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  1. jrtexas

    MES 40 Beef Jerky

    Came out great and very tasty. Smoked at 170-180 (real windy here yesterday) for 4 hours, no water, smoke (hickory) for first 2 hours. I will do this again, with a larger batch!
  2. jrtexas

    MES 40 Beef Jerky

    Done. And love the Hi Mountain with a little Bovine Bold:
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    P1020222.jpg

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    P1020212-1.jpg

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  5. jrtexas

    MES 40 Beef Jerky

    Sorry for the double post....
  6. jrtexas

    MES 40 Beef Jerky

    Thanks for the feedback! It's on: And she can't wait:
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    P1020211.jpg

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  9. jrtexas

    MES 40 Beef Jerky

    Thanks for the feedback. It's on: And she can't wait -
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    P1020211.JPG

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    P1020203.JPG

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  12. jrtexas

    MES 40 Beef Jerky

    Has anyone done Beef Jerky in their MES 40? I was thinking 200 with smoke for 2 hours, then down to 170 for 2+ hours without smoke, then check for doneness? I've had the beef marinating with Hi Mountain Original since 11am yesterday. Thanks for your help!
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    BBR's aftert 2 hours.jpg

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  14. BBR's rubbed.jpg

    BBR's rubbed.jpg

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  15. jrtexas

    Ribeye Roast - 48 hour salt rub, forward sear then smoked

    Looks perfect! Awesome job!
  16. jrtexas

    Beef Back Ribs

    Done: Plated...Broc/w cheese, spinach salad and a BIG CAB:
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    Plated.jpg

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    Done.jpg

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  19. jrtexas

    Beef Back Ribs

    First try with these...but I know what my favorite part of a bone-in PR is....and they were only $15...so what the heck: Membrane removed...EVOO and ready for rub: Rubbed and into the fridge Sat PM: Sunday....ready for smoker... In the MES...she can't wait...just wish I could sit...
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    She can't wait....jpg

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