Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mdbannister

    My second smoked butt...documenting the journey.

    Pulled the butt off the smoker at 205 degrees. Getting it off was tricky because it was falling apart. :D Success!! Rested it wrapped in foil in a cooler for about 2 hours (like I do with a brisket) until guests arrived. So here's the results! The tacos we made with it were a hit...
  2. mdbannister

    Our family is originally from Baton Rouge, but I would consider Lafayette my hometown. We're in...

    Our family is originally from Baton Rouge, but I would consider Lafayette my hometown. We're in Ontario, California now.
  3. mdbannister

    Question about Bacon Jerky temperatures?

    Thanks! I may go ahead and try it that way...I really want to do that bacon jerky. :D
  4. mdbannister

    My second smoked butt...documenting the journey.

    YEP! I discovered the AMNPS through some of the posts on here. I'm excited about that one! Mine is coming today! No more adding chips every hour to 1.5 hours! :D
  5. mdbannister

    Question about Bacon Jerky temperatures?

    Right. So in order to do that, I'm guessing I'd need to finish the butt first because of the difference in temps (250 for the butt vs 175 in Justin's recipe for the bacon).
  6. mdbannister

    Question about Bacon Jerky temperatures?

    This is the thread I have going on the butt: http://smokingmeatforums.com/index.php?threads/my-second-smoked-butt-documenting-the-journey.270705/ I'm wondering about doing the bacon jerky while doing the pulled pork at the same time.
  7. mdbannister

    Question about Bacon Jerky temperatures?

    Oh sorry! I think my post was confusing. The butt is going to be taken to 205 and used as pulled pork. I bought some thick sliced bacon that I was planning to try and use for bacon jerky (in addition to finishing the butt for pulled pork).
  8. mdbannister

    Question about Bacon Jerky temperatures?

    Ok, so I am excited about trying this recipe for honey sriracha bacon jerky: http://smokingmeatforums.com/index.php?threads/bacon-jerky.269715/ However, I have a butt in the smoker right now at 250 degrees. I'm wondering if I can make the jerky at those temps? Or should I wait until the butt...
  9. mdbannister

    My second smoked butt...documenting the journey.

    Thanks for the tip. I did hickory on my last one, and this one is a blend of mesquite/hickory. I actually usually prefer mesquite, but that was from grilling (I like to grill over mesquite chunks). This is actually my first time using it in the smoker. Would it be best to not add chips anymore...
  10. mdbannister

    My second smoked butt...documenting the journey.

    Thanks! I am using a Thermopro TP08 (dual probe). I'll try pulling at 160 on the next batch. That sounds like a better plan.
  11. mdbannister

    My second smoked butt...documenting the journey.

    Thanks! That was definitely the issue I had. I don't remember what temp I had it on. I was reading someone who said to bring it to 195. I wanna say I had the temp at 225. I definitely think my issue was losing way too much fat.
  12. mdbannister

    My second smoked butt...documenting the journey.

    Been in the smoker for around an hour. :cool:
  13. mdbannister

    Hi! I'm the new guy.

    Hi everyone! I'm the new guy on here. I've had a couple of posts, and I really appreciate the helpful advice I've already received, so I figure I'll stick around and learn more from you guys. Who knows, maybe someday I'll actually learn enough to be able to contribute to others. :D About...
  14. mdbannister

    My second smoked butt...documenting the journey.

    Hi all, I'm still new to smoking. I have done a few briskets on a gas grill, and I enjoyed that so I picked up an MES. On the MES, I have been playing with stuff for the last week. I did my first butt and chuck last week. The butt turned out great. The chuck was a bit dry, but ok. Then I tried...
  15. mdbannister

    Question about cleaning an MES

    Thanks guys! I was feeling the same way. If I had to do that stuff every single time, I'd probably not be doing much smoking. LOL Sounds like maintenance is about like maintenance on my grill. I'll go with what you guys have shared.
  16. mdbannister

    Question about cleaning an MES

    So, I'm new to smoking. I just used my 30-inch MES for the first time. I watched this video on cleaning it (the video is for the 40-inch model with the glass door, but basically the same pieces): My question: Is it really necessary to do all of that every single time? I guess I thought it...
  17. mdbannister

    To wrap or not to wrap (Chuck Roast and Pork Butt)

    Also, I did wrap the pork toward the end (once it got to 190) because of time, but it still turned out awesome.
  18. mdbannister

    To wrap or not to wrap (Chuck Roast and Pork Butt)

    The pork turned out great! The chuck was a bit on the dry side but good flavor. I think next time I'll try wrapping sooner or maybe putting it in a pan and leaving uncovered...not sure which. I love the bark, and I like it to be crispy...but I need to find a way to keep it moist inside at the...
  19. mdbannister

    To wrap or not to wrap (Chuck Roast and Pork Butt)

    This is basically what I ended up doing. I noticed the chuck starting to dry out a bit after about 6 hours, so I wrapped it. I'm thinking I may unwrap for an hour or so as it gets close to done. Both are still in the smoker, but I think they're going to turn out fine.
  20. mdbannister

    To wrap or not to wrap (Chuck Roast and Pork Butt)

    Thanks guys! I'm still thinking it over, but now I'm thinking I may need to get an AMNS or AMNPS. I hadn't heard of those before today, but it seems like it's a pretty useful tool!
Top Bottom
Back
Clicky