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  1. id2nv2nj2ca

    Pastrami............Packer or Flat??

    Hi there.  Just wondering what the general consensus is when making homemade pastrami, do you use a whole packer brisket, just the flat or just the point? Thanks. FYI, I tried making pastrami once using a store bought corned beef.  It was a colossal failure.  Not sure what I did wrong. 
  2. id2nv2nj2ca

    My first foray into the world of makin' bacon...

    All, I have a couple questions about homemade bacon. A couple of weeks ago, I picked up a pork belly at Costco that was just around a quarter pound shy of 10 pounds.  For the next couple of days, I watched videos, read about recipes and techniques, etc etc etc, to the point of my head almost...
  3. id2nv2nj2ca

    Cold smoke pork butts or brisket???

    Sorry this isn't the beef forum, but I started with pork butts, so I hope this is OK. Just curious if anyone, when the temperature outside is low enough (35-40), has ever cold smoked any meats like pork butts or brisket, etc etc, so the smoke flavor gets into the meat more as I understand it's...
  4. id2nv2nj2ca

    Thinking of building a smoker from the ground up.

    Currently, I have an MES 40 that I added a mailbox modification to use my AMNPS with.  Just couldn't keep that thing lit inside the smoker for some reason. Anyway, I really hate that the temperatures inside the smoker are so different, not only on the same shelf from left to right when only...
  5. id2nv2nj2ca

    How long does smoke need to be present??

    I am currently smoking two bone-in Boston butts using my MES 40 and Amazen pellet smoker in a mailbox mod on the outside of my smoker. Obviously, I want the smoke flavor when it's time to eat.  I also want it to be as juicy as it is tender when it hits 200 IT, so I am contemplating just having...
  6. id2nv2nj2ca

    Protecting the probes...

    I will have a new Maverick 733 delivered today, and want to know the best way to protect the probes.  My 732's stopped working, so I upgraded the unit, too.  But, I want them to last much longer this time around.  $20 for a new probe is a lot of meat that can be smoked, no? ;) Thanks for any...
  7. id2nv2nj2ca

    Packer or Flat Brisket, and why, etc etc etc....

    So, I have done a few briskets, all "packers" from Sam's Club because I'm not wealthy, and they were about $2 or more per pound less than the "flats" they had. Wasn't too bad. However, I think they could have tasted a lot more flavorful, especially on the point end. Sooo, yesterday I was in...
  8. id2nv2nj2ca

    My mailbox mod....

    Haven't been here for awhile, but just finished up my mailbox mod for my MES 40.  Seems to work well.  Have been using the mailbox for awhile now, but just finished putting the smoker on the base and attaching the mailbox.  Actually, it's not attached, but just resting in case I have to move it...
  9. id2nv2nj2ca

    Do I have a brisket disaster on my hands???

    So, my first attempt at doing a brisket turned out well enough a co-worker of my wife asked us to cater a brisket dinner for 15 adults for today.  Gonna make a little extra Christmas cash.   Got the packer (I guess that's what it's called) from Sam's Club, rubbed it Sunday night and left in the...
  10. id2nv2nj2ca

    Temperature of brisket after wrapping in foil and going in cooler...

    Hi everyone.  Tried my hand at smoking a brisket overnight.  First, I don't understand the difference between the flat and the tip, even after watching 4 or 5 videos of prepping one.  I think I got a disfigured one from Sam's, but live and learn, right? :)  It was over 16 pounds from the store...
  11. id2nv2nj2ca

    OMG....Smoked meatloaf

    So, I came across a thread or newsletter post about smoking meatloaf. Just going to put out there that I will never eat meatloaf any other way again. Wow...amazing!!!
  12. id2nv2nj2ca

    Just discovered a time saver...

    Hi there.  In prepping a couple butts to smoke tomorrow for eating on Labor Day, a light bulb went off in my head.  See, in the past when we have finished putting the dry rub on one, we would lay out at least two long pieces of plastic wrap to wrap them in and put in the fridge overnight. ...
  13. id2nv2nj2ca

    Thinking about building a smoker out of an old freezer......

    OK, here's the deal.  I have an MES 40, the newer one.  It does an OK job, if I can keep my AMNPS lit (smokes GREAT when the door is open), and if I only smoke on one rack so everything is at relatively the same temperature. I really like smoking meat, and the wife and I have been thinking...
  14. id2nv2nj2ca

    Is it the meat, the smoker, or what???

    OK, here's the deal.  Last weekend, I smoked 5 butts for pulled pork.  Put them in at 12:30am on Saturday.  The last one came out of the smoker after all had reached the internal temperature of 200 degrees at about 6:15pm or 6:30pm the same day.  Had to relight my AMNPS at least three times...
  15. id2nv2nj2ca

    Two questions about pork butts...

    Thinking about buying a case of butts from Sam's Club. Saves around .50 cents per pound. Now for the questions, one related to the purchase, and one on prep. 1: Has anyone bought their butts in bulk, and then frozen them for later use? Any issues? Good to do, not good to do? 2: After just...
  16. id2nv2nj2ca

    First attempt at pork spare ribs....

    After asking the idiotic question of the day, here are the photos of my first attempt at pork spare ribs.  Smoked in the 2012 MES 40 with Todd Johnsons AMNPS with apple pellets.  On the smoker now are two chickens, one with Jeff's rub and one with Sam's Clubs rotisserie chicken seasoning...
  17. id2nv2nj2ca

    Does smoke penetrate through foil...

    Hi guys and gals.  I'm currently smoking three racks of pork spare ribs in my MES 40.  The good news, I have finally got my AMNPS smoking for the entire time of the smoke, after some help from Todd. My question is, since planning to do the 3-2-1 method, does smoke continue to be effective while...
  18. id2nv2nj2ca

    Beginnings of the BIG SMOKE w/photos.

    So, earlier this week, I asked for advice on how to smoke 8 Boston butts at once for a party this weekend.  Well, here are the photos so far.  The next one won't come for another 11 hours or so.  I can't say I'm too disappointed that the butcher at Sam's Club didn't know there were 5-two...
  19. id2nv2nj2ca

    Masterbuilt temperatures...NOT EVEN CLOSE

    Just did the boiling water test of my Masterbuilt smoker food probe, along with my Maverick probes.  Below are the results, keeping in mind that the temp being registered on the smoker IS the Masterbuilt food probe.  How can they possibly be this far off?  I understand a couple degrees, maybe...
  20. id2nv2nj2ca

    BIG Smoke this weekend....

    Hello ladies and gentlemen.  I have a few questions, and will try to get them out without writing a novel like usual. 1:  I need to know who many Boston Butts (Sam's Club two per pack) I need for enough pulled pork to feed 60 people 2 SLIDERS (emphasis added) each. 2:  I have a new 40"...
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