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  1. mattyice

    First Prime Rib

    Nice looks great. You got me wanting some prime rib now
  2. mattyice

    smoked drunk chicken

    Thanks everyone for the input. Looking fwd to my next smoked chicken.
  3. smoked drunk chicken

    smoked drunk chicken

  4. mattyice

    smoked drunk chicken

    Hey everyone. Yesterday i smoked a drunk chicken. I used a 7lb oven roaster chicken. I rubbed it with olive oil, all-purpose seasoning and a bbq rub sitting on a can of yuengling. I smoked with apple and hickory wood chips on my masterbuilt propane smoker @300° for 2.5 hours til it hit an...
  5. 20150608_171614.jpg

    20150608_171614.jpg

  6. mattyice

    37lbs of Pulled Pork for 60 People (Qview)

    Do you always rub mustard on your butts? Does it makes a difference in taste? I've never tried it but I see a lot of people doin that so my next butt i smoke I'm gonna try it.
  7. mattyice

    smoking st. louis style ribs

    OK will do. Thanks. Here's another question. What's "sticky" mean in the forum sections?
  8. mattyice

    smoking st. louis style ribs

    I've smoked st. Louis style ribs a couple times with my MES40 @ 225F using the 3-2-1 method.  After the process the ribs are so tender when I go to cut them the bone is just sliding out of the meat.  what's going on?  Do they need to rest? am I smoking them too long?  I'm new to this forum so if...
  9. mattyice

    Comment by 'mattyice' in article 'How to Post a New Thread.'

    what's sticky mean?
  10. mattyice

    smoking a 16 pound brisket need a little advice

    It turned out pretty good.I separated the point and made burnt ends..they were fantastic. It was my daughters first birthday party yesterday and everyone loved it.
  11. mattyice

    smoking a 16 pound brisket need a little advice

    done in 10 hours
  12. 20140920_020443.jpg

    20140920_020443.jpg

  13. mattyice

    smoking a 16 pound brisket need a little advice

    After 4 hours the internal temp is 164°. Is that normal?
  14. mattyice

    Smoking a 15lb Brisket

    After 4 hours the internal temp is 164°. Is that normal? I feel like it reaching temp too quick.
  15. mattyice

    How do you do your WINGS?

    what is scarbelly style?
  16. mattyice

    smoking a 16 pound brisket need a little advice

    Thanks for the responses. I did trim the brisket. I smoked two before but they weren't nearly as big. This one is a little intimidating. I'm smoking at 225°. I'm nervous its gonna be done too soon. Its all trial n error though right? We'll see what happens.
  17. mattyice

    smoking a 16 pound brisket need a little advice

    Hi everyone I'm new to this forum and to smoking meat. I'm using a mes40 and I'm getting ready to smoke a 16 pound brisket for tomorrow around 3pm. Should I go by the norm and base my cook time at 1.5hrs per pound? if anyone has smoked a 16 pounder how long did it take and what were you using?
  18. mattyice

    Smoking a 15lb Brisket

    smokinhusker how long did it take you using the mes?
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