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  1. stlsmoker85

    First Packer Brisket!! witih q-view

    Bought an 11.7lb brisket at Kroger... Applied Jeff's Rub...then put in at 225, with a combo of cherry and pecan wood chips in a MES40. Put beans in to catch the drippings! After 5 hours, wrapped at 165, put in a can of beef broth Can't freaking wait for it to get to 190! Burnt ends...
  2. stlsmoker85

    First brisket! with q-view

    Getting ready to throw in my first brisket! I'm doing just the flat, and a relatively small one (about 3 pounds). Going to use a combo of pecan and cherry wood, planning on roughly 1.5 hours per pound, and wrapping at 160 IT.
  3. stlsmoker85

    Tri tip and chicken bites with qview

    Decided to smoke up a tri tip sirloin and some chicken bites today. The chicken bites have another hour or so to go and I just put the tri tip on. Using a cherry and pecan wood mix.
  4. stlsmoker85

    Getting right temp on MES

    After my previous 5# pork butt took 13 hrs, I decided to do some more temp monitoring yesterday while cooking another 5 pounder. It again took about 13 hours to reach 200 IT. This seems much longer than advertised times of 1.5-2hrs/lb. I placed one of my maverick probes on one side of the pork...
  5. stlsmoker85

    Advice on Pork Burnt Ends

    I've decided to make some pork burnt ends this weekend (along with baby back ribs and pig snoots as appetizers). I've got Jeff's recipe in hands and will pretty much be following that, though I'll be using a different rub and only apple wood. Anything in particular that I should know before...
  6. stlsmoker85

    First time smoking steaks

    Picked up a couple of ~14 ounce strip steaks earlier, going to try them out on the smoker and finish on the grill. The plan is to smoke with hickory to an IT of 110 and then sear for roughly 30 seconds/side, hopefully finishing up a shade over rare. They are seasoned with just some salt and...
  7. stlsmoker85

    First time smoker, pork butt

    Just got a 40in Masterbuilt electric, trying it out for the first time today (after being seasoned). Got an 8lb pork butt, used a locally made rub after putting on a thin layer of mustard. I decided on apple wood chips. I have the smoker set at 250, goal is to get the meat to 200, and then turn...
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