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  1. aschmiesing

    1st Brisket Flat

    What temp does the stall usually happen around? 160?
  2. aschmiesing

    1st Brisket Flat

    Smoking a flat right now, roughly 7lbs. I am running my masterbuilt propane smoker at 240 degrees spot on with my digital probe. Smoking with hickory chips. Internal temp is running at 135 degrees after 2 hrs of smoke. Is that possible? I thought it would take much longer to get up to that...
  3. aschmiesing

    Smoked chicken wings

    Hey everyone, has anyone ever done wings in a cherry smoke? I usually use Apple wood with my wings and they turn out great, but thought about trying cherry. Any opinions on this?
  4. aschmiesing

    Deer backstrap marinade

    I was hoping for something easy so I don't have to run to the store tonight
  5. aschmiesing

    Deer backstrap marinade

    Looking for a quick easy backstrap marinade. Going to cut them in 2" slices and grill them tomorrow night, but want to marinade them tonight. Thanks!
  6. aschmiesing

    Xmas brisket

    Doing brisket for Xmas. I'm having a hard time finding a brisket over 10 lbs to feed 8 people. Most places are selling 6-7lb briskets. Would I be better off picking up 2 of these to save on cook time rather then trying to find a 14 lber? This is my first time smoking brisket.
  7. aschmiesing

    Brisket help

    I was asked to smoke a brisket by my family on Xmas eve, I have smoked a lot of things but never brisket yet. I would like any help and or opinions u guys have to offer. I'll be feeding 8 adults and 3 kids. What's size should I get? I was thinking 12-14 pounds to save on time. I live in ohio so...
  8. aschmiesing

    Pellet Smokers

    Really considering buying a pellet smoker, what's the best deal out there right now? Any info would be appreciated, thanks!
  9. aschmiesing

    Chicken Wings

    I have the MES 30, can anyone tell me will I be able to get 15lbs of wings in there at one time? Thanks!
  10. aschmiesing

    Meat Probe

    Does anyone have the igrille2 meat probe? Wondering if it's worth the money?
  11. aschmiesing

    Loin Rub

    Thx mule
  12. aschmiesing

    Loin Rub

    Thanks Schlotz. The reason I don't post much on message boards are because of people like mdboatbum. If your going to be an ass, don't reply please. I'll post some q views later. Please don't give me your negative attitude md.
  13. aschmiesing

    Loin Rub

    Well thanks, I meant something people have tried. I know how Google works. 128530
  14. aschmiesing

    Loin Rub

    Smoking a 7lb loin for my sons bday party tonight. Need some rub ideas, help!
  15. aschmiesing

    Pork Shoulder

    1 down, 3 more to get ready for smoke tomorrow!
  16. Pork Shoulder

    Pork Shoulder

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    image.jpg

    • aschmiesing
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  18. aschmiesing

    Pork Shoulder

    Our butcher shop here gives u the entire front shoulder so that's why it is so big. Pretty cool because they just butchere'd the hogs today and it is only $2.39 lb which I thought was a good price.. Should I try to find a smaller cut of shoulder next time?
  19. aschmiesing

    Pork Shoulder

    I'm smoking a 17lb bone in pork shoulder on Saturday in my Masterbuilt vertical propane smoker. I have a dry rub I'm trying, but any other advice would be appreciated. I plan on taking the meat to an it of 205 degrees. Plan on smoking it around 225 to 250 degrees. Should I foil it after a few...
  20. aschmiesing

    Double smoke ham

    Best ham I have ever had!
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