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.
Nice to know it wasn't just me. It's weird, first time I've ever had chunks of pork so tough they made noise while pulling them. Still tasted good though. Just had to shred it way finer than usual.
True. My first one crapped out in a little over 6 months. First I thought it was the probes, then the display went too. The 2 I'm using now are great. No problems.
You're gonna have to try it a few ways til you figure out what you like. I do mine this way...
Trim fat cap down to 1/4"
Save fat
Brine for 24hrs:
1 Gal water
1 Cup Kosher salt
1 Cup brown sugar
3 TBSP Wild Willy's Number 1
Spray butt with Pam
Rub butt with Wild Willy's Number 1...
I think Todd's right about the water pan. I live in a humid area, and always microwave my pellets before using them. I do 2 min for a full AMNPS. If I ever try to skip this step, those are the only times I run into trouble. I smoke in my garage and was initially only opening the garage doors...
Thanks for the tips! I must have been hitting fat deposits. Both butts had big temp differences. I left them both in til the low end caught up to 205. One still had a lot of tough spots, the other (the biggest temp dif) came out great and fell apart in my hands. It ended up finishing at...
I'm smoking a couple of 10lb pork butts in my mes, and one of them has a 20 degree difference from one end to the other. Anybody else get temp swings this far apart in the same butt? Any suggestions on how long to let it go? I was gonna take it out at 205, but that means half of it will only...
I'm smoking a lot of pulled pork for a graduation party Sunday. I'm starting with 60 lbs & hope to end up with around 30-35 lbs when I'm finished. I've been searching the boards for ways to reheat pulled pork, & I think I've settled on putting it in 2 stainless pans, covered tightly with foil...
I'll have to try a second probe next time. It should have had plenty of time to recover. I waited a full hour before bumping the temp up. Not a big problem, just seems weird that it would change so drastically just from foiling.
I'm noticing a weird thing with my MES 40. Not hard to deal with, but I'm just wondering if anyone knows why this is happening. When I'm smoking meat I get the temp set & it stays nice & consistent. Then once I wrap the meat in foil, I have to turn the temp up 30 degrees just to maintain the...
I use the AMNPS every time in mine, & I'd still go with the new one. I'd always be worried that it had rough treatment in shipping, & that something else was gonna break.