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  1. mvincent42

    smoking a chucky for some bbq chili

    They were pretty much just burnt on my water pan. Obviously didn't start with enough water. Will keep that in mind for next time. Thanks for the advice.
  2. mvincent42

    smoking a chucky for some bbq chili

    Super moist. Slices nice. Haven't tried pulling yet but I will make it work. Not a lot of smoke flavor. Think 2 hours was too long with no smoke. I usually leave it for about 1/2 hour before adding chips. Got busy and forgot. Boo. Delicious flavor though and bark is amazing!
  3. mvincent42

    smoking a chucky for some bbq chili

    Resting now. Nice bark. Got up to 205. Hope it will pull/shred. Anybody ever tried to pull meat after freezing? I am trying to decide whether or not to pull it tonight..... Thoughts?
  4. 2013-01-06_20-18-59_845.jpg

    2013-01-06_20-18-59_845.jpg

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  5. smoking a chucky for some bbq chili

    smoking a chucky for some bbq chili

  6. mvincent42

    smoking a chucky for some bbq chili

    So some friends are having a baby shower/chili cookoff on feb 9. Chuck roasts were on sale so I decided to smoke a chuck 2lb roast and freeze it. I have noticed the smoke flavor really comes out in the meat when you freeze it. Started off with dry rub: The stuff in the shaker is a mix of tony...
  7. 2013-01-06_13-44-34_411.jpg

    2013-01-06_13-44-34_411.jpg

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  8. 2013-01-06_13-24-07_28.jpg

    2013-01-06_13-24-07_28.jpg

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    • Album: smoking a chucky for some bbq chili
  9. mvincent42

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    Sounds like an awesome rib recipe, stygshore! I can't wait to try some. Smokinvic, the stand sounds like a fine idea to me. Take pics when it comes out!
  10. mvincent42

    How Many Mes Owners Here?

    I asked the same thing when I started here. The unanimous answer to something that is almost impossible to screw up is a meatloaf. Here's a link to my first smoke: http://www.smokingmeatforums.com/t/130057/first-time-using-mes-meatloaf My only problem was that the cheese all leaked out. I...
  11. mvincent42

    second round of cheese. first batch awesome

    It was milk and garlic I was smoking for my cheeseburger mac and cheese balls for the nov/dec throwdown. Use that, Velveeta, bacon and blue cheese to make my mac n cheese. Great for mashed potatoes too.
  12. mvincent42

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    I do 225* on my turkey breasts until about 175* or 180* internal temp (usually around 3 hours ish.) I fill my water pan about 1/4 of the way full to catch juices for gravy (so they don't burn to the pan.) I always use hickory chips because that's what I have. Good luck!
  13. mvincent42

    Smoker help!!!!!!

    Some people say no pics it never happened...I say, "how did it come out?"
  14. mvincent42

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    Thats better. Good luck on the turkey man!
  15. mvincent42

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    Dude I hope it works better for you. If not take it back. Mine is the bass pro mes 30 model 20072010 and it is idiot proof. How did the burgers turn out finally?
  16. mvincent42

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    165* will be well done if that is what you are going for. Here is a guideline on internal temps: http://www.ochef.com/1109.htm I like mine more in the medium rare/medium stage. Sorry I didn't notice your post sooner. Hope they come out the way you like them!
  17. mvincent42

    Smoker help!!!!!!

    Definitely want to see pics. Can't wait to do one myself!
  18. mvincent42

    Smoker help!!!!!!

    Let me start by saying I have never done pastrami before, but I have done a ton of research into corned beef and pastrami. If you started with a store-bought, cured, corn beef you shouldn't have to worry about the temperature danger zone since most are cured with nitrates. If you cured...
  19. mvincent42

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    I have done a few of the boneless turkey breasts (butterball I think.) Be aware that if yours is in a net there could be a good reason for it. I was very surprised when I took the net off and there were 3 or 4 pieces that were formerly tied together. I like to untie it and really get some...
  20. mvincent42

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    Dude, that's strange man I wish I could help. I found a thread that might help you. http://www.smokingmeatforums.com/t/117388/true-or-false-as-long-as-you-make-smoke-your-meat-will-take-smoke Chef jimmyj (the first post after the survey) has helped me out a lot with questions I have had over...
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