Recent content by tjdcorona
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Best Electric smoker
I agree- Ive had an MES for 10 years- it finally died and theres no replacement parts, so .....in search of a new smoker- tjdcorona
- Post #14
- Forum: Electric Smokers
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MES control panel face blew off during storm, help!
mINE WAS LIKE THAT FOR A YEAR! BUT I KNEW EACH PUSH OF THE BUTTON WAS 5 DEGREES, SO I NEVER HAD A PROBLEM. NOW IT WONT WORK AT ALL- SO ITS TIME FOR A NEW SMOKER.- tjdcorona
- Post #7
- Forum: Electric Smokers
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Low and slow or fast and hot ?
Ive been doing everything low and slow - 225. I am now experimenting with hot and fast - 265-275 for ribs and the one rack I made was so much more tender than low and slow. Now I am gonna try a tri-tip today. Actually two- making one for a friends wifes Birthday. Rub is salt pepper / garlic/... -
Hi Neighbor -- im in Corona. Im a pellet guy, out of ease of use - but i am getting back into...
Hi Neighbor -- im in Corona. Im a pellet guy, out of ease of use - but i am getting back into stick.- tjdcorona
- Profile post
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First Tri-Tip -WSM.
I agree - 190 if youre doing a brisket (I do 203) but not tri-tip. 135-140, then pull it. I smoke it at 225 for 6 hrs, then char on both sides on BBQ. -
Smoking Tri Tip
Thats what I use on mine as well --- I also add chili powder, garlic and anything else near that sounds good at the moment!- tjdcorona
- Post #14
- Forum: Grilling Beef
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Last Dights Brisket
oh ---and I find that injecting brisket makes it taste more like pot roast than Brisket --- IMHO -
Last Dights Brisket
looks like the brisket from smart and final, or wallmart? Not enough fat in it for sure. I think thats the problem more than anything. -
Ref; Chuck Roasts - Need Help
The only time ive had GREAT Chuck roast in a smoker, Ive wrapped it at 145 and pulled it out at 195. I put some beer in the wrap as some more rub. Comes out like BUTTER! -
Brisket help!!
203 IT. 225 cook for 14-16 hrs. At 150 you will have the "stall" - dont panic. Wrap TIGHTLY in foil, with some juices, beer, some of the spices you like, and put back in till it hits 203. Theres nothing else to it - only patience. Dont open it, dont look at it, dont do ANYTHING. At the end...- tjdcorona
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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Sunday - Tri-Tip, Pork belly and chicken Breasts
Do you usually leave the skin on pork bellys? Does it come without ?- tjdcorona
- Post #5
- Forum: General Discussion
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Sunday - Tri-Tip, Pork belly and chicken Breasts
I have an insulated roller bag. When I bring that in, I have people following me as if I was the pied piper!!- tjdcorona
- Post #3
- Forum: General Discussion
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Sunday - Tri-Tip, Pork belly and chicken Breasts
Today Im making it all, but the hatch chile sausages I picked up. They all have different rubs on them, but the pic looks the same. Im putting in the belly first so I can have it as a snack, and then the trip tip and chicken breasts will be on for 6 hrs. I will take the chicken off and throw it...- tjdcorona
- Thread
- chicken breast full smoker pork belly tri-tip
- Replies: 4
- Forum: General Discussion
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Smoked Pork Boston Butt (Pulled Pork) via Hot n Fast
"If you want moist meat - you dont need water in the Smoker - you need better meat!" -
Smoked Pork Boston Butt (Pulled Pork) via Hot n Fast
NOW !! Put the mailbox mod onto it! Youll love it. Fill the water pan with sand - its only a heat sink, not to add moisture. the pan is NOT there for moisture - just to help stabilize the heat.
