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Pulled pork oops, will anyone notice?
This thing took forever to get to temp but I'm cooking by temp, not time. I did have the door open a lot initially so that is probably why. Just mixed up a batch of JJ's Finishing Sauce to see if I like that. I live less than a mile from a spice store that has awesome prices. Been in there 3... -
JJ's Finishing Sauce...Awesome!!!
Gonna give this sauce a try. It's almost pullin time- the zil
- Post #50
- Forum: Sauces, Rubs & Marinades
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Pulled pork oops, will anyone notice?
Rub had Hungarian paprika, black pepper, salt, ground coriander, cumin, brown sugar,mustard, garlic, onion, & thyme. I feel better knowing it won't be a catastropy. I didn't tent the AMNPS. I usually don't. After the burnout I started over fresh, taking care not to overfill. I'm sure it got... -
Pulled pork oops, will anyone notice?
I checked my pork around 3 AM and found that the AMNPS had gone out. After it burned through 2 rows in record time it wouldn't stay lit. Finally got it going again and went to bed. Just checked it and only half of the first row burned til it fizzled out again. I wrapped the butt in foil at this... -
Pulled pork oops, will anyone notice?
I'm cursed tonight. My AMNPS wasn't staying lit so I microwaved the pellets, opened the chip hopper a little, relit the pellets, and pulled out the tray a little. Set it to 220 and thought I would check it before going to bed. Went back, maybe 45 min later, and saw my temp was up to 300 deg... -
Pulled pork oops, will anyone notice?
With the Hungries around my house I could have stirred in Drano and they would compliment me on it being extra tender. We shall see what happens. -
Pulled pork oops, will anyone notice?
- the zil
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Pulled pork oops, will anyone notice?
I accidentally grabbed the pumpkin pie spice instead of thyme when making my rub. I couldn't get it out so I said what the heck, I'm not wasting all of these good spices and stirred it in. It was only a tsp. do you think anyone will notice? Slathered in mustard and rubbed down with a new... -
Pastrami from scratch on the Smokin It #3
Thanks for the costing. I always take that into consideration. You can't put a price on the fun, learning, bragging rights or superior quality though. You know you are feeding your family quality foods without all of the additives. Nice job -
Easy Corned Beef Flat Pastrami
I want to try this but don't understand what you mean by steaming it. How do you do that? -
???? about MES 30 and AMNPS vs chip tray
I love my AMNPS with my MES 30. First thing I had to learn was to be patient with the lighting process. Light it up with a torch and let that flame gently burn for at least 10 minutes before you put in the MES. I don't tinker with the chip hopper or anything to enhance airflow. If I light the...- the zil
- Post #7
- Forum: Electric Smokers
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Frisky brisket - QView til it Hurts
I did add liquid for the foiling. I ran out of heavy duty aluminum foil and put it in an aluminum pan with cheap foil on it because that was what I had. That foil was not what I normally use. Felt like Mylar. One thing, I find this rub too salty. I typically don't add salt to anything (high... -
Frisky brisket - QView til it Hurts
Thanks, good point. It was very tender and not terribly dry. My son said don't change a thing but I think it could be better -
Frisky brisket - QView til it Hurts
Ok, I had to go to the store so it was in the cooler at least 3 hrs. I wasn't sure how to slice it so I removed what was left of the fat cap and sliced what I thought was against the grain. It seemed a little dry so I added back some of the juice I saved. I made gravy out of the rest of the... -
Won't generate smoke.
I had the same trouble til I figured out to let it sit outside the MES for at least a good 10 min with it flaming. Let it get a real good red cherry on the end you lit. Then I put it right beside the chip tray without taking anything out. I just smoked a brisket with it using sugar maple...- the zil
- Post #9
- Forum: Electric Smokers
