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  1. beretta92_fs2003

    Billbo's world famous dry rub & BBQ sauce recipe's

    I have not tried the rub yet but I made you're sauce last week and it was the cats hind end!!! This is some good stuff.I'm going to make another batch this week.Thanks for the reciepe!!
  2. beretta92_fs2003

    Wet Rub

    Thanks for the response guys.I was going to do a 10lb butt and 2 chuckies.
  3. beretta92_fs2003

    Wet Rub

    Who has a good wet rub they are willing to share?I want to try something differnt than the dry rub.Thanks guys.
  4. beretta92_fs2003

    Winter smoke?

    I live in northern Mi. where the average temp in the winter is about 20 degrees with the windchill about -25. And I have not had a problem with my MES at all using it in the winter.
  5. beretta92_fs2003

    Fresh Ham

    Anyone know where I can find a cure for a fresh ham?Thanks.
  6. beretta92_fs2003

    First cook on UDS w/ QView

    Looks damn good!!!
  7. beretta92_fs2003

    Mes

    I was just wondering how many of us mes owners use a drip pan in the mes? I use a 12x8 cake pan in mine. The only down side is it does take a while to hit the temp and sometimes it does not hit temp at all.(just a few degrees though nothing to worry about)
  8. beretta92_fs2003

    I had to do it, I bought a New Bradley Digital 6 Shelf...

    Nice find!
  9. beretta92_fs2003

    Electric Smoking Newbie

    It will do the job just fine.I bought one for mine and it held the temp. at 250.You will like it.
  10. beretta92_fs2003

    Some interesting MES information

    Thanks for the info. I will shoot them an e-mail with some suggestions.
  11. beretta92_fs2003

    MES Question?

    Yes I put my racks in the dishwasher all the time.Just wipe out the inside so no mold starts to grow.
  12. beretta92_fs2003

    mes

    can a mes handle a 15# turkey safley?
  13. beretta92_fs2003

    Brisket Rub??

    2 TBS Paprika (you're choice) 2 TBS Brown sugar (you're choice) 1 TBS Chili powder 1 TBS Kosher salt (or sea salt) 1 TBS CBP 2 TSP Granulated garlic 2 TSP Granulated onion 1 TSP Ground cumin Give this a try I love this stuff. Makes a 1/2 cup.
  14. beretta92_fs2003

    Where to buy

    Any one know a good site where I can buy replacemet probes at? Thanks.
  15. beretta92_fs2003

    Has anyone tried...

    Has anyone tried making pastrami from pork? I was thinking of giving it a shot any input would be good. Thanks guys.
  16. beretta92_fs2003

    Corned Venison

    My roast have been curing since Sunday morning,going to be smoking them tomorrow. Should I wrap them in bacon? What is the internal temp. I should smoke them to for pastrami?
  17. beretta92_fs2003

    Corned Venison

    Thank you cowgirl i will do that,after i cure them can I roll the up for the smoker or will that affect the out come off the finished product?
  18. beretta92_fs2003

    Corned Venison

    The roasts I have have bones in them Will this be a problem?
  19. beretta92_fs2003

    Corned Venison

    Mulepacken that would be great if you can pm me that. Thanks alot.
  20. beretta92_fs2003

    Corned Venison

    I want to try my hand at corned venison can anybody give me a recipe using mortans tender quick. Thanks guys .
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