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  1. saugeyejoe

    My First Brisket

    Yep, cut it with a fork, fell apart.
  2. saugeyejoe

    My First Brisket

    Once the smoke clears this is all that matters......
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  4. saugeyejoe

    My First Brisket

    Turned out pretty good, I was happy with the results.
  5. saugeyejoe

    My First Brisket

    I injected it with about 6 tablespoons, give or take a little.
  6. saugeyejoe

    brining and smoking 2 henways this weekend

    I'm a little conservative,  I like my henway on the rotisserie.
  7. saugeyejoe

    My First Brisket

    I set the MES at 225 and never looked back..........Took around 12 hours for a ~5 pounder.
  8. saugeyejoe

    Anyone use wood pellets in their MES?

    Todd, I agree with you on the MES control method.  The time based on / off method of the heater element is crude but cheap to manufacture.  A variable voltage control would be nice to have with a voltage punch to ignite the wood chips.  The variable voltage control would also increase the...
  9. saugeyejoe

    My First Brisket

    I finally got around to doing a brisket.  5 pounder from Wally World.  Cooked in the MES at 225, wrapped in foil at 160.... then to 200.  Used a mix of apple and hickory.  A "few" cheap beers got me through the 12 hour smoke. Salt, Onion powder, pepper, garlic powder and a touch of cayenne...
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  13. saugeyejoe

    Canned lunch meat

    I eat spam once a year during an annual fishing trip with my buddy at Salt Fork State Park in East central Ohio.  Fried in bacon grease, topped with grilled onions and mustard, placed on a toasted hoggie bun.  Darn good.  On a tight budget one year and bought some Treet, big mistake.  Wore out...
  14. saugeyejoe

    Guys, need a little advice.

    The bacon tastes good, just has a little hint of bitterness here and there.   Next time I will leave the vent all the way open and open the chip chute as suggested.   I think I just over smoked this batch.   There was quite a bit of smoke rolling out when I opened the door.   Thanks for your help.  
  15. saugeyejoe

    Guys, need a little advice.

    I’ve been smoking food in my Masterbuilt propane smoker since August 2010 with pretty good results.   I copied Bearcarver (many thanks) recipes for the most part but ventured on my own here and there and have been happy with the results.   I recently “upgraded” to a MES 30 and added an AMAZN...
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  19. saugeyejoe

    Roast beef with Q- view

    I can almost taste it.  Nice job.
  20. saugeyejoe

    First attempt at roast beef

    After seeing all of the pictures of roast beef I had to give it a try. My first attempt........... 3 Lbs. sirloin, seasoned with Montreal steak seasoning, garlic powder and onion powder. Two hours at 230F, internal temp at 140, used hickory chips for smoke.  I was expecting this to take 4...
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