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Recent content by tjdcorona

  1. tjdcorona

    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
  2. tjdcorona

    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.
  3. tjdcorona

    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/...
  4. tjdcorona

    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.
  5. tjdcorona

    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.
  6. tjdcorona

    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!
  7. tjdcorona

    Last Dights Brisket

    oh ---and I find that injecting brisket makes it taste more like pot roast than Brisket --- IMHO
  8. tjdcorona

    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.
  9. tjdcorona

    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!
  10. tjdcorona

    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...
  11. tjdcorona

    Sunday - Tri-Tip, Pork belly and chicken Breasts

    Do you usually leave the skin on pork bellys? Does it come without ?
  12. tjdcorona

    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!!
  13. tjdcorona

    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...
  14. tjdcorona

    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!"
  15. tjdcorona

    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.
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