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  1. bigd3077

    How Did You Choose The Temperature That You Barbecue At?

    Today I had the mes30 right at 280* and I have 2 shoulders on there. Put them in at 4:30 am and not they are at 187* and 194*. Took a peak and they look great. I like it that they will be able to rest a couple hours before pulling. Mine are cruising along now at 280*.
  2. bigd3077

    Resting Meat...How long and Why we do it...

    Going to get this theory today!
  3. bigd3077

    How Did You Choose The Temperature That You Barbecue At?

    I'm still somewhat new, but I started low and slow. After the last 3 smokes I found myself getting nervous cause the meat was not done, and had my wife complaining. This is putting it in at 5am. So, I have 2 shoulders in right now and I'm trying at a little higher temp cause I want these done...
  4. bigd3077

    Birthday Prime Rib

    Looks spectacular. One of my favorites in the smoker.
  5. bigd3077

    Labor Day weekend Pulled Pork

    Looking. Good so far!
  6. bigd3077

    1st posting for brisket!!

    Looks good! Waiting for sliced pics!!
  7. bigd3077

    First butts.....scared about timing.

    You should be fine.Thumbs Up
  8. bigd3077

    Smoking Rookie!

    Welcome to the forum, lots of great info and people here!
  9. bigd3077

    Why are my chicken legs bloody?

    Drums and quarters on the bbq I always cook so long, and often still have blood. Me, I eat it. My wife does not. I'm not dead.
  10. bigd3077

    Just sayin hey from Florida

    Welcome to the site, so much info and great people here. I'm from south Florida. :welcome1:
  11. bigd3077

    Avoid Temp Swings in MES (By Bear)

    Mmmmmm. Non nom
  12. bigd3077

    JULY 5th BRISKET (Better Late Than Never)

    Looks good enough to eat!! 
  13. bigd3077

    Avoid Temp Swings in MES (By Bear)

    When mine hit 250, it was cycling perfect. Only + or - 4*
  14. bigd3077

    Mojo pork shoulder

    Thanks. I can only guess this thing would have taken 16+ hours at 225. I think I'm a believer at higher heat.
  15. bigd3077

    Mojo pork shoulder

    Thanks guys! This was one of the best pork I've done. Everyone loved it, including my wife. I didn't use any rub at all. Just onion, garlic, and mojo for 24 hours. Ended up taking 12.5 hours at 250°
  16. bigd3077

    Mojo pork shoulder

    She still stalled on me, but I waited! !
  17. 20150704_185020.jpg

    20150704_185020.jpg

    • bigd3077
    • Media item
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    • Album: Mojo pork shoulder
  18. 20150704_184632.jpg

    20150704_184632.jpg

    • bigd3077
    • Media item
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    • Album: Mojo pork shoulder
  19. 20150704_184426.jpg

    20150704_184426.jpg

    • bigd3077
    • Media item
    • Comments: 0
    • Album: Mojo pork shoulder
  20. bigd3077

    Mojo pork shoulder

    Moving along between thunderstorms. Temp holdin very well. I think the sand is helping for sure.
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