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  1. pm0084

    Eye of round Pastrami, mucho q-view!!

  2. pm0084

    Beef Chuck...1st try

    Thanks for the points Today...leftovers for Sammies 
  3. pm0084

    Beef Chuck...1st try

    Wow...pretty much sums it up...beefy, smokey, and moist. Took a bit longer than expected for a 3lb piece of meat..but worth it...enjoy Fresh Choice Chuckie Salt Pepper Garlic Woshie Sauce (Set overnight) Smoke Hickory with a bit of Mesquite 0930: On the smoker (MES 40) @ 240 0945: IT @ 62...
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    20160726_191414.jpg

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    20160726_191505.jpg

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    20160726_185017.jpg

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    20160726_183727.jpg

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    20160726_183641.jpg

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    20160725_222414.jpg

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  10. pm0084

    Beef Chuck...1st try

    Hit 160 IT....foiled with some Flying Dog IPA....now the march to 205
  11. pm0084

    Beef Chuck...1st try

    Well my chuckie is sitting at 140 it for the last 45 minutes...so hard not to intervene.
  12. pm0084

    Beef Chuck...1st try

    Well went on the smoker @ 930...hope for some quality Q-View to follow Keep things pretty simple; Seasoning Salt Pepper Garlic Powder Woshie Sauce ​Smoke 238 Degrees Hickory Will smoke till 165 IT then wrap in foil till 205 Plan to rest about 2 hours then pull...hope to eat @ 6pm
  13. Beef Chuck...1st try

    Beef Chuck...1st try

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  14. pm0084

    Beef Chuck...1st try

    Was at the local Walmart when this on sale choice chuckie was starring me down. I have been wanting to try one since getting my smoker, so no better time than now. Its sitting in the the fridge wrapped now...salt, pepper, and woshie sauce. Any tips before tomorrows smoke will be appreciated...
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    • Forum: Beef
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    20160725_222414.jpg

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  16. pm0084

    Pulled Pork #2

    I do place my meat on the center rack...just above the MES 40 internal temp probe.  I noticed when I did some chicken that the racks definitely can cook a bit different depending on level...something to keep in mind if using more than 1 rack. I also only opened the door for a few seconds to...
  17. pm0084

    Pulled Pork #2

    Last one took just about 2 hours per pound as well @ 240. I also spray the meat down with apple juice every hour or so for the last 4-5 hours. I do not wrap the pork either... Gotta love that well formed bark. Your right it's done when it's done...#1 mistake is to try and rush it. I plan to...
  18. pm0084

    Pulled Pork #2

    16.5 hours for perfection
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    20160618_191156.jpg

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  20. Pulled Pork #2

    Pulled Pork #2

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