Recent content by wnc goater

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. wnc goater

    MES 40 Pork Butt gone wrong *UPDATE*

    Most on here will tell you "not very".  My own MES 30 is off by 30° or more.  Most recommend some type of other IT temperature.  I use a Maverick for constant monitoring of smoker temp and IT meat temperature. 
  2. wnc goater

    Trouble getting it dried out

    Thanks for the replies. I had better success drying by removing the chip feed and allowing increased air flow. 
  3. wnc goater

    Trouble getting it dried out

    I have a MEC 30 and just trying some venison jerky in it but having difficulty getting jerky to dry out. I keep the temp down below 140-150 degrees for 4-5,6 hours and it is still not dried. I end up taking it up to 175-180 in the MEC before it really looks like jerky should. I sort of think...
  4. wnc goater

    First time butt in MEC 30

    Good advice, I'll do it on Saturday and reheat. Thanks for the advice, sometimes the simplest answer is staring you right in the face! Thanks again!
  5. wnc goater

    First time butt in MEC 30

    Okay guys.  I've read threads, done the searches etc.   I'm doing a pork butt for a family gathering this Sunday at lunchtime.  I've read threads about stalling, the 40°-140°/four hour danger zone, foiling to "speed up" etc.  Having never done a butt I have a fear of it being lunchtime Sunday...
  6. wnc goater

    venison back strap

    I did a 1/3 backstrap last night. Since you mentioned seasoning next time, FWIW here's what I did. I cut two parallel slits in top, about 1/2" deep. Coat in the whole roast in olive oil and red wine vinegar. Coat with yellow mustard. Rub with kosher salt, black pepper, lemon pepper, minced...
  7. Beef tenderloin today!

    Beef tenderloin today!

  8. wnc goater

    Beef tenderloin today!

    We bought a whole beef tenderloin to cut into steaks.  But that little tail end is never thick enough.  We cut it off and decided to try it low and slow on the smoker.  I didn't have a beef specific rub and wanted to try something different from Jeff's rub which is great, but I really don't want...
  9. tenderloin5.JPG

    tenderloin5.JPG

    • wnc goater
    • Media item
    • Comments: 0
    • Album: Beef tenderloin today!
  10. tenderloin4.JPG

    tenderloin4.JPG

    • wnc goater
    • Media item
    • Comments: 0
    • Album: Beef tenderloin today!
  11. MES.JPG

    MES.JPG

    • wnc goater
    • Media item
    • Comments: 0
    • Album: Beef tenderloin today!
  12. tenderloin3.JPG

    tenderloin3.JPG

    • wnc goater
    • Media item
    • Comments: 0
    • Album: Beef tenderloin today!
  13. tenderloin2.JPG

    tenderloin2.JPG

    • wnc goater
    • Media item
    • Comments: 0
    • Album: Beef tenderloin today!
  14. tenderloin1.JPG

    tenderloin1.JPG

    • wnc goater
    • Media item
    • Comments: 0
    • Album: Beef tenderloin today!
  15. wnc goater

    Chuckies on a Saturday!

    Looks good! I want to try a chuck.
See more
Top Bottom
Back
Clicky