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Pork butts in the MES30
- tom 178
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Pork butts in the MES30
I have two small pork butts in the smoker with quite some time to go. They have been rubbed with mustard and Jeff's rub. I'm going to make some pulled pork. -
Image13.jpg
- tom 178
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- Album: Pork butts in the MES30
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porkwrap2.jpg
- tom 178
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- Album: Pork butts in the MES30
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ttwrap.jpg
- tom 178
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- Album: Pork butts in the MES30
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Tri-tip smoke
- tom 178
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Tri-tip smoke
Got a TT going in the smoker. Used a whatsthisheresauce brown sugar paste then some of Jeff's Texas rub. Before it went in I just seared it on the grill. Next pic will be after a rest and ready to eat. -
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- tom 178
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- Album: Tri-tip smoke
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ttwrap.jpg
- tom 178
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- Album: Tri-tip smoke
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Pork butts in MES 30"
Cael sorry this is so late, I just leave them right in the pan. I have a baster ready to suck out the extra juice. My next ones will be tried like you said, one in the drip pan and one above. -
Hello all, new to the site and smoking
Happy 4th Dave! Let's go Red Wings! Yes ribs and tenderloin can go in together, watch that tenderloin so you do not want to dry it out which is pretty easy to do. Here is a link to Jeff's braided pork tenderloin. http://www.smoking-meat.com/june-6-2013-braided-smoked-pork-tenderloin -
Happy Forth of July! What are you smoking this weekend (in the smoker that is)?
Happy 4ty of July! I have four chickens and a rack of baby backs in the smoke. Yesterday I did two tri-tips and two pork butts.- tom 178
- Post #39
- Forum: General Discussion
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Hi from Maine
Welcome BubbaPaul! I have been making lobstah rolls the past few weekends and I am thinking of doing some smoked lobstah for them next. I am doing some shrimp rolls today as lobstah is harder to get here in Vegas. I also use a MES 30" , mine is analog. I was so new to this a year ago I just... -
Hi, newbie smoker jumping in to the deep end, need advice.. (whole brisket)
Hi jbow welcome to the forum! Sounds like you are n the right track for the brisket. Do you have any other thermometers for the oven? If so put one in and see how close it comes to the MES one. I think keeping it whole with the point on top is the way to go. I did one that I was having problems...- tom 178
- Post #4
- Forum: Masterbuilt Electric Smoker (MES) Owners
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MES 13lbs. brisket
oldschoolbbq- that is what I want, just does not come out like that from the electric, yet. I'm not sure what I can do but I'll try to do it like yours and see if the electric smoker can do it. Thanks! -
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Saw some cheeseburger sliders on here a few weeks ago and now I can't find the thread
Hi LivewireCS did you try the search forums bar up near the top? I got this thread hope it is it http://www.smokingmeatforums.com/t/114623/hickory-smoked-jack-daniels-bacon-double-cheeseburger-sliders-q-view -
MES 13lbs. brisket
Demosthenes9- I did try to go for probe tenderness on the flat but I guess I went to long as it was dryer than I wanted. It was still edible but not like the pros . I did learn that keeping the point on is probably a better way even if I have to cut it to fit it in the MES 30". I think I'll try...
