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  1. tallbm

    Probe placement and calibration? (MES30 + Auber)

    Hi there and welcome! 1. I think your probes are reading right and are fine. The difference across the rack you are seeing is due to the airflow and movement within the smoker. The way the element is made, it will produce heat more towards one side of the smoker than the other. Additionally...
  2. tallbm

    Brisket question

    I'm late to the game. Brisket flats can and will dry out and often have a thin end. When doing a whole packer brisket I remove the thin portion of the flat by making a "U" shape cut where what is left of the flat is about uniform in thickness across the rest of the flat meat left behind. If...
  3. tallbm

    Fresh Ham for curing

    Sorry for the delay in response. I've been away from the computer for a few days. If injected liberally all around and along the bone then curing for 7 days should have it cured through. You can go many many more days than that and get deeper richer flavor, with the cure it wont' go bad and...
  4. tallbm

    Gonna try a fast cook of pork shoulder...

    Yeah basically lay the pork butt on a cutting board, fat side down. Cut like you are going to cut it in half but when you hit the bone basically stop and only have it cut to where you can easily kind of butterfly it out a bit. Season all up in there and when you smoke it make sure and pull it...
  5. tallbm

    Final internal temp question

    Hi there and welcome! If you want pulled pork I'd put it in the oven. If you want smoked pork chops or steaks I'd cut it and eat it. Depends on what you want in the end.
  6. tallbm

    Gonna try a fast cook of pork shoulder...

    Oh yeah you are definitely on the journey now. Many of us have been on that path before, so enjoy the tinkering!!! :D With your next pork butt attempt at 300F, a good approach to consider as a baseline. Would be to season up, do your time estimate guesstimating the time per pound at 300F...
  7. tallbm

    Gonna try a fast cook of pork shoulder...

    Congrats on the success!!! It's likely you only improve each one you do, provided you don't introduce too many variables :D Each smoke can teach us lots of things and this one seems to back that up :D
  8. tallbm

    Gonna try a fast cook of pork shoulder...

    Just making sure it is not lost that an unwrapped pork butt the entire cook will take longer than a pork butt that gets wrapped at some point. Also, wrapping earlier vs later also affects the time of when a wrapped pork butt will finish. Be sure to not wrap too early or you get pork roast...
  9. tallbm

    Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger

    Just checked again and it's finally showing up for me. I see the TX, LA, and OK specification. I'm thinking they failed to have it in the system when I initially looked and quickly fixed it. I swear I looked and did a page search on "pork" specifically to find it. Just now it was there :D...
  10. tallbm

    Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger

    Hmmmm weekly print ad for Kroger at 75248 shows $0.97/lb pork shoulder/butt but I can't find it it in the clippy area to see details if its TX, OK, LA only. Very odd, might be a bug with their weekly ad so keep an eye out for it.
  11. tallbm

    Beef Tongue

    Wow nice an unlimited supply! I'm used to having them split but still like a butterfly cut but skin still on. Seasoned heavily and then cooked for tacos. When done, the meat peals right out of the skin and stays amazingly juicy with the skin on. Looking forward to seeing everything you make...
  12. tallbm

    PID mod on other smokers? larger option?

    Hi there and welcome! I think the MES40 (40 inch digital version) rewired and using a PID controller may be your best bet. If you remove the light and fasten some angled aluminum up top on the left and right side of the MES to make holders, you can then use untreated 1 inch oak dowel rods to...
  13. tallbm

    Gonna try a fast cook of pork shoulder...

    Option B sounds like the best bet with your numbers. A 4-5 hour rest is done no problem. You can then hold in the oven at it's lowest setting for hours 6-8 or 7-8. Plus you get to sleep through most of it and have alarms wake you up if need be. So you get it going well and then wake up with...
  14. tallbm

    Gonna try a fast cook of pork shoulder...

    I agree with @bigfurmn. If in doubt start earlier. It's super easy to hold a pork butt or brisket and keep it warm until eating time than it is to try and make the meat finish faster. As @Fueling Around mentions, you can just hold the pork but in the oven if it finishes way early OR you can...
  15. tallbm

    Gonna try a fast cook of pork shoulder...

    I do my pork butts at 275F and unwrapped the whole time and they go about 1hr 5min per pound. I also do a "butterfly" cut where I lay them fat side DOWN and then cut like I was cutting in half until I hit the bone. Then I can get more seasoning in there and when I put them on the smoker I kind...
  16. tallbm

    Lumberjack Pellets

    Hi there and welcome! I'm curious if some water or moisture got into the bag somehow. Never seen this or heard of it in any brand. Well I have heard of dust but not clumps and rarely heard of any issues with Lumberjack. Are you running a pellet smoker? If you are running an A-Maze-N Pellet...
  17. tallbm

    What are the best wood for salmon smoking?

    What you have here looks to be Salmon Lox. Not getting into the history and the various possibilities on different approaches and styles, a good general safe practice is to make the cured cold smoked version using Cure#1. Once it is cured using salt, sugar, and cure #1 then it will be safe to...
  18. tallbm

    Lactose intolerant?

    Hi there and welcome! It depends on how intolerant he is. I'm pretty lactose intolerant and I can get away with using Non Fat Dry Milk (NDFM) at the recommended ratio which I have down as 4.5gm of NDFM per pound of sausage. Now to answer your question, the other option is to get some Soy...
  19. tallbm

    What are the best wood for salmon smoking?

    Hi there and welcome! I do Alder. Light and refreshing wood flavor which goes well with fish.
  20. tallbm

    LEM Set Screw for 5lb Stuffer

    Amazon may likely be your best bet on anything metric. I always go to Home Depot and use the screw matching setup they have on the fastener aisle. It identifies metric screws. Then I have to buy online at amazon because Home Depot (here) carries no metric bolts or nuts.
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