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How long to I smoke a 16 lbs whole pork shoulder
I have an electric and usually do 2 10-12 lb guys at the same time. I have found that the 1.5 hour / pound is at least a good starting point. I like to start mine around 5:00 pm and give it good smoke for at least 4-6 hours, make sure it gets past 140 degrees for safety, and then turn it... -
Another question about MES
I got a MES 30 Digital with window. But its my first smoker and I wanted something kinda fool proof. So I thought digital would be good. (And it is). The only thing I had to learn is that the smoker temp doesn't really match. Got myself a Maverick therm to account for that, and its...- cael
- Post #3
- Forum: General Discussion
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Beer Can Burgers w/ Q-View
Did it spatter all over the walls, or just make a hella mess on the racks? I put parchment paper on my racks when doing stuffed burgers and clean up is a dream. But maybe with all that cheese you got more side spatter. -
heavy brisket
Most sources seem to say that a 'heavy' brisket is a full untrimmed packer. So just toss it on as is(with normal prep), or some folks here like to trim the fat a little. But its what most of the posts here are referring to. :) -
Smoking newb; first brisket ever
Don't worry. This will be fine but just a note that my last six pound brisket took over twelve hours. So don't rush it. I've had similar probe results before and it was all placement. A fat pocket, a crooked entry. No big deal. It will level out now that you've hit it in a better... -
Smoking newb; first brisket ever
I've seen several posts here where folks have added beer to the pan and then foiled, so you should be all good there. My only advice there is quantity. With it foiled it will not reduce. And you will continue to get liquid from the meat, so don't overfill your pan. And since the... -
First jab at pork shoulders
Yup, that sure did turn out nice. Was that a stoneware pan you had in there for drippings? It almost looked like a Pampered chef pan. How is it for clean up? I've just been using foil pans, but have a lot of stoneware. -
Smoking newb; first brisket ever
Nope, no special amount needed. As long as it spread all over that's enough. Your technique sounds perfect. As for bark...you'll get a nice dark crust, but the foiling will make it soft. You won't get a crisp exterior with a foil and then a foil rest. I think that's why some people... -
Smoking newb; first brisket ever
I used olive oil instead of mustard on all sorts of things and it turns out just fine. No need to deal with mustard if its gonna set anyone off. My hubby hates it too. :) Its true that you can't taste it after, but it also makes no difference. Oil works great. Mustard s just a few... -
Smoking newb; first brisket ever
Your plan sounds good so far. Can't answer the question about the butcher paper as I used foil for my one and only brisket. I also didn't start probing mine for tenderness til 195. And by then everything is hot enough that opening and closing every 30 min or so was just fine. Mine was... -
Big Pork Loin
Can you tell me if you liked it better the day of the smoke or the next day? Assuming you had any leftovers. I would like to do one soon, but have found an enormous improvement in the flavor and texture of pork tenderloin smoked and left til Day 2. I was wondering if folks felt the same... -
Smoking grass-fed beef.
I very recently smoked a fully grass-fed never grain beef brisket from a local ranch. It was moist and delicious. I followed the instructions here for normal brisket and didn't change anything. But mine was a full packer so lots of fat on top. A flat alone might be different. I will... -
Need advice to achieve TBS on a MES
With my MES I find that the smoke is different every time. Must be temp/humidity/etc. But I always get white smoke out of the first batch of chips to go in. But if I'm still getting it on the second and third, then I just put in fewer chips at a time. That seems to make quite a... -
1st time cooking pork tenderloin
By work do you mean leave your smoker? Cause I would be worried that they might overcook as Dirtsailor said. On the other hand, at that low it still might not be an issue. I guess you will have to try it and see. -
1st time cooking pork tenderloin
Since some folks on this forum pointed out to me that pork tenderloin doesn't have as much connective tissue to break down as other cuts do, I tried mine at 275 the first time, and they were done in 35-45 minutes. I was shocked. The next ones I did went in with some other stuff and cooked... -
Smoked meatloaf
Hi Wes. I have two pans just about those size, and so think I'll try out some meatloaf. One quick question, how much meat did you use for those two loaves? Thanks. -
MES- Sportsman Elite 30'' Digital electric smoker with Meat probe.
I have a MES 30 and I find the results of my Maverick very interesting. At times in the smoke they are wildly different (like when I put in a large amount of cold meat), and there are times when they sit within a degree or two for almost the whole smoke (just a few chicken breasts, or after...- cael
- Post #3
- Forum: General Discussion
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What whole vegetables do you smoke?
I smoke veggies for only 2 reasons. 1. I've already got meat going and I just want a way to do the veggies at the same time. For that its usually potatoes, onions, or peppers. But I would totally try the whole cabbage head sometime just to see. 2. I will smoke big trays of cut up... -
Getting ready to purchase my first smoker
Where do you live? That might get some people who know the area to tell you what's good locally for chips and other stuff.- cael
- Post #4
- Forum: General Discussion
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Cleaning grates, water pan, smoker boxes
If you've hand washed them, then I don't see that the dishwasher will do much more than that. I've discovered that these work amazingly. They are better than the ones you can get at the grocery store. Almost everyone knows someone who knows how to get Norwex. Or you can order online...- cael
- Post #2
- Forum: General Discussion
