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Never saw a butt do this!
Your not using an electric, are you? I wish I could cook straight through at 300. I suppose I could use my oven... -
Never saw a butt do this!
Im using an MES30, Pat. Yesterday I used a mix of Hickory and Cherry. For beer, I indulged in a couple Blue Point Pumpin Ales, and one or two Smuttynose Pumpkins too! When the autumn chill comes around, I really enjoy the seasonal stuff. Im no beer expert, but...I know enough to know what I... -
Never saw a butt do this!
Yeah, Pat...its driving us nuts for sure! We're hungry!! IT is now at 197 and Im bringing it to 203. Then I will drop the heat to 100 and let it rest to IT 208...I hope its good...been going since 8am and its now 7:30! -
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Never saw a butt do this!
Pork Butt. Brought the IT up to 165, and was going to foil it, and bring the IT to 203. So...IT hits 165. I foil, pop the Mav back in and what happens? The IT goes to 150. I spend the last hour waiting for it to go back up to 165. Is this normal? Why would it drop 15 degrees? I added apple... -
Where did I go wrong?
Great idea about the chuck roast...now I know what Im doing this weekend! -
Where did I go wrong?
Thanks for the detailed help...I think that I 1. need to get my hands on a packer and 2. Keep trying till Im able to distinguish cooked from uncooked via the toothpick test. I see lots of practice on the horizon... -
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Where did I go wrong?
Gonna try this... a business associate of mine from Louisianna just sent me a few of the Tony Chacheres (spelled right?) injectables and I will give your idea a shot. I find the whole brisket thing confusing. When you see it done on TV, on the food and travel channel shows, they show someone... -
Where did I go wrong?
Hickory and Demosthenes, thanks for the insights...Im printing out your responses, and keeping them for future reference. Now, I cant seem to find a packer! My Costco doesnt have it, and neither do my supermarkets. I guess theres all the other big lots stores to try along with my local butcher... -
Where did I go wrong?
I foiled it, and let it rest for about 30 minutes...maybe not long enough! -
Where did I go wrong?
I bought a beautiful flat cut brisket from Costco for about $50. it weighed about 8-9 pounds and had a good bit of fat on it. Smoked it in my MES 30 with hickory, pecan, cherry and a bit of mesquite at 220 from about 5am till it hit IT of 202 at about 6pm. Now, where the meat had the fat cap... -
1st beef Jerky HELP!!!!
MMMMMmmmmm....pounds of jerky...Im definitely gonna give it another few chances. My kids really liked the batch I made, so I cant have been too off!- matt r
- Post #9
- Forum: Making Jerky
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Love it here!!
thats for sure! At 48 years of age, its easier to spend a day sipping beer and watching smoke than bashing away at Led Zeppelin covers...But both keep you young!- matt r
- Post #8
- Forum: General Discussion
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Love it here!!
Man, I think the people on this forum are some of the nicest, most helpful people that I've ever encountered! I moonlight as a musician playing drums, and have been on all trypes of internet forums related to drumming, and I gotta say, sometimes its unpleasant! But here, everybody is cool and...- matt r
- Thread
- Replies: 8
- Forum: General Discussion
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Brisket this weekend!
That's an interesting point about the bark. I like it and don't want to lose it. Will foiling cause that to happen? I presume from the moisture being trapped in there? -
1st beef Jerky HELP!!!!
couldn't agree with you more! I think a bit less smoke and a little less cooking time would do the trick!- matt r
- Post #7
- Forum: Making Jerky
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Brisket this weekend!
That sounds like a pretty good guidline. I'll start from there, adding chips for the first 4 hours, and depending on where the temp is, decide how much more to use. Thanks for the response and the advice. I'll let you know how it goes!
