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  1. vwaldoguy

    Boston butt question

    Nicely done, hope it tastes great.
  2. vwaldoguy

    My first smoke what went wrong?

    Sounds like that outlet could be overloaded.  What else is on it?
  3. vwaldoguy

    Smoking 2nd Brisket - When to Pull

    Smoked my first 5lb brisket flat a couple of weeks ago.  Cooked to internal temp of 198, but it was still kind of tough when eating.  I tried inserting a probe to test for doneness, but since it was my first one, I didn't really know what it was supposed to feel like.  Letting the brisket rest...
  4. vwaldoguy

    Can You Stand Another Pork Butt Thread?

    Yum!
  5. vwaldoguy

    Pork not pulling

    Delish!
  6. vwaldoguy

    Going to use my MES 30 for the first time

    It's all an experiment, and finding what you like and don't like.  My wife has made many meals that simply ended up in the garbage afterward because we didn't like the result. No worries.  Not every swing at bat is a home run.
  7. vwaldoguy

    Vacuum Sealer Bags & Supplies - Discount Coupon

    Thanks guys, will place an order next week.
  8. vwaldoguy

    Vacuum Sealer Bags & Supplies - Discount Coupon

    So do these bags work well with the Foodsaver machines?  I have some other generic bags from another company, but not very much air is being sucked out of them.  They seal OK, but the machine doesn't suck very much air out of these generic bags.  I'm looking for a bag that works just like the...
  9. vwaldoguy

    Smoked First Pork Butt, Maybe too much smoke

    Thank you all for the feedback.  We thought the pork was perfect.  It had a gentle smokey flavor, just right.  Definitely not too much.  I was worried for nothing.  But it was good learning lesson. Now we have leftovers for a week.  We are going to vacuum freeze about 2/3 of it for another day.
  10. vwaldoguy

    Going to use my MES 30 for the first time

    Hope it turns out great.
  11. vwaldoguy

    Smoked First Pork Butt, Maybe too much smoke

    MDboatbum, thanks for the reassurance.  I think everything else about the smoke was spot on.  Had smoker temps 225-250 the whole time.  Foiled at the right time at 165, and got it up to 205 internal temp, so in theory, everything else seems OK.
  12. vwaldoguy

    Smoked First Pork Butt, Maybe too much smoke

    Thanks Jason for the tips.  I'll know how it turned out in a couple of hours.  Never thought about mixing the meat with different layers.  That should help.
  13. vwaldoguy

    Smoked First Pork Butt, Maybe too much smoke

    Is there any way to salvage meat that might have too much smoke?  I smoked my first pork butt today, a 7 lb bone-in butt, in my MES Gen 1 30" smoker.  Used the AMNPS with the Pittmaster pellets.  Had thin blue smoke when I started at 5 am, then left to go for a run for a couple of hours.  Came...
  14. vwaldoguy

    AMNPS smoking too much. Help!

    My tray burned too fast today.  I think it too much air flow. 
  15. vwaldoguy

    I've created a monster! #2 son is doing a brisket! Finished pics now

    Wow, that looks nice!  Great job to your son!
  16. vwaldoguy

    I've created a monster! #2 son is doing a brisket! Finished pics now

    Hope it goes well for him.
  17. vwaldoguy

    JULY 5th BRISKET (Better Late Than Never)

    Looks like a perfect smoke!  I do have a question about the salt/pepper rub.  What kind of pepper do you use?  Finely ground, or course?
  18. vwaldoguy

    My first smoke what went wrong?

    My MES 30" Gen 1 is similar.  I set the temp to 275 on the unit, and struggle to get a temp about 225-230 inside the smoker. 
  19. vwaldoguy

    Pineapple Bacon Roll Ups (Recipe and Qview)

    I do something similar with almond stuffed dates.
  20. vwaldoguy

    Preparing for an all night smoke

    I just did my first brisket earlier this week.  I did just the flat only.  I started mine about midnight.  Was up a couple of times through the night to check on temps.  Good luck!
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