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Thank goodness it slowed down. At 6 am it was 203*. I separated the point, cubed it up, cover with some sauce and put it back in the smoker. I wrapped the flat in foil and towels and put into a cooler. At 10:30 I turned the smoker down to 100 degrees, covered the burnt ends in foil and put the...
I've cooked many a brisket. I cooked a 12 pound packer a month ago, which smoked for 22 hours at 225. It was a beautiful success. Made burnt ends out of the point. So for Father's Day tomorrow I bought another 12 pounder and planned to eat at 1:00. So I figured I'd start it at noon today, and by...
I use an MES 40. Always fat side down. Meat is not a sponge, the fat just rolls down the meat, in the process keeps a bark from forming, and it's difficult enough to get a nice bark in an electric smoker.
I can't get pork bellies anywhere around here in KY that I know of. I'd really like to try to make my own bacon though. Where's the best places to get good priced pork bellies online? Everywhere I look seems outrageously expensive.
MES 40 BT. Can't beat it for the price, it's well built and simple to use. In conjunction with the AMPS I can smoke in zero temps for 11 hours without having to do anything but drink some moonshine and wait for the meat to reach the desired IT.
Actually with the MES 40 BT the mailbox mod is not needed, nor is elevating the AMPS or even pulling out the chip loader. All of those were done to get the AMPS to work the the gen 2 models and since they worked people just did them with the new 2.5 BT models as well. I even started out by...
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