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  1. nopigleftbehind

    MES 30 Pork Shoulder - Finally Figured it out

    Did some Youtube video watching of the famous Franklins BBQ in texas. My MES 30 is very inconsistent on temp missing the mark by up to 20 plus degrees short at times. That said, I have done pork butt on numerous occasions. Always comes out like the consistency of a pork roast (even with IT up...
  2. nopigleftbehind

    MES 40 External Thermometer

    So I was checking out the photo section.  Saw someone using a MES 40 with external thermometers running "through" the door opening.  Wouldn't that damage the seal?  I run mine through the vent openings on top of the unit.  Just curious on everyones thought.
  3. nopigleftbehind

    Reheating Boston Butt once pulled

    Hey guys.  Just wanted to know the various ways to reheat boston butt that has been pulled.  Tried to put in low in oven (190deg) and it started to "bake" the outside.  Still good but.  Had some juices left over from smoke.  Should I have put in a pot and let the meat soak it on low??? Thanks
  4. nopigleftbehind

    Layering the smoker with different meats/items

    So I see a lot of guys and gals smoking multiple items in their smoker.  I would imagine that you put the items on top that will cook the fastest so you don't have "raw" juices dripping on cooked food.  So veggies on top over chicken who are over ribs/butts???  My worry with this combo is the...
  5. nopigleftbehind

    Master built 40 Stand

    So I got the master built stand for my MES 40.  Installed it and now my smoker leans backwards.  Has anyone else had this problem?  If so did you shim it or was there a bigger problem? Thanks
  6. nopigleftbehind

    Brisket - 1st attempt - Need Advice

    So Here is my first attempt at brisket.  4lb flat.  Smoked at 250 (maybe 235 don't remember).  With 2/3 apple and 1/3 hickory.   Rubbed down brisket and sealed overnight.  Next day added some extra rub.  Rub consisted of paprika, salt, pepper, onion, garlic, sugar oregano, cumin.  Didn't like...
  7. nopigleftbehind

    Brisket Reheat

    So I smoked my first brisket today.  A 4lb flat.  Did the process whereby you smoke to 170 then wrap and smoke to 200 then place in cooler for at least an hour.  Now we are having people over for tomorrow and because of our schedule I was unable to smoke on the actual day we are eating it...
  8. nopigleftbehind

    MES 40 stand

    Sorry not sure if this is the right location for this question.  Anyone make a stand for their MES instead of buying the one Masterbuilt produces?  Thanks
  9. nopigleftbehind

    MES 40 Cleaning

    Hello.  So I have a MES 40 with the glass viewing window.  What was I thinking!!!??? LOL.  First smoke spent about 15 mins or so cleaning inside of glass just to see in.  Let it go two cycles after that and you can't see through the damn thing.  HAHA.  Its like cleaning sap off my kids.  Is it...
  10. nopigleftbehind

    Pork Baby Backs - 2nd attempt

    So I apologize for only having the ending pic.  The baby backs looked amazing coming out after doing a rough 2.5, 2, 0.5 timing method.   Used a dry rub recipe from right off this site.  As well as one rack got a foiling juice.  Have a couple of questions though.  Had 3 racks total.  Also smoked...
  11. nopigleftbehind

    2nd Smoke from a Newbie- Whatcha Think???

    First off have to start off by saying thank you to everyone on their advice and links.  I am on classic car forums all the time and very few people want to share knowledge.  So THANK YOU!  I learned how to spatchcock a chicken, brine and season.  My wife and friends crushed this bird in...
  12. nopigleftbehind

    Let's crown a winner!

    Ok so I am a little frustrated with my MES 40 at the moment (or am I frustrated with myself huh?) ...so lets have some fun.  Answer the next two questions. 1.  What is the weirdest thing you have ever smoked or seen smoked? 2.  What is the one smoked item you wish you could try that you...
  13. nopigleftbehind

    MES 40 Problems

    So to preface a thread I started before.  Pork butt twice undercooked.  Cooked pork butt 275 for 10 hours.  Was more like pork chop than pulled pork.  Tested the thermometer both external and internal.  Both work fine within a small range of 2 degrees.  Then went back to MES and here is what I...
  14. nopigleftbehind

    MES 40 Pork Butt gone wrong *UPDATE*

    My first pork butt with my new MES 40.  I have played with Cookshacks before and found a pork shoulder at 275 degrees at 9.75 hours for a 7 to 8 lb butt worked wonders.  Pork came out perfect.  Just pull the bone out and shred.  My MES after 10hours - pork came out much like pork chop with no...
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