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Bone in Butt Time
Good Morning All, I have a 12lb bone in butt in the MES30 for dinner tonight. This is the third one I have done. Previous butts have been 8 and 9 lbs and have taken 16 hrs and 21hrs to hit the 200 deg mark for pulling. So having a bigger piece of meat and wanting it to be ready in time for... -
Bone Marrow
I just recently bought a quarter cow and had it butchered. When I got it back all cut up I had two bags of bone with marrow cut up into manageable pieces. I have heard marrow is delicious but I am looking for any ideas on how to prepare or what I could possibly add this to as I have never done... -
First time whole turkey in my MES.
I am preparing to smoke up a whole butterball in my MES30 on sunday. I have yet to smoke any poultry to date and I am a little concerned about the amount of smoke to put to it. I don't yet have an AMNPS which seems to be the easiest way to get TBS so I am just using the chip pan. Also wondering... -
Spicy Pickled Eggs
I have a Ghost pepper plant and a Red Caribbean Habanero plant growing in the yard and was sitting on the couch with a cold Heineken wondering how to use up some of these deadly peppers when it hit me PICKLED EGGS! So I boiled two dozen extra large eggs, added a bunch of crushed garlic, two red... -
Pork butt stall
I have a 7.5 lb bone in butt that has been in my MES at 220 for 12 hrs and has stalled at 163 for 2+ hours now. Looking to have it for dinner tonight, would bumping up my temp to 240 ish work to break it out or should I just ride it out? -
My First Pork Butt.
So here is how the first pork butt went down. I brined a 5lb butt in vinegar, apple juice, salt and brown sugar for 2 days. I rinsed off the brine and rubbed it down with emans rub and let it sit in the fridge overnight, 5am this morning I fire up my MES to 220 deg with some mesquite chips. Once... -
Can you over brine a pork butt?
Long time BBQ lover, first time smoker attempting pulled pork. I have a 5 lb bone in butt. I am using a Miron Mixon brine recipe and was curious can the butt be over brined and how long before smoking do I want to remove from the brine and rub? -
Hello From Ontario,Canada
Just bought my first smoker, planning on smoking everything from butts to brisket to fish and poultry. I look forward to learning lots from you all and sharing my experiences along the way.
