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  1. psychobrew

    Any Tips to Maximize Penetration?

    Thanks all for the tips. I started low hoping to give it some added smoke flavor, and there was plenty of smoke at 170 (I have the Sams Club version and believe the element has to work harder, creating more smoke). The smoke flavor on the exterior parts was really good, but it was barely...
  2. psychobrew

    Hello from PA

    So I go to the local Walmart yesterday, but I don't see any briskets. I ask the first employee I can find if they have briskets, getting a confused look as they ask, "What's a brisket?" Directing me to someone in the meat department, I ask the same thing and get the exact same response. This...
  3. psychobrew

    Any Tips to Maximize Penetration?

    Thanks. I use the MES. Last weekend was with hickory chips from Lowes. Started at 170* for a few hours then brought it up to 220* for the majority of the cook and finally 250* to get it over the 189* internal mark (it kept rising to 191 then falling to 187* or so). Total cook time was 15.5...
  4. psychobrew

    Any Tips to Maximize Penetration?

    I cooked my first shoulder last weekend, but I think it could have been a little smokier (it was ok the next day, but the smoke flavor was weak right after pulling). I've noticed this on many things I've cooked. Are there any seceret methods to maximaize the amount of smoke...
  5. psychobrew

    Hello from PA

    Are the Walmart briskets any good? I've been really dissapointed with their other cuts (mainly flank and skirt steaks, which come out rubbery and tasteless). I keep asking the local meat shops for larger briskets, but the ones who raise their own cattle don't understand the point of a whole...
  6. psychobrew

    Outsourcing work to other countries gone too far?

    Too funny. Thanks for the laugh!
  7. psychobrew

    Honestly -- Electric VS Pellets

    For those that have much more experience with Q than I, is there a difference in taste between smoking in a MES and smoking in a pellet cooker (or a traditional stick burner or charcoal smoker for that matter)? I'm looking to either get an infrared grill for searing briskets (among other...
  8. psychobrew

    Hello from PA

    Thanks to all for the welcome!! podevil or linescum, got any tips for the best meat markets in my area? I'd love to get my hands on a real Brisket one of these days, but the largest I can find is an under 8 pound flat...
  9. psychobrew

    Hello from PA

    I have a good friend who came from Beeville (sp?). He's actually the one that got me in to Q. We drove from PA to Texas a few years ago, stopping in Beeville and Corpus Christy (again, SP?). His biggest problem is being a Cowboys fan -- JK, kind of....It was a really cool trip though. I've...
  10. psychobrew

    Hello from PA

    I've been lurking (and occasionally posting) here for a while now and thought I'd introduce myself. I'm just getting in to BBQ and smoking, and bought the MES from Sams Club to get started. Thanks to the wealth of information on this forum, my results are generally OK and quickly improving...
  11. psychobrew

    Non Smoked Loin Not Good

    To me, pork is generally bland, but mix in some additional flavors (marinade, smoke, rub, etc.) and the flavor really comes out. It just needs some help to bring out the taste, and it's well worth it when done right.
  12. psychobrew

    Purchasing meat...

    At least around here (PA and MD), meat from Walmart is terrible. It's tough and rubbery (slow cooking doesn't help) and has a funky taste to it. WalMarts here used to carry some decent briskets, but I wouldn't touch anything meat related from them anymore (not even sandwich meat). Everything...
  13. psychobrew

    Masterbuilt temperature question

    Try putting the meat on a different shelf to make sure you're not blocking heat from reaching the temp sensor or the temp sensor is not picking up the temp of whatever it is you're cooking. The heating element never stays on for more than a few minutes so the light will cycle on and off even...
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