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Alright, here it is. It looks really well done, amazingly tender and juicy still. I followed advice and wrapped at 140 after my beer injection and this thing is really moist and juicy. Pretty ok with how it turned out.

I'm hoping to do my first bacon run soon. Would love to see a bootleg ba on recipe!

Sounds like we have next weekend figured then. Though, no Publix. I miss that store from a year I spent living in Florida.

That's sounds great! I had been wanting to try beans in the smoker. Plus, key lime pie is always a good call.

That's the plan shyzabrau. That's how we do tri tip.

Thanks for tips dirtsailor. I'll wrap this guy up at 140 and give it a shot of beer to keep this moist. Thinking after roast and veggies tonight we'll have some french dips this week too. On a side note, harvested our first round peppers from the garden so this are going on the smoker too.

Hey guys, I haven't been around in a bit lately but have a question about rump roast. The wife found a rump roast on sale yesterday and brought it home. It's sitting with a dry rub for now, putting it in the MES30 later today. My wife likes beef, cooked, a lot, not rare in the slightest bit. So...

Duplicate post, please delete.

All done, absolutely delicious. Does anyone think Alder lends an almost ash like flavor in your experience?  Just before wrapping in foil. After having sauce on in the smoker for about a half hour.

Thanks Al, I'd say they are looking good just befor the foil wrap. 185 on the meat probe. Can't wait.

Hi all, 3rd go around with my new MES30 digital. Found some beef short ribs on sale today, figured what better way to kill a snowy cold and damp Sunday? Alder and HIckory @ 225 watching the progress and going close to a 3-2-1 method. Homemade rub, homemade mac & cheese with baked beans to...

I'd call it a success! It ended up taking just over 5 hours before I pulled it off the smoker at 193 degrees. I had wrapped it when it stalled at 163 for an hour, next time I plan to just up the temp a bit and wrap in foil at 190 before the rest in hopes of getting a better bark. Learned a bit...

Wow, those are priced really reasonably. I'll have to get one ordered sometime soon. Thanks for the advice!

Thanks Bear, I plan to use the meat probe that cames with the MES 30. Is that good enough for now? I figure there are better thermometers out there.

Thanks Al, those times were my best guess, not limits at all. Luckily today, this is all I have planned so I can wait as long as it takes!

Hi all, Here is the plan for my first attempt at brisket today. I'll be using an MES30, mesquite and apple chips. It's a ~3lb brisket, I plan on giving 3.5-4 hours at 225* before wrapping and letting it rest in a cooler. I put some rub on this morning, will keep it in the fridge until an hour...

Thanks for the welcome guys. I have been looking at the Amazen products, those trays seem perfect. going to throw on a 3 pound brisket here in a couple hours to take this thing for a longer test drive.

Hi all, I was surprised this morning with a new MES30 from the wife. Ace Hardware had a deal with rib rack, sausage hanger and cover for $129. My previous smoker was a "Kingsford" brand from wally world. I really like the smoking process but that thing frustrating at best, couldnt hold temps...