Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. IMG_3046.JPG

    IMG_3046.JPG

    • carolinadoug
    • Media item
    • Comments: 0
    • Album: Brisket at the Beach
  2. carolinadoug

    Bday dinner

    looks great already!  Should be a great bbq day in your house. Might have to do a brisket, butt and some sausage some day....
  3. Brisket at the Beach

    Brisket at the Beach

  4. carolinadoug

    Smoke Log

    Nice work Rigman.  At my age it's nice to go back to something written down and saved to use as a reliable source. Thanks for sharing!
  5. carolinadoug

    Brisket at the Beach

    Well, coldest night in Murrells Inlet, SC all year.  Brrrrr. Woke up early and figured I'd get the brisket on that I put rub on and wrapped 24 hrs ago. RUB: 1/4 cup kosher or coarse salt 1 tablespoon black pepper, ground 1 tablespoon paprika 1 teaspoons cayenne pepper 2 teaspoons oregano...
  6. IMG_3045.JPG

    IMG_3045.JPG

    • carolinadoug
    • Media item
    • Comments: 0
    • Album: Brisket at the Beach
  7. carolinadoug

    First Time Brisket Questions

    This is my cheat sheet after reading hundreds of threads on brisket :) Of course it is saved as a contact on my phone under BRISKET! RUB: 1/4 cup kosher or coarse salt 1 tablespoon black pepper, ground 1 tablespoon paprika 1 teaspoons cayenne pepper 2 teaspoons oregano leaves, dried 2...
  8. carolinadoug

    Brisket cooking times in a 30" MES

    As the title suggests - hoping to get a close approximation for a 5lb brisket tomorrow. Considering cooking at 230*, foiling at 165* and pulling it at 203* IT, rest for an hour and then devour. I suspect it will be 4-5 hrs till I foil - and then another 2+ hrs to get up to 203* IT. I'll only...
  9. carolinadoug

    Emergency: Just finished the rub on my pork butt and my MES is tripping the GFCI and not turning on.

    Glad to see you save the meal! BTW - I used an extension cord a few times ago and noticed a lot slower heat up.  Plugged directly in the last two times and voila - heats quickly, stays at temps easier, etc... Might have to start storing this unit in my storage shed where i have dehumidifier...
  10. carolinadoug

    2nd Smoke from a Newbie- Whatcha Think???

    Very nice!  Apple is great on poultry and pork IMHO.  LIke you - I love this place for all of the information, wisdom and experience.  Addicted to Smoking now!
  11. carolinadoug

    Big brisket -- cook it whole or cut it in half

    Appreciate the help guys.  This brisket is flat only, so cut in half it goes.  Now to plan out the rest of the cook, rub, injection, temp target, etc....  I've read and watched so many vids/threads, etc...time to decide on a plan and execute :)
  12. carolinadoug

    Big brisket -- cook it whole or cut it in half

    Hmmm, older thread and have been searching and reading on here and various other google searched threads from elsewhere. 10.55 lb Flat from Sams sitting in the Fridge.  Just wifey and me - although I can usually "gift" some nice meat for others. Was thinking about cutting it in half...
  13. carolinadoug

    Finally opened my first 30" MES

    you are going to love it!  No muss, no fuss, easy to keep temps right where you need them, etc...  Best of luck!
  14. carolinadoug

    10 butts ready for the smoker!

    time to start Facebook live vid of smoke, meat and beers :) Good luck tonight....getting cold here at the beach in south carolina....holy $&%^#!!  
  15. carolinadoug

    Pork Loin

    1.  Pork loins do NOT take 45 minutes per pound at 225* in an MES - closer to 30 mins per pound.   2.  Stopping at 140-145* wrapping and keeping at 120-130* for 3 hrs does NOT dry them out. 3.  Mahogany sauce is such a nice taste/different alternative! Took the loin off about an hour before...
  16. carolinadoug

    Pork Loin

    just probed again and sitting at 145*  As I got ready to put it in the cooler had some juice escape the foil!  So....one more wrap and back in the MES at 120* stay at 145* IT for another 45 minutes, then I'll pull it and let it rest.  Guess I may have been a tad bit worried without need.  Now...
  17. carolinadoug

    Pork Loin

    Sigh - okay, wrapped the loin and still in the MES set at *120 for now. Should I pull it and wrap it in some towels and shove it in the little yeti? Worried about this thing overcooking or drying out at this point!
  18. carolinadoug

    Pork Loin

    1:44pm.  Mahogany sauce made.  Added 1 cup on top of the Loin and put it in the Pan with a bit of water to let the drippings recarmelize. IT is up to 139* on the MES probe and matches my digital external probe (thats actually good news since it's the first a/b compare I have done). Going to...
  19. IMG_3029.JPG

    IMG_3029.JPG

    • carolinadoug
    • Media item
    • Comments: 0
    • Album: Pork Loin
  20. carolinadoug

    Pork Loin

    12:15pm update.  Smoker was up to 225* 15 minutes after loading the loin.  IT is 91* already and dripping are captured nicely in the pan. Added more apple with some hickory chips to continue the smoke.  So far so good :)
Top Bottom
Back
Clicky