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  1. texasjason

    Smoked thick cut pork chops

    Decided to try some bone in thick cut pork chops for dinner tonight. Set up the off set to around 260 degrees or so. Seasoned the chops with salt, 16 mesh black pepper, garlic. The kids chops just had some salt. Smoked for about an hour until about 140 degrees then seared on a hot gas grill 1...
  2. texasjason

    Brisket cooking quickly!

    Well I’ve had a brisket on about 5 hours now and it’s at 191 in the flat, close to the point. Started it out around 275 but have since backed it down to 250 or do. Any thoughts on how to slow this down to make sure fat gets rendered and it doesn’t turn out like shoe leather? I have not wrapped...
  3. texasjason

    Brisket timing question...

    OK I'm sure this has been answered a few thousand times on here but I seem to find different opinions so I'll ask anyway. Heading to a neighborhood party and bringing a brisket this weekend ($1.79/lb @ Kroger!). Not new to smoking but haven't tackled a brisket yet; mostly ribs, pork butt...
  4. texasjason

    Pork Butt-How many will this feed?

    Hi All, I'm smoking a port butt tomorrow for a neighborhood gathering, well a few houses anyway, and just wanted to make sure I have enough pork to do pulled pork sandwiches. I've got a 9.5lb bone in butt I picked up and we are expecting 12 adults (couples). I know the ladies won't eat that...
  5. texasjason

    Smoking enhanced spare ribs

    Hi All, Well I had spare ribs purchased for me that I am smoking on Sunday, but I just realized looking at the package further that these are enhanced with an 8% solution. Now I'm wondering if there is anything I can do ahead of time to 'unsolution' them so to speak. I'll rinse them before...
  6. texasjason

    Pork Belly Burnt Ends

    First time trying these but figured they should be a hit at the neighborhood party later this afternoon. Cooking on an offset smoker with post oak. She's been running hot today so trying to back her down to around 250.
  7. texasjason

    First Offset smoker

    Well I went ahead and finally got an offset smoker. Have had it fired up all day and so far so good. No leaks around the doors or anywhere else. About to throw some chicken on just for fun. But about to rain so that should be interesting! I got the Old Country Pecos.
  8. texasjason

    Debating on which smoker to get

    Hi All, I'm debating on which smoker to get. I've got a MES currently and have enjoyed that for the last few years. I do miss the true smoke taste that I think you can only get with a stick burner however.  I'm thinking either a Pit Barrel Cooker, WSM or offset cooker such as an Old Country...
  9. texasjason

    Brisket stalled out...question

    Hey all, I'm doing a small 4 pounder today and seem to be stuck right at 171 and has been there for about an hour. I wrapped it at 160 then went up until this point.  It's been in there over 8 hours and i've tested it with 2 thermometers, same reading. Just wait it out? It's definitely not done...
  10. texasjason

    First time brisket smoke in MES 30

    Hey everyone, So I've had the smoker for a while  now and done mostly ribs and chicken, but haven't tried a brisket until this weekend. My wife picked up a small one to test drive from Trader Joe's at 5 lbs.  Any thoughts as to how long (roughly) this should take and any tips/advice for a...
  11. texasjason

    Ribs going in the MES and using the amnps first time

    Hi all, Throwing ribs in my MES 30 today and using the amnps for the first time. I've been practicing with it the last few days using all the great information found on this site, following Bear's instructions to a t. Below is a pic of the smoke coming out of the unit-is this what it should...
  12. texasjason

    Two part AMNPS question

    Hi All, So i've been tinkering with the 30' MES smoker off and on since I received it as a gift over the summer.  Has been working fairly well.  Ribs are coming along and recently got a 'holy crap these are good from the misses'.  But I really want to try and get the AMNPS to work on it but...
  13. texasjason

    Creating the ideal set up for the MES 30in

    Hello all, I've been reading through all the posts on setting up the MES. Bear in mind this is my first time using a smoker.  I've done a few test runs on my unit just as is straight from the box.  One was a pork loin and the other a rack of baby backs.  The pork was decent and ribs were ok...
  14. texasjason

    New to the site

    Hello All! Just doing a quick introduction here.  Stumbled onto this site and am amazed with all the information.  I'm a rookie in this whole smoking world and looking forward to digging in.  Just getting my feet wet.  I'm in Dallas and started down this path after wanting to do some smoking and...
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