s one of the birds. The other didn’t last long enough to get its picture taken!
  14. SmokiePokie

    New to these parts from Oklahoma!

    Hey all, I’ve used advice from SMF off and on since December of last year when I got my MES 40. Figured I’ve lurked long enough and it was time for me to go ahead and join up! Have to run now as I have a couple of whole chickens smoking as we speak, but I look forward to talking smoked meats...
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