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  1. jake0531

    Jerk pork! First go round

    Going to make Malcom reeds Jerk pork recipe. Almost 9lb butt, cut up into 3rds (wanted to cut length ways but I ended up getting the butt from Walmart and they said they couldn’t cut it, so I had to cut it up width since I couldn’t cut through bone) Seasoned with the jerk rub in the recipe...
  2. jake0531

    Diving into pellet grills

    I have a GMG Daniel Boone and love it. No issues here, and fits a packer brisket with room to spare. You might check out smokin brothers or Yoder. If I would’ve had a bigger budget I would’ve gone Yoder, as they are locally made for me and work great. Smokin brothers are made in Missouri and I...
  3. jake0531

    After a long week...RIBS

    Charcoal for heat fuel, and pecan wood for smoke
  4. jake0531

    After a long week...RIBS

    Turned out great! Finished around 8 pm, a little over 5 hours on the smoker. There was 1 bone left on the cutting board by time my wife and I got done. We were so hungry forgot to take finished pictures
  5. jake0531

    After a long week...RIBS

    I’ve been messing with dialing in what this cooler wants to run at throughout this rib cook. Been sitting around 255-275, which is a little higher than what I like to run for ribs, but with side to side temps this good, I’ll let it run higher all it wants
  6. jake0531

    After a long week...RIBS

    Also doing a grate test on my new Inkbird ibt-4xs today. Have one probe on one side of ribs away from fire and the other on other side of ribs closest to fire box. Not too bad for a char griller offset IMO
  7. jake0531

    After a long week...RIBS

  8. jake0531

    After a long week...RIBS

  9. jake0531

    After a long week...RIBS

    Dogs and my son are enjoying the day too
  10. jake0531

    After a long week...RIBS

    Inventory week at my work this week and worked all 7 days. Finished up at 1 today and decided I wanted to relax with a few beers and to stoke a fire so brought out my old stick burner for the first time in well over a year. Got some ribs going. Hope everyone’s enjoying their Sunday
  11. jake0531

    Smoking Ribs

    I never cook ribs according to “3-2-1” or “2-2-1”. I cook ribs to color, and tenderness level. After about 3.5-5 hours I check every 20ish minutes and pull up in the center of the rack. If the ends stay on the grate, the meat is starting to pull apart on top, and you can almost pull it apart...
  12. jake0531

    What sides

    going to be doing some chicken drumsticks this week sometime. What side(s) should I or my wife make? Wife doesn’t do beans, and my son is lactose intolerant, so has to be something between those lines. Thanks ahead
  13. jake0531

    Maintaining Temperature

    how much are your temps fluctuating?
  14. jake0531

    First Brisket ever on MES 30

    I would be assuming that’s you’re issue then. If you’re going to wrap, you usually do it when the brisket reaches around 160 degrees to help push through a stall. Now had you wrapped it after in foil and rested it you would’ve gotten a different outcome I believe , since foil doesn’t absorb...
  15. jake0531

    First Brisket ever on MES 30

    You wrapped it in butcher paper after the cook while it rested in the cooler? If so that sounds like your problem. Butcher paper absorbs moisture and if you wrapped it after, those juices redistribute and go out into the butcher paper, hence the extremely hard bark and dry meat
  16. jake0531

    Finishing Sauce...how long does it last?

    That recipe IMO is plenty for 2 butts with average weight of 8lbs. I don’t like a lot on mine so I save the rest and put it in a sealed bottle til the next pork butt I do. Usually a month apart or so.
  17. jake0531

    Can’t get charcoal hot enough for long periods

    Also make sure all your vents are wide open. If I’m grilling I’m usually using a small table top grill about a 12-14” round surface area. I can open the top and side vents all the way and with the lid on and food on, and I’ve made more holes in the bottom for airflow, it still chokes the fire...
  18. jake0531

    Can’t get charcoal hot enough for long periods

    Not enough air, and don’t expect “good” grill marks using that grate. Get yourself a set of grill grates for your grill size if you want the good sear marks
  19. jake0531

    Brisket price

    I’m near Wichita Kansas too If that helps decide if it’s good or not, I know prices vary where you’re located
  20. jake0531

    Brisket price

    Finally got a multi probe thermometer and looking to do my first brisket soon. My local Kroger has choice brisket on sale this week for 2.99/lb. is that a good price for choice? I believe sale goes until end of Tuesday, so not sure what will be left. It’s inventory week at my work this week, so...
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