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Richie - The probe was in the thickest part of the meat. I guess I'm just trusting the MES 30 digital readout is accurate... Okie - I did wrap in foil and place in a cooler for almost 90 minutes. I would've waited longer but after an 18.5 hour cook, I needed to taste the darn meat at that...

Thanks Okie. I can't say there was too much trimming that I did, as the fat wasn't much thicker than a quarter inch. Since I have a MES 30, I don't think I'll ever be able to smoke a whole packer (unless I get good at this and decide to upgrade!). My goal is never to open the door until the...

I use a Taylor thermometer that was only used once or twice a year before I got my smoker. Is this not very accurate? Should I upgrade? I will check out Wal Mart, thanks for the tip.

Thanks Al. I guess since a brisket is notoriously difficult, I should view this as a success for my first time since my wife liked it, but the meat was too dry for my liking, and I wouldn't have felt right serving it to guests without masking the dryness with sauce.

In my area near Boston, it's hard to find brisket, so when I saw a 6 pound flat for $4.99 a pound, a spent the $30 to give it a shot. Here's a pic after a little trim: Here's another pic after resting with a rub for 4 hours: I fired up my MES 30 to 225 degrees, filled my AMNPS with hickory...

Both of my shoulders were cooked at 225. This one was 9 pounds. If I had to guess, I'd say the first one was a little smaller. Good to know reheating after it is pulled is better than reheating, then pulling. Thanks for the info!

The first time I smoked a shoulder on my MES30, it went well; 11 and a half hours at 225 w/ 6 hours of adding wood chips, and it tasted great. This time it didn't go exactly how I expected. I purchased an AMNS, and after testing it on a rack of ribs last week, filled 1.5 rows to try for 6...

My brine was a cup of Kisher salt and about a third of a cup of brown sugar. My rub did have some salt in it, but was heavy on pepper, along with lemon pepper seasoning (first ingredient: salt), garlic powder and ginger. Next time I'll brine for less time and be more careful with the amount of...

I started by brining a 4 pound bird overnight. The next day I rinsed the bird and applied a rub on and under the skin for 24 hours. I smoked at 250 for 2 hours and 15 minutes until the internal temp was 165 using mesquite chips on my MES 30. Here is the result: I was going to be gone all day...

I think this hunk of meat is called a pork blade roast. It was a great deal at the store, so I decided to throw it in the MES 30 today. I brined it overnight in 1/2 cup of Kosher salt and 1/4 cup of brown sugar. I applied a Father's day gift rub for 6 hours, and this is what it looked like...

The plan was to smoke 3 racks of baby backs; 2 with a traditional BBQ flavor and one rack of Chinese style ribs. I gave 2 racks some Mild Bubba Q Rub the day before: For the Asian rack I used the rub from Jeff's book and applied it an hour before smoking: The plan was to smoke a combo of...

PaRRot-HeaD  - How much smoke was the roast exposed to? Since you put it in at 11pm I assume you didn't tend to the smoker until the morning. Looks great!

I actually went without any sauces. I wanted to make sure I tasted the meat to see if I wanted to tweak my rub/cooking process. I know a sauce can enhance the flavor, so I'll spend some time in the forums to get ideas from other people. I'm not a vinegar guy, so I'll have to put something...

I am new to smoking and this forum. I have a MES 30 and smoked a picnic shoulder yesterday. After preheating to 275 and filling the water tray with hot water, I cooked at 225 for 10.5 hours and 250 for the last hour. I used the Mild Bubba Q Rub I found on this site. Good flavor in the rub, but I...

Hello everyone. I live a half hour outside of Boston. Not quite the hub of BBQ, so I figured I'd have to start making my own. As a newbie to smoking, I purchased a MES 30. I've always thought a true pit boss would turn his nose up at an electric smoker, but I thought it would be an easier way to...