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Well - this is a first. Woke up at 6:26 to get ready for church and found my clock flashing 2:38. Backwards math - figured power went out around 3:55ish and of course - last night I put a pork butt on at 10:30 to be ready for mid day today. Just checked my tappecue site and see that the...

Been doing a few prime ribs for the family and friends lately - also doing some Beef Tenderloins for double the price - but dang they are good. Anyhow - shared my write up with a neighbor and everyone agrees - don't change a freaking thing. So - for anyone looking here's my write up and pics...

Going to a 5:30 NFL party. Buddy called me last night and is doing some Ribs...my wife just bought a 5lb brisket and I thought what the heck....let's bring some smoke to a smoke party. Almost to 160* and looking great - considering cutting it in 1/2 at 175*, keeping 1/2 on the grate till 195...

Well, ran out early today to pick up a 5-6 lb prime rib for the family to have as a post Thanksgiving meal. Long story but we were in multiple places and finally had a chance to enjoy a meal with our two sons. Have been considering a prime rib for a while and all agreed this was the perfect...

Smoked up some amazing wings yesterday - little applewood and hickory mixed. About 20 lbs of wings and then about 10 lbs of drumsticks. To finish them off I like to crank the grill up as high as it will go, then dump the wings onto the grill, close it up and listen to the Wet wing sizzle...

Been itching to do some chicken only smoking.  Both college boys are home and we are all ready for some chicken - of course, so is wifey! Cajun and Jerk Rub to start.  MES at 250*.  Meat on 3 trays and catch pan on the bottom tray. Going to smoke for 2-2.5 hours (probe for 165*). Might finish...

Prep for tomorrows feast started. 8.5lb pork butt for pulled pork, 8.5 lbs of Country spare ribs, 5.5 lbs of Beef Brisket and 5.5 lbs whole chicken ready for the smoker tomorrow morning - 5:30am start time. Meat Mitch for the win!  Best Whomp rub there is! Cook Log: 4:18am MES on, Pork Butt...

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...

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...

Just grabbed a 5.6lb Pork loin at Krogers - was going to do a pork butt, too good of a deal and nice piece of loin not to do this first. Just put kosher salt, pepper, cayenne, onion powder and some paprika rub in generous fashion all over this hunk of meat.  Wrapped and back in the fridge till...

2 weeks with my MES - love it already.  I've done some porkloins and some ribs, but woke up yesterday thinking about Wings for game day. With holiday travel, didn't have prep for anything and wanted a short 3-5 hr smoke.  Picked up 5 lbs of wings and 5 lbs of drumsticks. Got them home and...

49yr old trying to learn to smoke for the first time.  WIfey bought me a Masterbuilt electric smoker - the cinnamon colored outside one with stands/wheels, digital and remote.  Just got the unit seasoned last night and scouring the internet (mostly this site) for some easy to follow recipes and...