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Yeah, kinda think the same thing. Doing some googling reading searching now - sigh

...- last night I put a pork butt on at 10:30 to be ready for mid day today. Just checked my tappecue site and see that the pork butt got to 155* at 3:55am before it slowly limped back down to 120* when i woke up. Just fired everything back up and still plan on getting it to 165 - wrapping...

Great input!!

Just stuck a Prime Brisket in my 30MES. Butcher gave me a great deal on it because someone ordered it and didnt come pick it up. He knows I smoke quite a few - asked me to come back with my notes on if it is worth the extra $$. Wasn't a real big one - 13 lbs, trimmed down to about 11 I'd...

great write up and read. The bark on that brisket is awesome. Just picked up 12 lb packer and an 8 lb beef tenderloin for Thursday family arrival and Sunday Celebration. Might have to try and add some brown sugar to my rub. Great addition!!

With good pieces of meat i really try to keep it simple and let the meat do the talking. I'll generally just go SPOG, but sometimes I sprinkle a bit of montreal steak seasonings.

I've done Pecan but I think Hickory for that short of a smoke is about perfect.

usually right around 130. Works out well for a good mix of meat temps for all that enjoy different cooking temps. We love it blood red, but honestly after cutting it is already turning.

...looking here's my write up and pics that I use on my MES 30. This was for a 5.5 lb boneless. 3pm - start time for a 7pm serve on plate: 3pm- 215* PR with rub placed in pan on top of some cut onion (optional but fan favorite). Cold start - Probe in place 97* IT by 5:15pm Raised temps to...

hehe, in front of the truck is a 12x12 storage room with a full sized fridge. It has drinks and meat. Part of what started me down this process. Nice to not have to run everything up stairs (raised beach house)...only to bring it back down. Just started some babyback ribs down on the...

Thanks - about 2-3 blocks east of me. Just got back from golf carting around. Great waves today too, but family coming in and need to fire the grill up today. Smoker tomorrow :)

So glad to have it done!

Agreed - find a meaty part away from bones. Get 2 or 3 quick readings. Don't dwell too much - close is good :)

killed it! Got to 150ish and foiled. Added a bit of butter and had two racks - so two different sauces including one that was a locally made haberno honey - OMG. Foiled upside down as you suggested and pulled at 190-193 depending on where i poked. Had the Grill up to 350 and dropped them on...

I rarely do Babyback ribs but decided to do some for this evening. Going to try this way. Love the 3/2/1 for country spares, but truthfully never make it the entire 2 or 1 since I also poke em for an IT reading and they are usually done pretty early.

...and is doing some Ribs...my wife just bought a 5lb brisket and I thought what the heck....let's bring some smoke to a smoke party. Almost to 160* and looking great - considering cutting it in 1/2 at 175*, keeping 1/2 on the grate till 195, then wrapping, towel, grill. The other 1/2 I am...

Just awesome. Got the smoker up to 225 before I put it in. It was at 129 in 2.5 hrs. Pulled it and rented while we fixed the rest of the meal. 20 minutes later added the dripping to the au jus on the stove. Fantastic Meal but lessons learned. Next time I will pull it at 125-127 so it is a tad...

Smoking it today. Pulling from the fridge shortly. Trying to back into our 4pm eat time. Guessing 4-5 hrs to get this to 127-130*. Family likes rare to medium rare - especially for prime rib. Gives me plenty of time to put the Christmas light wrap on our tallest Palm Tree. :)

...the MES to about 250 and then put it on an upper grill - middle probe it, drop temps to 225 and sit back and smoke it for 3-5 hrs till i see 130-133* temps. Then foil, towel and cooler it while i capture the drippings, head to the kitchen and make some killer au jus. 30 minutes in the...