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  1. br2.jpg

    br2.jpg

    • tom 178
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    • Album: Butts n Shorts in MES analog 30"
  2. br.jpg

    br.jpg

    • tom 178
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    • Album: Butts n Shorts in MES analog 30"
  3. tom 178

    Butts n Shorts in MES analog 30"

    Hi oldschoolbbq, I love the tube! It smoked for about 5hours. I can't wait until the pork is up to temp. I'm ready to eat the ribs but they are not tender enough yet. I post some pics when they come out. Tom
  4. tom 178

    Congrats to Bear on 20,000 post Wow !

    Bear thank you for all the details and help with your great posts!
  5. Butts n Shorts in MES analog 30"

    Butts n Shorts in MES analog 30"

    • tom 178
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  6. tom 178

    Butts n Shorts in MES analog 30"

    Today I'm cooking some pork butts and I threw in some beef short ribs. Both got Jeff's rub. and have been in for about 5 1/2 hours. I got the A-MAZE-N-TUBE-SMOKER filled with Pitmaster's Choice-Hickory/Cherry/Maple pellets.
  7. Image5.jpg

    Image5.jpg

    • tom 178
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    • Album: Butts n Shorts in MES analog 30"
  8. Image4.jpg

    Image4.jpg

    • tom 178
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    • Album: Butts n Shorts in MES analog 30"
  9. Image 3.jpg

    Image 3.jpg

    • tom 178
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    • Album: Butts n Shorts in MES analog 30"
  10. Image2.jpg

    Image2.jpg

    • tom 178
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    • Album: Butts n Shorts in MES analog 30"
  11. Image1.jpg

    Image1.jpg

    • tom 178
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    • Album: Butts n Shorts in MES analog 30"
  12. tom 178

    Pork butts in the MES30

    They were 4.14 and 3.69 lbs. I took them to 207 degrees
  13. tom 178

    Pork butts in the MES30

    I had them in for about 7.5 hours @240, they were foiled for a couple of those hours.
  14. tom 178

    Smoking it up in Vegas!

    I may have to go for a drive with the windows open to try and find your smoke. I have two racks of baby backs sliced going right now. That pork sure looks good!
  15. tom 178

    Pork butts in the MES30

    Here is one of the done ones.
  16. done pork.jpg

    done pork.jpg

    • tom 178
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    • Album: Pork butts in the MES30
  17. tom 178

    Tri-tip smoke

    It was good eating. Maybe just a little less rub may have been even better. This was in the smoker for around 2 hours at about 223 degrees. I let it get to 133 degrees IT. Then 1.5 minutes on a hot grill for each side.
  18. ttdone1.jpg

    ttdone1.jpg

    • tom 178
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    • Album: Tri-tip smoke
  19. ttt.jpg

    ttt.jpg

    • tom 178
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    • Album: Tri-tip smoke
  20. porkwrap.jpg

    porkwrap.jpg

    • tom 178
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    • Album: Pork butts in the MES30
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