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  1. maria1175

    Saturday MES Smoke! Pork Loin, Italian Sausage, & Salmon (Q-View)

    After 1.5 hours, the salmon was at 145 degrees so I took it out.  It's DELICIOUS :) I bumped up the temp from 220 to 250 to finish the sausage and pork loin.  They are both looking pretty wet, and the sausage isn't getting very red/pink from smoke.  Any suggestions? I just checked the temps...
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  3. maria1175

    Saturday MES Smoke! Pork Loin, Italian Sausage, & Salmon (Q-View)

    We haven't used our smoker (MES) in forever, so I went to Sam's Club today to buy some MEAT! Here's what's currently cookin: ________________________ Pork Loin I used Meowey's rub with a few slight modifications. 2 tablespoons salt 2 tablespoons sugar 2 tablespoons brown sugar 2...
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  6. maria1175

    Pulled Pork for 100 People!? HELP!

    That is good to know -- thank you!!!
  7. maria1175

    Pulled Pork for 100 People!? HELP!

    Thank you so much!  I will let you know :)
  8. maria1175

    Pulled Pork for 100 People!? HELP!

    We are throwing an anniversary party for my parents and somehow the RSVPs have reached 100 (don't ask!).  I have a Masterbuilt Electric Smoker, 30" version. If we can fit 4 9lb pork butts in there, that would be fantastic.  Just wondering though... as I have never smoked that quantity at...
  9. maria1175

    Smoking Rookie!

    A few more pics... Got rave reviews from our friends and my husband said he may like the pork more than the shoulder we did last month!
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  12. maria1175

    Smoking Rookie!

    Thank you!!
  13. maria1175

    Smoking Rookie!

    Thanks for the tips!! I ended up rubbing it with yellow mustard and a random spice blend, then threw it in along with a bunch of chicken drumsticks and some sweets and white potatoes (head start in the microwave). Everything was done in about 2 hours! DELICIOUS!!!
  14. Smoking Rookie!

    Smoking Rookie!

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  17. maria1175

    What should I do with a HUGE Boneless Center Cut Pork Loin (just shy of 12 lbs)

    Thanks Gary! Didn't see this in time and that thing is already cooked!! Turned out awesome... Rubbed it with mustard and a random spice mix, smoked at 250 for two hours and it was already at 150! Got it out as fast as I could. Still tastes amazing and is pretty juicy considering that I over...
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