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Smoking in CT
Glad to have another Ct guy on board. Plenty of good folks and great info here. -
smoking my frist brisket today
Very common for the fatter part (aka the point) to cook faster than the thinner part (aka the flat). Monitor the temp in the point as it will usually get done quicker although in my old mes gen 1 40 I would put the brisket so that the point was on the left side of the rack which tends to be... -
Beginner smoker in Ct.
Welcome to the forum Al from another connecticu...... connecticuter...... another guy from Ct. Glad to have you aboard. -
Traeger Lil Tex Elite, Liberty, Mo
Congrats on the new cooker and welcome to the forum. Glad to have you aboatd. -
MES 40 question
I've done an awful lot of brisket in my day and its become my favorite. As far as rub goes, I've gone to a kosher salt and butchers grind black pepper as the main ingredients. Maybe add some garlic and onion powder and a little cumin. As for smoke, a brisket can take a good amount. I'd use...- geerock
- Post #4
- Forum: Electric Smokers
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New Info on whats in Traeger Pellets
I tried several brands in my Traeger before I went to BBQ DELITE. Never looked back. Now BBQ Delite is a blend with oak as a base wood, but I've been smoking with oak for over 2 decades. What surprises me a bit is that people will blend differentvwoods for a smoke but when its blended for you...- geerock
- Post #13
- Forum: Woods for Smoking
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Questions about smoking my first pork butt
I agree that the pork tends to have plenty of moisture to hold the rub, but keep in mind that most spices tend to be oil soluble. It takes just a few Tbs. of oil and 30 seconds to apply. And for that you tend to get your rub flavor into the meat a bit better because of the solubility. -
Looking for some Brisket advice…
Don't be shy about boosting your temp with brisket. It can take it with no loss of flavor or tenderness. It will also help drive thru the stall. Also, be advised that the point is probably going to be done before the flat so monitor the IT of that. And last, be sure to add about 2 hours of... -
First time to use smoker, ribs extremely dry.
You kind of went backwards. Sounds like the ribs were done, or almost, out of the oven. So not sure what you were trying to accomplish. The closer meat is to finish temp the less smoke it absorbs. You should start on the smoker first to get some smoke and then foil with some liquid to...- geerock
- Post #6
- Forum: Propane Smokers
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Mes that shocked me and my wife!!!
After 5 years its quite possible the connections at the element have corroded and you have lost ground. Its very common. Check around the forums and here and you'll see this issue. There are tutorials on how to re-wire. Also, think real hard about getting the new generation 2 40's. They are...- geerock
- Post #3
- Forum: Electric Smokers
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Popping the smoking cherry with a Boston Butt!
Sounds to me like you're pretty much on schedule, Gaffney. I know you've been wanting to get started so congrats. -
Glad I found this place!
Welcome to the forum. Glad to have you aboard. Lots of great folks and info here. Looking forward to your posts. -
CharGriller Pellet Smoker temp charts
The more I hear from owners of these CG pellet munchers the more I'm convinced its one of the best values out there. Willie, my AMAZN trays were hit and miss in my pellet cooker (mostly miss).....the pellet tube worked better.- geerock
- Post #9
- Forum: Pellet Smokers
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CharGriller Pellet Smoker temp charts
Pill, many times its a good idea to separate the point from the flat when the temp differential gets that far off. Just wrap it and rest it and continue to cook the flat.- geerock
- Post #6
- Forum: Pellet Smokers
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MES-40 Model 20070512 Temperature Problems
Joe you don't connect the auber to the wiring of the mes. You simply put an electrical cord directly to the element and then plug that into the back of the PID. There is no need for the mes controller, unless you want to save the light switch. Now, having said that, that gen 1 is not a bad...- geerock
- Post #10
- Forum: Masterbuilt Electric Smoker (MES) Owners
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smoking my frist brisket today
I have to disagree with 5 oclock about unwrapping the meat when IT is reached. Leave it wrapped for the rest. The magic happens while resting. As for checking with probe? Dirtsailor has had them done at 185 so start checking early. I have never had one done below 195 and I never pull, only... -
smoking my frist brisket today
Don't cook by time. Cook to internal temp of around 200. Start checking for tenderness at around 196 with a probe or toothpick. Stick the meat until probe slides in with very little resistance. Do not pull it too early! And be sure to wrap in double foil with a little liquid, wrap in a towel... -
smoking my frist brisket today
I pull when I think about it but I don't get too concerned about it. I put rub or other seasoning on an hour or so before smoking (for brisket I've gone to simple coarse salt and butchers grind black pepper. Maybe a bit of onion and garlic powder. I will say this.....be careful with putting...
