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  1. homebrew & bbq

    I Smoked Today, But...

    To tell you the truth, out of a day-long smoke with the MES full all day I only had one pork chop and about 3 ABTs, but they were tasty. The three racks of ribs were thank you gifts for the guys that cleared the snow out of our church parking lot all winter (and it was a VERY snowy winter...
  2. homebrew & bbq

    Can there be too much smoke in a MES

    Like HeapOmeat said, make sure that top vent is fully open. You want the smoke passing over the meat and then getting out of there. What's the smoke look like? Is it white and billowy or thin and blue-ish? If I remember right, the MES manual says to put in a cup of wood chips at a time. IMHO...
  3. homebrew & bbq

    I Smoked Today, But...

    Here are some additional engines that were just running without anything hooked up to them. And from what I was told, this tractor is THE cream of this exhibition. According to a couple of the other exhibitors, a similar tractor recently sold for $100,000+.
  4. homebrew & bbq

    I Smoked Today, But...

    Today I smoked 3 racks of ribs, 10 pork chops, 25 or 30 jalapenos converted into ABTs and 4 pounds of breakfast sausage wrapped in bacon and rolled in brown sugar, but you've all seen pictures of those things before, so I thought I'd show you what was happening practically in my front yard...
  5. homebrew & bbq

    "First" brisket

    Glad to hear the butts were a success! Way to go!!
  6. homebrew & bbq

    "First" brisket

    I pulled it out of the smoker at 188° internal temp.
  7. homebrew & bbq

    "First" brisket

    The brisket's done, and it turned out GREAT!! It took about 8 1/2 hours with smoker temps running 225° to 240°. I used a mix of hickory and cherry for the smoke. The brown sugar with the onion soup mix turned it into sort of a glaze on the outside of the brisket. The inside was juicy and...
  8. homebrew & bbq

    Knife Set - Recommendations?

    I just bought some new knives, but after doing some research I decided not to buy a set. I ended up getting Dexter-Russell knives. They seemed to fit my hand well as well as feeling comfortable for my wife. I bought an 8-inch Chef's Knife
  9. homebrew & bbq

    "First" brisket

    I just tried to leave a 1/4 inch or so, but sometimes I didn't cut where I should have. The point still has plenty of fat marbled through it so I put it on the shelf above the flat. I figured that would let the fat that is rendering out of the point drip down and baste the flat. I'll see how...
  10. homebrew & bbq

    "First" brisket

    Here's a pic from 3 hours into the smoke. The smoker is at 240°. The thickest part of both the point and the flat are at 161°. I'm planning on taking them both to about 185°. The plan is to slice the flat and use the point to make some burnt ends. I've got the pan in the smoker to catch...
  11. homebrew & bbq

    "First" brisket

    Well, technically this isn't my first brisket. but I haven't done one in two years. The last one was shortly after I started smoking meat and I hadn't met any of you folks. That brisket came out chewy and dry. Here's the brisket. (Sorry, I forgot to look at how much it weighed.) I trimmed...
  12. homebrew & bbq

    Foil Pan?

    I set butts in an aluminum pan when I'm smoking them. After the juice starts accumulating, I use a squeeze bulb baster to draw the juice out of the pan. When it's time to foil the butt I just cover the pan. The collected juices go into the fridge. By the time the butt comes up to temp and then...
  13. homebrew & bbq

    Give Me Your Fatties!!! Please!

    Quite a few of the fatties I do are Farmland breakfast sausage, just unwrapped and thrown in next to whatever else is in the smoker. I do a couple of them almost every smoke and about half of them end up being used later for sausage gravy to ladle over some biscuits.
  14. homebrew & bbq

    Injection ingredients?

    I would suggest taking whatever you're gonna spritz with and mix in some of your rub. That way those flavors will be deep into the meat. That's playing it "safe" to make sure that the flavors you're already using don't fight with the flavors in the injection. Once you see how you like...
  15. homebrew & bbq

    New Member/New Masterbuilt

    I've been using a MES for a little over a year. For the most part I'm pretty happy with it. It does seem to have some problems with temperature recovery when I load meat in or if the door is open for a couple of minutes so I can spritz a bunch of meat. There is a mod for adding an additional...
  16. homebrew & bbq

    Pigs and the Earthquake

    I wonder how this is going to affect pork prices. uction.html
  17. homebrew & bbq

    My first ABTs

    Well, now you've done it. Now that you've done you're first ABTs your life will never be the same. Every smoke you'll be looking at how many ABTs you can squeeze in around the other stuff. You will find that there is no such thing as making "enough" ABTs. Welcome to the club!!
  18. homebrew & bbq

    Typical weight loss?

    Are the folks you're serving only going to have one sandwich? I can see that happening in some settings if they're going back to their own offices or desks. Usually when I've fed a group, they are free to come back and get another sandwich and many do so the 3 people per pound takes that into...
  19. homebrew & bbq

    Typical weight loss?

    The yield you got seems a little on the light side. I usually figure 40%-50% of the raw weight for butts, but it all depends on the particular butt and how much fat and bone is in it. As far as how many folks it will serve, I'm getting ready for 100 people at a wedding anniversary celebration...
  20. homebrew & bbq

    Butts, Bacon and Balls

    Here's the recipe I used for the salmon balls. It's from HawgHeaven and he's says "Howdy" and "Enjoy the recipe."