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Bone In Pork Butt
Well down here in SoFla we have the pork shoulder with the bone around 20# which is the rear 2 legs, boston butt is just right above that and still part of the leg but no bone in it, and than you have the 2 front legs with the bones in around 10# The pork shoulder I'm talking about is bigger... -
Bone In Pork Butt
Anyone tried smoking one of these bad boys!? Just trying to figure out if they will come out as nice as a boston butt? I can get them bigger and way cheaper, although I think they will retain or have more fat in the meat after cooked. Should I debone it rather or just leave the bone? Need some... -
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Redi Check Thermometer
I bought the redi check thermometer a few months ago when I got the MES, it's been working great until the last 2 smokes. When I connect the meat probe and stick it into the meat it reads anywhere from 150-300 degrees! Replaced the batteries on Saturday and still the same thing happens! Anyone...- ycastane
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- Replies: 2
- Forum: General Discussion
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Pastrami Sunday
Sure thing! MES 30 @ 225 until IT reaches 203, these 4 pieces took 4 hrs, smoked it with cherry, recipe is as follows; 4 tablespoons fresh coarsely ground black pepper 2 tablespoons coriander powder 1 teaspoon mustard powder 1 tablespoon brown sugar 1 tablespoon paprika 2 teaspoons garlic... -
Pastrami Sunday
- ycastane
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Pastrami Sunday
So since I made the first attempt at Pastrami I've been hooked ever since, not to mention that my very Cuban father somehow loved this meat and now eats it as breakfast every day, and for this man to like anything besides Cuban food is a miracle lol. So without further adieu, -
First Brisket ever!
Yeah maybe I should have used way more salt and probably leave it over night with the rub, I did it right before I put it into the MES so that might be, not sure! Next time I will do it the right way with a nicer grade brisket as well. For now I'll use this meat as steak sammies! -
First Brisket ever!
Well what I think it was is that maybe when I probe the meat I place the thermometer at an angle and that perhaps threw it off, this morning when I woke up around 10 I brought up the heat up to 230 and around noon I got it to 189 IT, upon waking up it was at 171 IT, thermo I doubt is bad, I have... -
First Brisket ever!
So last night I attempted to go down the brisket road after many many threads of brisket read. Since I had a busy wknd I couldn't do it throughout the day so I decided to do it over night. I slapped the brisket with some salt, black pepper, onion powder, garlic powder, chilli powder and... -
What internal temp for corned beef?
As far as I know 205, I did my first last Sunday and I checked it and it was at 203 and took it right out since I was anxious and couldn't wait lol. Anywhere from 200-205 is fine, put it in the reefer for 2 days and then steam to 295 and slice, otherwise slice and eat it right away but... -
Turkey Sausage
- ycastane
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Turkey Sausage
I am hooked with this little store bought Turkey Bites (Turkey Sausage). Has anyone tried these and made something similar? I'd like to try to make this if possible, they seem very healthy so if there is any fat added is very little. They taste really good and since I always diet these little... -
London Broil and Chuck Steak
Wow that looks amazing!!! Great thread, thanks for taking the effort on sharing the details!! -
First Pastrami Attempt
Ohh okay, thought i might have messed it up a bit since it was the first time. I'll be buying a brisket this wknd and doing the brining and all from scratch!
