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Hi. I’m trying to estimate time (recognizing temp will ultimately decide things) to smoke my brisket for Sunday dinner. I usually smoke at 225 degrees. I’ve got 2 points, each about 4 pounds, and a flat of about 6 pounds (and about 2 inches thick). I’m planning to do burnt ends with the...

Started a 9 lb butt in the smoker at 5AM - following the helpful instructions in the sticky. Having done several briskets, I know about the stall - but dang this butt has been stalled at 155 for over an hour now! I am usually pretty patient, but it's killing me today. I want to get this thing...

Did my first pork tenderloins in the MES 30 this weekend. Wish I had taken pics. Rubbed them with olive oil and a mix that included: cumin, chili powder, brown sugar, oregano, thyme, curry powder, garlic powder, salt, and pepper. Let them rest in the fridge overnight, heated up the smoker to...

We've got an MES 30 smoker.  Our rookie effort with a 14 pound brisket came out so good (please don't let it be beginners luck) that the neighbours have begged us to do a party - so we're going to smoke about 28 pounds of brisket this weekend.   Give the size of our smoker, last time we split...