Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mbaran

    Brisket going in! Q-VIEW (Few questions too)

    It was OK. Not bad for a first try. Very tender, but a little dry. I think the issue was pulling it off of the heat at 1PM and letting it sit wrapped in foil and towels until 5:30 till everyone ate. it seemed jucier when I first pulled it. Next time I will pull it off and eat!
  2. mbaran

    Brisket going in! Q-VIEW (Few questions too)

    will it continue to cook if wrapped in foil/towels for ~3-4 hours?
  3. mbaran

    Brisket going in! Q-VIEW (Few questions too)

    Thanks guys. I had the point below the flat, so it's done, cubed, and now on the very top rack making burnt ends. The flat is soft along the edges, but a little hard to push the probe through in some spots. Check them with a thermopen and they only come up about 180*. I'm guessing the point...
  4. mbaran

    Brisket going in! Q-VIEW (Few questions too)

    Ok, got the burnt ends going, the point was done sooner than the flat, I had it on a lower rack.  The flat should be done soon, had a few spots that were not super tender yet. 
  5. mbaran

    Brisket going in! Q-VIEW (Few questions too)

    Thanks. So 13 hours in, the smoker is cruising at 220 and the meat is at 185*. I will start checking the meat at 188-190 for doneness. As for the point, how the heck to I actually make the burnt ends? 
  6. Brisket going in! Q-VIEW (Few questions too)

    Brisket going in! Q-VIEW (Few questions too)

    • mbaran
    • Album
    • Comments: 0
  7. mbaran

    Brisket going in! Q-VIEW (Few questions too)

    I've got a brisket going in right now for tomorrow. It was an 11.5# choice packer. I split the flat and point to get it to fit in my MES30. Smoking @ 225 with Pitmasters Choice in the AMNPS. Couple of questions 1. My Maverick ET-732 and my MES30 were reading almost identical (maybe 5-6 degrees...
    • mbaran
    • Thread
    • Replies: 9
    • Forum: Beef
  8. 20141126_193539.jpg

    20141126_193539.jpg

    • mbaran
    • Media item
    • Comments: 0
    • Album: Brisket going in! Q-VIEW (Few questions too)
  9. 20141126_193531.jpg

    20141126_193531.jpg

    • mbaran
    • Media item
    • Comments: 0
    • Album: Brisket going in! Q-VIEW (Few questions too)
  10. mbaran

    Smoking frozen salmon?

    I want to say it was under the heat for about 1 hour 30 and then i turned heat off and let it come down for about another 30m. They were thick fillet, so as always use a thermometer. Cut the heat when the thickest piece is 140 and let it carry over to 145. 
  11. mbaran

    Smoking frozen salmon?

    Wet brine. It was Mr T's recipe. I believe it calls for 2c of brown sugar and 1/2c (5.1oz) of salt. 1 quart of water. I accidentally used 1/4c of salt because I thought the recipe was for a different salt (diamond vs mortons). No kitchen scale either. 
  12. mbaran

    Smoking frozen salmon?

    I did a 200 degree smoke in a MES30. The outcome looked like this. No fat came through the pellicle except for the upper left piece. All of the other spots are just reflections of the light.  I accidentally screwed up my salt measurement (mortons vs Diamond) so I uses 1/2 the amount of salt...
  13. Smoking frozen salmon?

    Smoking frozen salmon?

    • mbaran
    • Album
    • Comments: 0
  14. jTbwA54.jpg

    jTbwA54.jpg

    • mbaran
    • Media item
    • Comments: 0
    • Album: Smoking frozen salmon?
  15. mbaran

    Smoking frozen salmon?

    the brine took perfectly into the frozen fish, and by morning it was totally defrosted anyway. I did screw up and use a little less salt than I should have, so I will have to try another batch soon. 
  16. mbaran

    Smoking frozen salmon?

    Thanks! That was easy. 
  17. mbaran

    Smoking frozen salmon?

    I've got about 2lb of salmon that I want to get into a brine tonight so I can pull it in the AM, let it get a pellicle and then smoke. Can I toss it in the brine tonight still partially frozen? It's in the fridge now, but I wouldn't expect it to be defrosted until tomorrow.  Thanks! Will...
    • mbaran
    • Thread
    • Replies: 13
    • Forum: Fish
  18. mbaran

    Baby Back Ribs on the MES30 with an AMNPS (Q-View)!

    So leave both in, but about 2" out? 
  19. mbaran

    Baby Back Ribs on the MES30 with an AMNPS (Q-View)!

    It was very thin at first (almost invisible) but by the end was visible. Still was very much TBS, but it was just coming at a much greater volume. By the time I opened the door after 2 hours it dumped a whole cabinet of smoke on me. I would guess that just closing up the chip tray will burn it a...
  20. Baby Back Ribs on the MES30 with an AMNPS (Q-View)!

    Baby Back Ribs on the MES30 with an AMNPS (Q-View)!

    • mbaran
    • Album
    • Comments: 0
Top Bottom
Back
Clicky