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    • austintxeric
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  3. austintxeric

    Mustard vs EVOO vs Worcheshire UPDATED with Q-View

    Well, I am nearly 12 hours in to my first brisket smoke!  I rubbed the brisket about 12 hours before putting it on last night at 11 PM.  It has been almost 12 hours now and sitting at IT of 176.  It was an 11 1/2 lb packer.  I trimmed a small amount of the fat off before using EVOO and my rub. ...
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    • austintxeric
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    • austintxeric
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  8. austintxeric

    Mustard vs EVOO vs Worcheshire UPDATED with Q-View

    Thanks!  Do you foil yours after reaching a certain internal temp and finish off in foil?   
  9. austintxeric

    Mustard vs EVOO vs Worcheshire UPDATED with Q-View

    Thanks Bear.  Do you use the 2nd shelf from the top or the bottom?  
  10. austintxeric

    Mustard vs EVOO vs Worcheshire UPDATED with Q-View

    Thanks for the tips Al!  I have a MES 40 so not sure if I should try it with the fat cap up or down.  Maybe I'll give it a shot with it up.  
  11. austintxeric

    Mustard vs EVOO vs Worcheshire UPDATED with Q-View

    I am planning on doing my first brisket this weekend.  I've been searching and reading online trying to get as many tips as I can before diving in.  What would the differences be in using either Mustard, EVOO, or worcheshire sauce as a base before applying my rub?  I'm planning on using a rub...
  12. austintxeric

    MES 40 w/ AMNS 6x8

    sounds like a good plan.  I had just read about needing to keep the middle row empty on smokes above 180 degrees because it may jump rows and not last as long.  How long should I expect it to smoke if I light one end with the MES going at 225?
  13. austintxeric

    MES 40 w/ AMNS 6x8

    I am excited that I have the 6x8 AMNS and Maverick ET-732 waiting for me when I get home today.  I am planning on doing my first brisket this weekend for Memorial Day.  I have planned on starting the brisket around midnight and letting it go as long as needed, hopefully being able to serve it...
  14. austintxeric

    Another Proud New Owner of MES 40 from Sam's

    Thanks for the suggestions guys.  I usually just cook them on a hot grill, so I'll put them in at 225 and cook until they hit 165.  I may actually throw them on today to 'test' the waters.  I may take some of the extras and put it with some rice and stuff in peppers to smoke tomorrow with the...
  15. austintxeric

    Another Proud New Owner of MES 40 from Sam's

    Thanks for the quick replies!  I do realize we cook to internal temps...I was just trying to get an idea if the two meats would be drastically different in timing so I could plan accordingly.  Thanks again!
  16. austintxeric

    Another Proud New Owner of MES 40 from Sam's

    Well, I picked up my first smoker, a MES 40, from Sam's yesterday!  I got it seasoned last night, so looking forward to trying my first smoke this weekend.  I'm leaning towards doing some stuffed proscuitto/swiss chicken breasts wrapped in bacon, and maybe finishing them off under the broiler to...
  17. austintxeric

    Newbie from Round Rock, TX

    I am a transplant from Oklahoma...been down here for 11 years now and love it down here.  Tons of great BBQ...I've heard great things about Mekeska's, but haven't tried it yet.  There are several awesome places in the Central Texas areas, and I have heard that most use just salt and cracked...
  18. austintxeric

    Newbie from Round Rock, TX

    I stumbled across this site a few days ago while researching smokers.  This site seems to be a wealth of knowledge.  I am a complete newb when it comes to smoking, but I look forward to learning a lot.  I am about to go pick up my MES 40 from Sam's, and I have already placed my order for the...
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