Separate names with a comma.
Well I have the 40" 2nd generation smoker and have had temp issues. The last ribs that I smoked using 3-2-1 seemed to have spots that weren't...
I have been using my MES for 3+ years now, and never seen a pronounced smoke ring on anything that I have smoked.
I guess it's a trade-off for...
Welcome aboard and that pork butt is looking good!
That's a great looking brisket!
The brisket is INCREDIBLE. It's very juicy and moist, and the rub that I used gave it a great flavor.
I was bias slicing against the grain...
ABT's with cream cheese, garlic powder, little smokey, and bacon:
Toppped with bacon:
AND...what's a 4th of July weekend without...
2:45 and it hit the magical 195 mark.
I pulled and put it in the cooler filled with towels.
I loaded some chips in the MES and as soon as the...
It took 2.5 hours to go from 165 to 170. Here's a shot of the brisket in the foil:
Spritzed thoroughly with apple juice, double wrapped in...
At 7:30 this morning I opened the MES to put the temp probe into the brisket. She's at 165 after 8 hours.
Here's a look:
My beef broth is...
I bought a 8.5 lb flat at Sam's today and it's in the smoker now. It went in about 11:30.
I went to get it yesterday, but they were sold out. The...
I have smoked several LB's and they turned out great.
I smoked to 125, foiled and rested in a cooler for an hour, sliced against the grain, and...
I have smoked 2 butts the last 2 weekends. These things are addictive!
I put mine in around 11 pm at 225 in my MES using the AMNS. When I get up...
Thanks guys. If you have never smoked a pork butt and made pulled pork, you have NO idea what you are missing. Add the convenience of the MES and...
Juices going into the freezer:
I added the defatted juices back into...