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  1. tromaron

    2nd Brisket - With pics this time!

    Made it to 190 at 11:30.  Cubed the point & seasoned & sauced again.  Put the burnt ends in a foil pan & back in the smoker.  Flat was still a little tough, so leaving it in another 5 degrees at least. I want to slice it and still have it tender.  Foil pan must have taken up too much space...
  2. tromaron

    2nd Brisket - With pics this time!

    Hit 165 degrees at 7:20.  This cooks way faster when you separate the two pieces (guess I should have expected that).  Put on a thin coat of Famous Dave's Rich & Sassy sauce & put it back in the smoker.  Also added some baking potatoes rolled in evo & kosher salt.  Pecan smoke & brisket is...
  3. 2011-06-06 7.27.29.jpg

    2011-06-06 7.27.29.jpg

    • tromaron
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  4. tromaron

    2nd Brisket - With pics this time!

    Just put my second attempt at brisket into the MES.  Since I wasn't entirely satisfied with my first attempt, this time I thought I'd try something different.  Got a 10lb packer & separated the point from the flat.  After trimming the fat & using a jaccard on it, marinated with State Fair...
  5. 2011-06-06 3.20.41.jpg

    2011-06-06 3.20.41.jpg

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  6. 2011-06-06 3.19.04.jpg

    2011-06-06 3.19.04.jpg

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  7. 2011-06-05 16.09.26.jpg

    2011-06-05 16.09.26.jpg

    • tromaron
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  8. 2011-06-05 16.09.26.jpg

    2011-06-05 16.09.26.jpg

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  9. 2011-06-05 16.09.26.jpg

    2011-06-05 16.09.26.jpg

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  10. 2011-06-05 15.55.30.jpg

    2011-06-05 15.55.30.jpg

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  11. 2011-06-05 15.55.30.jpg

    2011-06-05 15.55.30.jpg

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  12. tromaron

    40" MES question: Glazed ceramic or slate tile ok?

    I ran into the same problem at Home Depot.  Got a piece of slate, & it cracked in half on my first smoke.  Went with a 12x12 glazed tile after that & it's been working great.
  13. tromaron

    Spiedies Chicken Kabobs (kinda smoked)

    I use State Fair brand Chicken Marinade all the time.  Incredible stuff!  Just used it on 10lbs of bs chicken breasts last week.  Tenderized first with a Jaccard, then put it in a 2.5 gallon bag with 4 bottles of marinade.  Left it in the fridge for 4 days, just taking it out each day to stir it...
  14. tromaron

    Rib and Jerky Racks

    When I got mine a couple months ago, there were 3 in stock at my local Sam's.
  15. tromaron

    Jeff's Rub Modification

    Of course I don't want to give out specifics of Jeff's recipe.  But I thought before I try changing things, I could hear from others about tweaks they've tried.  I figured if anyone had anything too detailed, they could pm me.
  16. tromaron

    Jeff's Rub Modification

    Been using Jeff's rub for a while and I'm loving it!  But to change things up a bit, was thinking I would try it without the sugar next time on some bs chicken breasts.  Has anyone else tried it this way?  Any thoughts?  Any other tweaks to the recipe I should consider? 
  17. tromaron

    Meatloaf

    Hahaha, next time!
  18. tromaron

    Meatloaf

    Wow!  Thanks to Jeff's newsletter, I tried smoked meatloaf yesterday.  That was freaking awesome.  Best meatloaf ever.  Now I wish I would have taken some pics, but at the time I was too excited to eat it.  Threw a couple potatoes in with it & those rocked too.  Finished the potatoes in the oven...
  19. tromaron

    New MES 40 owner!!!!!!

    Here's a page from the Wiki that should point you in the right direction.  http://www.smokingmeatforums.com/wiki/guide-for-woods-used-to-smoke-food The 5 Day Basics Course is a big help too.  http://www.smoking-meat.com/smoking-basics-ecourse.html   Have fun with your MES.  I'm loving mine!
  20. tromaron

    How Many Mes Owners Here?

    So far I've just used the stock chip tray in my MES40.  I get at least 2hr of smoke out of a small handful of chips. 
Great deal on LEM Grinders!
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