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  1. eezy2no

    First Pork Roast

    I want to do a loin. I did burgers awhile back and they were amazing. Good luck on the chicken, my wife would probably like that too.
  2. eezy2no

    First Pork Roast

    just finished eating my first pork shoulder roast. It was amazing. We pulled it and made sammiches. 8lb boneless picnic roast. 10 hours at 240-250 degrees in my MES 40 with Mail box mod. Pulled it 195 IT and foiled in cooler to rest for 1hour. I tried the mustard and rub overnight that i have...
  3. eezy2no

    Is this a good price?

    I buy all my beef from Rabbits Ranch Beef here in Louisiana. It’s all grass fed and I paid $500ish for a quarter. It all depends on the size of the cow but it’s usually close to that. I would keep shopping though because those prices seem high.
  4. eezy2no

    First Brisket

    Brisket tasted amazing and was moist and tender. Maybe a little longer next time but I am very happy. Thanks for the assistance everyone, this is the reason I love this forum.
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  7. eezy2no

    First Brisket

    Just pulled it at 190 IT. Started checking with skewer at 185. It's double wrapped in foil and towels in a cooler resting. Forgot to get a picture but I will get some before slicing. Took 9 hours which is about 1 hour per pound at 235-240 degrees. I plan to slice and serve it in about 1.5 hours...
  8. eezy2no

    First Brisket

    Thanks. We are just short of 5 hours and at IT of 171. I opened it to spray ACV on it for a second and it looks good. It was only 9.75lbs before trimming so i think it will be done early and I'll wrap it in foil and towels and put it in a cooler. How long will it stay hot in the cooler?
  9. First Brisket

    First Brisket

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  10. eezy2no

    First Brisket

    3 hours into my first brisket. I put it on at 5am and I'm slightly concerned because it's already at 158 degrees 3.5 hours in. I'm using an MES 40 with mailbox mod in Louisiana. I have a the water bowl in with a little ACV. I have my MES set at 275 but my thermometer that I put in there is...
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  14. eezy2no

    Rump roast- first beef roast

    Pulled it at 131 IT let rest 30 minutes while I finished the Sauce. Very happy with the flavor was a little tough but I think if I had a slicer it would have been fine. The sliced picture is a mess because everyone had started making plates when I took the picture.
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    Rump roast- first beef roast

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  18. eezy2no

    Rump roast- first beef roast

    This is my first smoke on a beef roast and I'm attempting a 4lb rump roast with Chef Jimmy J's Au Jus. I'm using a MES 40 with mailbox mod at 215 and plan on pulling it at 130-135 IT. I am going to slice it. I only put SPOG on it because I wasn't sure what to use. My friend raises and sells...
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