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  1. jhilla68

    First timer - brisket

    After a lot of reading here (what a GREAT source of information!), I'm making an attempt at a brisket tomorrow. I went to the local butcher and grabbed a 7.5 lb flat, which will fit quite nicely in MES 30. Here's my current plan of attack and any feedback before I throw it in the smoker in the...
  2. jhilla68

    First time smoker / making jerky (w/q-view!)

    Glad this thread is getting so much activity.  I'm hoping to smoke more beef jerky this weekend.  I'll probably slice the meat a little bit thinner this time around, but follow a similar process that I did last time.  I was shocked at how quickly it went, but I did only end up with ~2.5 lbs...
  3. jhilla68

    Smoke #2: spare ribs (more q-view!!)

    Well, I'm inching my way closer to brisket, and smoked a slab of spare ribs this weekend.  I used Jeff's rub recipe (which is great BTW!) and I was pretty happy with the overall results.  I didn't really care for the cut of meat, as it was quite a bit fatty for my tastes.  I think I'll try some...
  4. Smoke #2: spare ribs (more q-view!!)

    Smoke #2: spare ribs (more q-view!!)

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    • Album: Smoke #2: spare ribs (more q-view!!)
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    IMG_20121020_162636.jpg

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    • Album: Smoke #2: spare ribs (more q-view!!)
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    • Album: Smoke #2: spare ribs (more q-view!!)
  8. jhilla68

    First time smoker / making jerky (w/q-view!)

    I'm a complete newb to this smoking business, but I would think if you smoked for half your cook time, you'll have a decent smoke flavor, while still finishing in the dehydrator.
  9. jhilla68

    First time smoker / making jerky (w/q-view!)

    Thanks again for the replies, folks! I had the butcher cut against the grain as that was my preference.  I may switch it up next time to see the difference in texture. And as a question/point of clarity, I know the "drying" time will vary on temp and thickness of meat, but when is the jerky...
  10. jhilla68

    First time smoker / making jerky (w/q-view!)

    Glad the thread's useful! I'm blown away at the wealth of knowledge and friendly nature of this place.So, what's the trick for making this stuff stick around? It's going way too quick! LOL
  11. jhilla68

    First time smoker / making jerky (w/q-view!)

    Thanks for the replies, folks.  Ended up getting done after smoking for about 9 hours.  I was varying the temp, but started low and ended up around 170 - 175 for the last couple of hours.  I'd say it was a success, but I had difficulty determining when it was "done."  The bend test is really the...
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    IMG_20121014_192317.jpg

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    rps20121013_233302.jpg

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  18. First time smoker / making jerky (w/q-view!)

    First time smoker / making jerky (w/q-view!)

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  19. jhilla68

    First time smoker / making jerky (w/q-view!)

    So, I seasoned my new MES 30 this week and have intentions on smoking some jerky tomorrow. I got 5 lbs of beef and trimmed/sliced it up tonight. I threw together a marinade using soy sauce, worcestershire sauce, brown sugar, garlic powder, onion powder, pepper, and added red pepper flakes to...
  20. jhilla68

    Newbie from Michigan

    Howdy, folks! My name is Joe and I'm from the great state of Michigan. I just purchased my very first smoker, which is an MES 30. I'm currently seasoning it by following the instructions listed, in addition to some tips already found here. This forum is WEALTH of information and it seems like...
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