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  1. mfreel

    See how bad I wreck THIS brisket...

    I'd leave the fat, too, unless it's overly excessive.  You're looking at a longgggggggg smoke on this one.  My only advice is to keep the temp consistent, don't peek, and go to 200-205 IT.  You might find your IT will range from one end of the brisket to the other.  
  2. mfreel

    First Smoke... First Butt

    Cool. Lurking.
  3. mfreel

    What has been the WEIRDEST injection liquid you've used?

    In a previous thread, Dave got me to thinkin' about this.  What's the weirdest injection liquid you've used?   I'm pretty boring.  Apple juice with rib rub has been the extent of my experimentation. My neighbor did a smoked turkey injected with champagne.  It was pretty good. How about you?
  4. mfreel

    Smoked Prime Rib (47th Anniversary Dinner)

    Bear, you stated: 3:30—————-135° IT——Cut heat to 200° 4:00—————-140° IT——Cut heat back to 140° and open door to get heat down to 160° quickly. 4:45—————-142° IT——Remove Prime Rib from Smoker. This is quite a difference from the usual 133-135 you've posted on previous recipes (PR Best Ever)...
  5. mfreel

    Xmas brisket

    Sure.  Depending on the size of your smoker, it may be more feasible to do 2 smaller ones rather than a big one.   If you can get 2 to fit on separate shelves, remember, they're going to get done at slightly different times.  When I do 2, I put the fat cap up on the top one and fat cap down on...
  6. mfreel

    First time Summer Sausage - Master Forge Gasser - Feedback please

    I agree with your assessment.  The bottom ends were too close to the heat and you had a bit of a fat-out.  It happens to me, too, when I try to get to 180 too fast in the smoker.  I need to bring it up more gradually and then stick around 170.  But that means a lot more time to get to 165 IT.  I...
  7. mfreel

    Wood pellets

    In your looking around here, check out the AMNPS.  You've probably seen them.  I have two that I use between 3 MES smokers.   Hmmm......that math don't add up.
  8. mfreel

    Summer Sausage

    I pieced together this recipe from here at SMF.  My suggested changes are in blue.  I thought it should have been spicier. For 10 lbs. of ground beef, add: ¼ cup plus 1 Tbls Morton’s Tender Quick cure10 tsp (or 3 Tbls and 1 tsp) granulated garlic (add at least 2 more Tbls)10 tsp (or 3 Tbls and...
  9. mfreel

    Brisket Seasoning

    In a spice grinder or mortar and pestle, coarsely grind: 4 tablespoons whole black pepper (you can also use your favorite cracked black pepper but don't grind it again)2 tablespoons whole coriander2 tablespoons whole mustard seed Add: 2 tablespoons granulated or powdered garlic2 tablespoons...
  10. mfreel

    AMNPS Problem

    X2
  11. mfreel

    AMNPS Problem

    I think it's a great product, but I agree with most here that the pellets still need to be microwaved.  I will microwave a small bowl (about 1 -1.5 rows) for about 45 seconds, toss, then again for 45 seconds. Make sure you let the thing burn with a flame for 5 minutes before putting it in the...
  12. mfreel

    Which MES 30

    After you season the smoker, my vote is a pork butt.  Easy and straight-forward.
  13. mfreel

    Which MES 30

    Yep.  That's the one.
  14. mfreel

    snack sticks dry not sure why

    I've often used 100% venison and they come out great.  Not knowing a lot about your set up, I'd be willing to bet that you're hotter than 170.  Did you start off at 170?  If so, and if it was really hotter than that, it would dry them out.   I start at 140 and gradually bring it up to 180.  I'm...
  15. mfreel

    Should I return my 40" for a 30"??

    I started with the 30 and then went to the 40.  I was in the same boat.  I didn't think I'd do that much.  BUT...it's awful nice when you want to do the extra pork butt or do some ABTs when you've got other meat going.  Stick with the 40.  You'll grow into it. I recommend investing in a...
  16. mfreel

    Which MES 30

    The cheaper model ending in #10 is the Gen 1.  That's the one you want.
  17. mfreel

    Will this work??

    I've cooked brisket before and reheated in my electric roaster oven.  If you added a little beef broth, I'd bet they heat up just fine.  If they fall off the bone...oh well.
  18. Bagel with Lox

    Bagel with Lox

    • mfreel
    • Album
    • Comments: 0
  19. mfreel

    Bagel with Lox

    Happy Thanksgiving!  This is my pre-Thanksgiving bagel with cream cheese and lox.
    • mfreel
    • Thread
    • Replies: 0
    • Forum: Fish
  20. Bagel with Lox.jpg

    Bagel with Lox.jpg

    • mfreel
    • Media item
    • Comments: 0
    • Album: Bagel with Lox
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