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  1. geerock

    Cooking a whole wild hog

    Definitely try a brine. I've done brine and no brine and brine is the way to go especially with the leaner wild hog. But no skin? Damn, that crispy skin is a treat all by itself.
  2. geerock

    Just placed order, Smokin-It #2

    Good choice of smoker. One of the better values on the market. Don't see many complaints from Smokin' It owners. Except the waitin' for it to arrive part! Enjoy.
  3. geerock

    Today's Butt on the new Pellet w/qview

    Yeah, you yanked it pretty early for pulled. What pellet cooker you using?
  4. geerock

    Low and slow...the myth.

    FWI That was funny! : )
  5. geerock

    Low and slow...the myth.

    And good cooking to the rest of us. :biggrin:
  6. geerock

    Low and slow...the myth.

    Just wondering when 250 became hot and fast? And if you're telling me that any meat smoked over 250 renders the fat OUT of the meat thats dead solid wrong. And you are cooking the meat when you using a chamber temp of 225.......you are just taking longer to do it.
  7. geerock

    need help no smoke

    If theres anything you can count on with mes its that the twmp controller may have issues. Temp and meat probe being screwed up to the same degree is rare. :biggrin:
  8. geerock

    Boston butt 4# HELP!!!

    Its not that uncommon for the mes to be off by 30 or even 40 degrees. You are cooking lower than you think you are.
  9. geerock

    MES Digital 30" First Generation Controller Question

    Yes.
  10. geerock

    Questions on smoking a beef brisket

    Like others have said, with brisket its done at a certain temp and that temp is well done. If you try to leave brisket with red or pink center you will be undercooked and you'll have a piece of inedible rubber. You're friends wife will be happy with a properly cooked brisket. Just don't let...
  11. geerock

    Finally did my first brisket, so glad this forum exists

    Couple of things on the moisture..... the flat may dry out where the point may not. Try to monitor the IT of both parts of the brisket, especially in the mes where you have a hotter chamber on the right side. An injection of some beef broth will help and while you're smoking it put a pan under...
  12. geerock

    Boston butt, to foil or not to foil?

    I never foil....and I smoke at higher temps. Butts / shoulders have plenty of moisture and fat to keep them moist and flavorful. After years of smoking I've gone to as easy as possible. Rub it up, throw it on at 280 or so, get up to temp, then wrap to rest. If I'm feeling energetic I may...
  13. geerock

    Hi from Connecticut

    Don't feel too bad about the brisket. It can be tough to master. Brisket is all patience. Get your confidence back with pork butt. Very forgiving and you can pull or slice it, it can take a wide range of heat, and is very forgiving. Where are you in ct?
  14. geerock

    Opening a Restaurant and would like Input on Smoker

    If you plan on traditional bbq restaurant your budget says used for capacity alone. Anything new for 3k is going to probably be too small.
  15. geerock

    MES30 and too much smoke from AMPS

    Is this the same instructor that told you to smoke at between 180 and 220? Have a feeling this guy thibks he knows more than he does. As for the smoke.... its very easy to oversmoke with mesquite. You might try a 3 inch adjustable vent for exhaust as long as you're drilling away. You need to...
  16. geerock

    Best Overall Temperature To Set MES Electric Smoker Thermostat At

    First thing that comes to mind is why any instructor would recommend a 180 temp (or anything under 220) for cooking any meat.
  17. geerock

    Masterbuilt 30 Digital smoker not turning on

    I strongly suggest you take a closer look into the back of that unit.
  18. geerock

    MES 30" 2nd Gen w/cold smoker- 8lb Packer Brisket - QView

    RP Well, you're learning a lot about smoking and your smoker on this cook. The mes definitely cooks hotter on the right side. Although the point tends to cook faster than the flat, its the reason why you should put the point to the left cause you are waaay ahead. When the point passes the...
  19. geerock

    Smoking Boston Butt and stall

    Its just the stall. You want to get through a stall quicker, stop losing heat on the meat, and get to eating earlier?......... Raise the temp! No loss in taste, tenderness, or moisture smoking at 265, 275, or higher. Butts can take the heat.
  20. geerock

    MES 30" 2nd Gen w/cold smoker- 8lb Packer Brisket - QView

    Looks like a late dinner coming. You are probably going to need to get to at least 195 to 200 IT and a minimum 1 hour rest is very important, too. I'd boost that cook temp if I were you. Best of luck.
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