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  1. low'n'slow

    Can you speed up a butt?

    Not sure if it'll help in your situation - and I know it'll drive the purists crazy - but I had pretty good success smoking a pork shoulder past the safe internal temperature (145 F) to about 160 F (about where it hits the plateau), then wrapping it in foil to finish in the oven, or to finish...
  2. low'n'slow

    Brisket plate?

    The underside has a very thin layer of fat, probably from where a fat cap was removed.
  3. low'n'slow

    Brisket plate?

    For the duration of the cook, or just at a certain point? I was planning on getting it up to the plateau and then wrapping it in foil with some apple juice for the rest of the way.
  4. low'n'slow

    Brisket plate?

    I'm not sure the whole thing would have fit in the smoker (I'm using the MES). It's pretty consistent in thickness and doesn't seem to have a point. Here are two pictures (one from each end)...
  5. low'n'slow

    Brisket plate?

    I went to my local supermarket today for brisket. I don't know of any other place to get brisket around here, and their butcher section seems pretty good -- the butchers wear hard hats and chainmail, and they have carcasses (or part carcasses) hanging in the back, so it's not your typical...
  6. low'n'slow

    Food Safety

    I think I may have found the answer to my question, at least in the case of brisket. This website - http://www.fsis.usda.gov/News_&_Even...7_01/index.asp - is talking specifically about food safety during Easter and Passover meals, but it should still apply: It sounds like I could smoke the...
  7. low'n'slow

    Food Safety

    So... once you've reached maximum smoke penetration (at like 140F), would it be safe to then refrigerate the meat and finish it off the next day?
  8. low'n'slow

    Brisket: Flat or Point?

    I'm thinking of attempting my first brisket on the MES this weekend. In the past, I've done it on the gas grill using a cut the butcher referred to as a "point". Can someone tell me, in layman's terms, what the difference is between the flat and the point (and a packer cut, which I've seen...
  9. low'n'slow

    Food Safety

    I've been reading various tips and hints here on SMF and I've noticed people talking about bringing their meat out of the fridge for an hour or so before cooking, and letting their meat sit (wrapped up, in a cooler usually) for a couple of hours after cooking. Is this safe? It sounds good to...
  10. low'n'slow

    Dutch's Smoked Shredded Beef Enchiladas

    Is it advisable to wrap the roast in foil and then put it in a cooler for a while before shredding, as you'd do with a pork shoulder? Or is it best to shred it once it cools enough?
  11. low'n'slow

    Cinco de Mayo BBQ?

    Am I doing something wrong? I get the same expired email session page...
  12. low'n'slow

    Cinco de Mayo BBQ?

    Hey, what's that link to? It seems to go to an expired Yahoo! Mail page...
  13. low'n'slow

    Cinco de Mayo BBQ?

    Never would have thought there'd already be a discussion on this, but there is: http://smokingmeatforums.com/forums/...ead.php?t=4348 Sabrosa!
  14. low'n'slow

    Looking for a rub recipe

    Thanks for the suggestions, folks. I'll do some more experimenting - and maybe pick up some more of the commercial stuff (since it's a proven hit with the taste buds).
  15. low'n'slow

    Cinco de Mayo BBQ?

    Has anyone done any Mexican smoking? I notice Cinco de Mayo is coming up in a few days and thought it might be fun to eat Mexican (and drink Coronas and margaritas!) this weekend.
  16. low'n'slow

    Looking for a rub recipe

    My family often finds my rib/pork rubs too spicy. I'm not a big fan of hot stuff myself, but they keep telling me it feels like their mouths are on fire. It's probably the chili powder or cayenne, even though I don't use much of it. Does anyone have a recipe for something a little mild/sweet...
  17. low'n'slow

    Pulled Pork - Complete Disaster

    Thanks again, folks. Your tales of woe make me feel a whole lot better! If the weather cooperates tomorrow I might do some more back ribs. Meanwhile, I can't wait to warm up all that frozen pulled pork!
  18. low'n'slow

    Masterbuilt or Cookshack?

    I'm not familiar with the Cookshack, but I can tell you that the Masterbuilt is a piece of cake to operate. It seems to hold a pretty constant temperature, it's easy to get the food in and out, and just as easy to add wood chips/chunks. It looks well built and the problems from the recall have...
  19. low'n'slow

    How much wood

    I think you'll enjoy the MES. It has its own wood tray and hopper, though. Would there be an advantage to doing it with a cast iron skillet on the element?
  20. low'n'slow

    How much wood

    When I saw the title of this thread ("How much wood"), my initial reaction was to post "could a woodchuck chuck..." Instead, I'll ask a question: I've got an MES and have been using wood chips and adding more every 30 to 45 minutes. Would using bigger hunks - I've seen people referring to...
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