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yeah gets pretty crapped up, i just used some rubbing alcohol and paper towels and rubbed away for about 15 mins, im a clean freak so i dont like streaks haha, takes me longer than necessary, when i mop at 315am ill be posting an update pic :)
Hahaha cracks me up, anyway i was curious, do you allow your meat to sit out to get to room temp before smoking or do you pull it fresh from the fridge still cold? i let my first brisket sit out for about 4-5 hours and get to room temp...maybe thats why it finished far earlier than expected...
Ok so after a successful first brisket on my new MES 40 its time to try my luck at a Butt and some pulled pork this weekend for the sunday football games. I opted for injection with mustard and rub, see as follows.
8 pounder from walmart
the rub combo
the injection combo, i opted for...
Yeah I anticipated a longer smoke, i dont know, setting the mes to 225 and then putting an oven thermometer and an second thermometer hanging inside it said it was only around 200 or 205, i had to set the mes to 250 to get the inner gauges reading 225....suggestions??
It was a huge hit, very satisfied for my first time but I had done plenty of research to be prepared, both here and on google. Sorry no follow up slice pics, I was over families house for the football game. Anyway, my amznps came today, thank you todd!
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