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  1. diesellc197

    Basic Brisket Smoke

    Help!!! I've tried smoking 3 flats (I'm guessing...it's whatever the grocery store is calling brisket). Small pieces of meet between 2-3 lbs. I have a MES that's on point with its temp. My problem is is that I've been going by temp and not time. It's taking between 9-11 hours to smoke a flat...
  2. diesellc197

    Which ribs to smoke?

    Awesome stuff guys :-) appreciate all the responses. Rockin my 1st brisket today!
  3. You always remember your 1st butt

    You always remember your 1st butt

  4. diesellc197

    You always remember your 1st butt

    Smoked.my 1st butt last night. Had some technical difficulties with regulating temp in my 30in MES, but I think we came out just fine. 15 1/2 hours at AROUND 225, cherry wood. I injected it with some apple juice, rub, honey and assorted spices. Commercial rub. Pulled it out at 200 internal...
  5. 20140208_072302.jpg

    20140208_072302.jpg

  6. diesellc197

    Which ribs to smoke?

    Ahhhh. Gotcha. That raises another question that I could probably google, but since this is a bbq forum...and we're talking about ribs...what's the difference between baby backs, spares and St. Louis style ribs? I've read about people converting spares to another kind of rib. Is this some kind...
  7. diesellc197

    Virginia Smoker

    Hey there! Pretty new to smoking (been a grill master for years), so figure I'd go up a level of difficulty :-) Wifey got me a 30" MES for xmas a year ago, but I've just now started using it heavily. I'm looking for great rubs and recipes. I recently smoke some pork jowls which came out GREAT...
  8. Virginia Smoker

    Virginia Smoker

  9. 20140121_201850.jpg

    20140121_201850.jpg

  10. diesellc197

    Which ribs to smoke?

    New to the smoking thing and have smoked 2 racks of spare ribs. Both have come out quite good (I've used the 3-2-1 method), but while I fat is important, I was wondering if there is a better cut to use for smoking that might not be as fatty? Also, any tips on smoking beef ribs? I'm also trying to
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