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  1. mfreel

    How much brisket for 400 people

    I like Chef JimmyJ's reply.  I've done some graduation open houses this year and it's worked out to about 1/4 lb per person...BUT...I think they had quite a few no-shows.  I did a little looking online and most say from 1/3 to 1/2 lb per person.  I think this is what I need to go by, too...
  2. mfreel

    How much brisket for 400 people

    I get about a 40% loss from raw meat to a finished smoked product like butts and briskets.   I'd figure on about 1/4 # per person, so you need about 100 #s. With a 40% loss, I'd start with about 180 #s. If you slice, go a little heavy.  If you do pulled/chopped brisket, you may not need as...
  3. mfreel

    Maple Bacon 2.0

    I'm going to save some belly to do some "bacon sticks" next time.  That just sounds really good!!!!
  4. mfreel

    Help me figure out why my bacon sucks

    Might be an issue there.  Not enough smoke.  I cold smoke bacon so I'm not going to be much help.  Normally, I cold smoke 12-16 hours.
  5. mfreel

    Help me figure out why my bacon sucks

    6 tsp of salt doesn't sound like a lot to balance with a cup of brown sugar.
  6. mfreel

    Help me figure out why my bacon sucks

    How long in the smoke?
  7. mfreel

    Help Research Smokin-It 3 and 3D

    I've had 2 MES 30s and 1 MES 40 for several years but they're starting to go on the fritz.  I'm trying to research the Smokin-It 3 and 3D smokers and I could use some insight. Here are some questions I have about the Smokin-It smokers.  Thank you for your time helping me out!!! What's the...
  8. mfreel

    Help me figure out why my bacon sucks

    I prefer a dry cure, too.  How long did you cure it?  What kind of cure did you use?  Your spice mix sounds fine but I'm wondering where your salt is coming from, too.
  9. mfreel

    How much sausage can you smoke in a MES30?

    Load up as many racks as you can but don't cram it so full that the heat can't circulate.  I have to do 25#s of pepper sticks in 3 batches, figuring about 6 hours each.  Of course, these are 21mm casings and not real big.  If you have larger sausages, of course you'll have more #s to rotate...
  10. mfreel

    Complete greenhorn needing advice!

    IMHO, knowing the exact temp of your smoker is critical to smoking any meat.  If you have a reliable probe and you trust it, my vote is for a pork butt.   Lather it with yellow mustard or olive oil and then coat liberally with your favorite rib rub. A 7 lb butt should take around 10-12 hours at...
  11. mfreel

    Trouble keeping my AMPS lit in my 40 inch MES!

    Do a search for this, too, on SMF.  There's a lot of info available. Some basic recommendations: microwave your pellets for a minute or so before you light them.Keep your vent wide openPull the chip loader out a couple of inchesMake sure your AMNPS burns for 5 minutes before you put it in.Don't...
  12. mfreel

    Should I buy the Masterbuilt 30'' ?

    Do your due diligence and search around for this before you buy.  There are some MES models to stay away from.  If I recall, the BT models were okay but the gen 2 models you should stay away from.
  13. mfreel

    Smoked pork belly

    I agree with SmokinAl, do some research on bacon.  Assuming that the curing process went well, you have options to cold smoke or smoke with heat.  I'm a cold smoke guy and I don't have any experience with bacon and heat.
  14. mfreel

    Smoked pork belly

    Depends on how you cured it.  Assuming all went well, 2 hours isn't enough time in the smoke, IMHO.  I cold smoke my bacon for 12-16 hours.  How was the saltiness?
  15. mfreel

    spice grinder

    I use a cheap-o spice grinder I picked up from the grocery store.  Works great! But what I think you need is something with bigger holes.  Look for a shaker in your grocery store where they sell utensils and pots.  You'll find something there. I just use an old rib rub bottle.  I take the...
  16. mfreel

    Questions on pork bellies

    I'm not sure what would pull.  Cooking pork belly at 200 would render all of the fat and I think it would be pretty messy.  There's not enough meat in a belly to do that.  I recommend curing and cold smoking rather than using the heat.
  17. mfreel

    My diy cold smoker idea

    You can cold smoke in a cardboard box.  Why do you need a special fridge?
  18. mfreel

    Maple Bacon 2.0

    SHUT UP!!!!!!!!!!!!!!!!!!!!!
  19. mfreel

    Maple Bacon 2.0

    BACON STIX!?!?!?! WTF are BACON STIX!?!?!?!   I think I need a recipe for this one!!!!
  20. mfreel

    SMF Cookbook

    Ditto on a rating system.
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