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so it begins... 715pm and the pork shoulder entered the MES set to 245 degrees. starting with Apple chips and will switch to hickory later. well, I wasn't planning on foiling (never have before but never cared about the time and this is my first attempt in the MES for this much meat.)
I just...
yea, I thought it was 6.5 based on the emails from my butcher but when I checked it to put rub on it was 10.5.
guessing. I'll have to smoke for a while, then foil /oven it.
well, I wasn't planning on foiling (never have before but never cared about the time and this is my first attempt in the MES for this much meat.)
I just gave everything a good rub down and rechecked my weights... 10.5 lb pork shoulder (there was nothing to trim really which is a first for the...
Hi, I got my hands on a perfect 6.5lb pork butt (big deal for me in the middle east as everything I found previously was tiny) and a full packer cut brisket (about 11lbs untrimmed) and planned on giving them both a small trim and rub tonight.
My strategy:
Trim and rub both tonight... will get...
Thanks... "seasoning" the smoker now--- will start a couple racks of pork ribs (baby back) and some chicken parts in about 30 mins.
Pork is generally easy to get, but expensive... no Boston butts only smaller roasts but I can get whole pigs haha.
will post some after shots
Hello Everyone.
First, I'd like to thank everyone on the forum --- I've been reading up for a while now and your pictures and stories helped me finally bite the bullet and get a Masterbuilt electric smoker, 30in, older model (as I read those were better, so no bluetooth for me). Too bad they...