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  1. joeski

    Ok to eat this butt?

    If it was in the cooler no bacteria would be able to grow, and cooking over 145 degrees kills everything else.  Sounds like you did both so give it a try.   
  2. joeski

    Will 40 pounds of pork butt fit in an MES 30?

    Four ten pound butts, or two 20 pound butt.  What's the most you've been able to cram in there?  Should this question be in the pork forum? 
    • joeski
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    • Forum: Pork
  3. joeski

    Ok to eat this butt?

    Depending on site, smell and touch...I'd give it a go.  Only six hours and it was sealed. Plus USDA min cook temp is 145 and you were over that.  
  4. joeski

    Another brisket question...

    I went with a simple rub and low and slow 230 for 12-14 hours pulled at 200 IT hit it with smoke for first 6 hrs even used apple juice in the water pan. 
  5. joeski

    Another brisket question...

    I got some decent bark in my mes 30
  6. Another brisket question...

    Another brisket question...

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  7. 20160704_130859.jpg

    20160704_130859.jpg

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    • Album: Another brisket question...
  8. joeski

    What are you smoking today?

    I thought MR stopped at 145-150 range medium is at 155-160.  Depends on the thickness sometimes.  Not sure about the reverse sear part. 
  9. joeski

    Brisket and fireworks

    How long was that for the flat? I have a 9# flat going on hour 13 at 225.  IT is 195 right now, about to do the toothpick test. 
  10. joeski

    Made Roast Beef Saturday

    Wow nice.  I do the same thing with bone in turkey breast, and I love roast beef.  Definitely going to do this.   
  11. joeski

    Brisket today for my 4th of July smoke

    Man that pie looks good.  So how long was the cook, can what IT temp did you pull it at?  By the posting timeline looks like 11:30 hours at 273?  Looks great though.
  12. joeski

    Steaks on the Grill

    love grilled zucchini what's the other veg on the skewer? cabbage?  Steaks look juicy, I've been using my IT gauge on steaks lately really helps me get a medium rare.   
  13. joeski

    Brisket today for my 4th of July smoke

    Mmmm pie!    I've done smoked apples with butter brown sugar and caramel. Never thought of pie.    Post a pick when that's done. 
  14. joeski

    HELP

    I did that the other day.  One second the turkey was 163 the next it was 74.   Stupid Celsius button had me puzzled for about 5 minutes. lol  
  15. joeski

    Brisket timing issue

    I find with brisket you can cook it early, and warm it up in the oven when needed.   As much as I love to eat when the meat is fresh of the grill or smoker, brisket is more forgiving as far as not tasting like leftovers.  In fact sometime I like the brisket better that way.  And think about it...
  16. joeski

    Smokin for the 4th

    I'd do what you said in the first post.  "let it ride all the way through"  You can always warm it up in the oven if it gets done to early. 
  17. joeski

    Brisket today for my 4th of July smoke

    Looks good.  Can I ask why butcher paper instead of foil?  I'm new so I've never heard or thought of using butcher paper.
  18. joeski

    BEER CAN CHICKEN

    Looks good.  Never tried one in smoker.  I just throw a smoker box on the gas grill.  You mentioned how long it took, I always smoke poultry at 260 or 275.  Cool to see different ways.  
  19. joeski

    First Pork Shoulder smoke

    Nice smoke looks great.  Apparently we were doing the same thing this weekend, different methods which is great. I did a 10lb bone in my MES30 took 18hrs at 240.    .  How many pounds was yours?  
  20. First Pork Shoulder smoke

    First Pork Shoulder smoke

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