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Recent content by voldaddy

  1. voldaddy

    2012 MES 40 vs. Old Model MES 40

    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 done. I smoked a ham at 225 and it didn't heat like I thought it should, so I put my Maverick in, and between the temp on the control panel, built in meat...
  2. voldaddy

    First brisket on tonight w/Q-view

    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 the convenience of an electric smoker. I would love to see a nice smoke ring, but being able to use the MES along with the AMNS and put the meat in at...
  3. voldaddy

    New from PA - First QVIEW!

    Welcome aboard and that pork butt is looking good!
  4. voldaddy

    brisket tonight (final qview pic added)

    That's a great looking brisket!
  5. voldaddy

    First brisket on tonight w/Q-view

    Done! 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 and it fell apart towards the end, so I pulled it. My mouth is currently on fire from the ABT... Overall, I'm pretty pleased with the results of my...
  6. voldaddy

    First brisket on tonight w/Q-view

    ABT's with cream cheese, garlic powder, little smokey, and bacon: Toppped with bacon: AND...what's a 4th of July weekend without pulled pork??? Here's two 8 lb butts rubbed and getting ready to go into the smoker about midnight:
  7. voldaddy

    First brisket on tonight w/Q-view

    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 TBS starts then I'm throwing the ABT's in for 2 hours. I will have the final sliced pics shortly. Recap...8.5 lb flat smoked at 220, took a little...
  8. voldaddy

    First brisket on tonight w/Q-view

    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 foil, and back into the smoker. When I pulled the probe out of the meat, juices gushed out of the brisket. It took 10.5 hours to get it to 170 at 220...
  9. voldaddy

    First brisket on tonight w/Q-view

    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 gone! I'll see what juices I can salvage when I foil. This overnight cooking is the way to go! I finally called it a night about 1 AM and the smoke from...
  10. voldaddy

    First brisket on tonight w/Q-view

    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 butcher told me the truck was coming in last night and they would have some in today. So, no rub/wrap/rest overnight in the fridge. I found a new...
  11. voldaddy

    London Broil

    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 they were delicious. We made some fajitas with them. Hell, people have smoked lobster tails...beef will take the smoke well. I marinated mine in...
  12. voldaddy

    Smoked pork butt

    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 in the morning around 7 I have been about 155. It's about a 16 hour total smoke, then into the cooler for about 2 hours. All of my butts were around...
  13. voldaddy

    Pork butts again- with Q-view

    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 the AMNS...you can tell your family and friends that you slaved over a hot smoker for 16 hours, but it was, as Ron Popeil used to say, "Set it and...
  14. voldaddy

    Pork butts again- with Q-view

    All done! Clean bones: Pulled: Juices going into the freezer: Baked beans: I added the defatted juices back into the pork, as well as SFLQ sauce. Thanks for watching, time to eat.
  15. voldaddy

    Pork butts again- with Q-view

    At 3:00 the butts were 206 and 204, so I pulled and put them into the cooler with towels to rest.  Put Dutch's beans in and loaded some hickory chips in the MES to go about 2.5 hours. In total, a 16 hour smoke on the butts. Final shots coming soon.
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