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  1. What am I doing?

    What am I doing?

  2. thegoodsmoke

    What am I doing?

    I bought this brisket flat from the store today.  It's 2.98lbs, that's small I'm guessing.  But it was only $12 and I thought I'd give it a try.  I have a MES 30' and have smoked baby backs and butt before.  This will be my first piece of beef.  I guess my question is " What am I doing with this...
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    IMG_1825.JPG

    • thegoodsmoke
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  4. thegoodsmoke

    Put it on and leave it.

    About 4.5 hours, it was at 180 at 1300. No sauce. About right on the smoke flavor. Spices tasted good. I have no idea if lowering it 10 degrees would have helped.  I assume so, but it being my first one I just don't know.
  5. thegoodsmoke

    Put it on and leave it.

    I took pics but can't load them from my phone, when my new computer gets here tomorrow I'll upload them.
  6. thegoodsmoke

    Put it on and leave it.

    It was pretty good, but close to the bark was kind of dry. I don't know if that is normal or not. It could be because it was at 205+/-2 when I got home. I immediately took it out and let it rest before pulling it. I guess my expectations were just higher, but all in all not too bad.
  7. thegoodsmoke

    Put it on and leave it.

    I've been looking at the AMNPS that everyone is talking about. I'll be getting one.
  8. thegoodsmoke

    Put it on and leave it.

    IT is already at 179. Hope it doesn't go too high for the next four hours. I might have to come home and wrap it in foil in a cooler until dinner.
  9. thegoodsmoke

    Put it on and leave it.

    I threw it on at 0630ish, and headed to the gym. Came home and showered added a little more wood and left it. I didn't open the door and it won't be open until lunch when I check the IT. The smoker was running about 250 even though the digital on the somker said 265. Good enough for me. I...
  10. thegoodsmoke

    Put it on and leave it.

    Where would I put the AMZN in the smoker? I have a therm, and every is set. I'll come home at lunch to check the IT. The butt I got is only 5.5-6 lbs should I still cook it at 250+? Will it cook too quick?
  11. thegoodsmoke

    Put it on and leave it.

    MES 30
  12. thegoodsmoke

    Put it on and leave it.

    Awesome, got it rubbed up and sitting in the fridge for 6am. I'll have to show the wife how to add a few chips after an hour or so.
  13. thegoodsmoke

    Put it on and leave it.

    I've read quite a few forums about pork butts and I haven't read of anyone just putting it on and leaving it. I plan on putting a small one on my smoker in the morning and taking it off after I get home. Is there a problem with this? No spritzing no wrapping.
  14. thegoodsmoke

    Ham and Beans

    Foamheart, it's absolutely navy beans also known as great northern. I'm glad you said that, it just sparked something that made me remember. Ham pieces and corn bread.:drool. I'm wondering if the spare rib pork will work well. Only one way to find out I guess.
  15. thegoodsmoke

    Ham and Beans

    I remember eating ham and beans growing up about once a month. It was a soupy delicous bowl of cubed ham and beans. Does anyone have a recipe for this? I have quite a bit of extra from spare ribs, could this be substituted for the ham?
  16. thegoodsmoke

    First Time Spare Ribs

    Well here is a final pic. I didn't snap any good ones. The bigger end of the rack was just tender enough, but as the rack got smaller it was kind of tough. I just gave the smaller ones to the kids, they didn't mind.
  17. thegoodsmoke

    First Time Spare Ribs

    I just wrapped them up with a little margarine and a drizzle of sauce. They were looking pretty good. They seemed they would be pretty tender even without foiling. Next time it's no foil no sauce and only salt and pepper. I'll post back after they're done.
  18. thegoodsmoke

    First Time Spare Ribs

    Went home at lunch to throw some spare ribs on my new MES 30'. I started the smoker, got the ribs prepped and threw them on about 1150. I'm hoping to squeeze out of work for a few and wrap them up around 1430-1500. I wanted to try them with only salt and fresh cracked pepper and then sauce...
  19. thegoodsmoke

    1st smoke on MES

    They look delicious.
  20. thegoodsmoke

    1st smoke on MES

    What did you put in with them? I added a little apple juice and probably only gonna let them cook for an hour..then sauce them and let them cook for 30 mins or so.
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