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Recent content by smokinincincy

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  1. smokinincincy

    When to pull a Turkey to avoid overcooking

    Does anyone else have any ideas about this method for crisping the skin after smoking?  I plan to do one this same way. I got minor complaints last year from the skin not getting crisp in my MES30.
  2. smokinincincy

    First try at pulled pork on MES

    Thanks for the kind words all. It turned out pretty darn good, especially for a newcomer to the smoken world. It took just under 12 hours, and I pulled it off with an IT of 203. Tossed the finished product with some of the finishing sauce, and it was delicious!! I may foil it next time just to...
  3. finished Pork2.jpg

    finished Pork2.jpg

    • smokinincincy
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    • Album: First try at pulled pork on MES
  4. finished Pork.jpg

    finished Pork.jpg

    • smokinincincy
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    • Album: First try at pulled pork on MES
  5. smokinincincy

    First try at pulled pork on MES

    It's actually a Maverick ET 73, but I have another thermometer as well for double checking.
  6. First try at pulled pork on MES

    First try at pulled pork on MES

  7. smokinincincy

    First try at pulled pork on MES

    Hi all. After several days of reading up on pulled pork on this site, decided to give it a try myself. I found a 6.5lb shoulder/butt and rubbed it down with mustard and a spice rub. Let it rest overnight, and got up at 5 am to start the MES.  By 545 am it was up to temp (225) and pork was in.I...
  8. pork3.jpg

    pork3.jpg

    • smokinincincy
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    • Album: First try at pulled pork on MES
  9. pork2.jpg

    pork2.jpg

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    • Album: First try at pulled pork on MES
  10. Pork1.jpg

    Pork1.jpg

    • smokinincincy
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    • Album: First try at pulled pork on MES
  11. smokinincincy

    First smoke in the MES 30 - Smoked Chicken

    TY oldschool
  12. First smoke in the MES 30 - Smoked Chicken

    First smoke in the MES 30 - Smoked Chicken

  13. smokinincincy

    First smoke in the MES 30 - Smoked Chicken

    Hi all. I broke in the new MES 30 this weekend. I used the slaughterhouse brine recipe that I found on this site, and also used the mild Bubba Q rub. I smoked at 265 for a bit over 3 hours. It turned out moist and had great flavor. I used apple chips, but will possibly be looking into the AMNPS...
  14. chicken1.jpg

    chicken1.jpg

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    • Album: First smoke in the MES 30 - Smoked Chicken
  15. chicken2.jpg

    chicken2.jpg

    • smokinincincy
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    • Album: First smoke in the MES 30 - Smoked Chicken
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