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NYE Meal; 21 day dry-aged grass fed beef tenderloin
The last of the fancy holiday meat orders from my favorite local butcher. The tenderloin was 2.01 pounds. I seasoned it with salt, pepper, garlic powder, and onion powder and put it in the fridge for 3 hours. I debated sous viding but decided to throw it on the smoker. I kept the... -
45 Day Dry Aged Grassfed Beef 3 Bone Standing Rib Rack/Prime Rib/Rib Roast
For christmas day: 6.56 LBS, two pounds larger than last year's 3 bone. I seasoned with salt, pepper, garlic powder, and onion powder about 24 hours ahead and rested in a cooler. Smoked at 180 degrees, that was slowly increased to 245 to ensure we ate at the kid's ideal dinner time on the... -
21 day dry aged strip loin roast for Christmas eve lunch
Here is my third time doing this. Will be served for Christmas eve lunch w family friends. Sandwhiches or platters of this, ham and/or brisket. 2.57 pounds of 21 day dry aged grassfed beef strip loin roast Scored fat cap, rubbed with curtis stone mesquite steak sauce and seasoned with salt... -
Reheating portions of brisket; expected 18 hour cook and took 13
I cooked a Costco 17lb prime brisket packer yesterday ($3.89 lb in Cleveland) that I trimmed around 3 lbs of fat off of. I put in it around 1 pm and it was at 199 and butter-soft at 2 am. I was expecting it to be done around 7 am. I wrapped it in butcher paper and put it into a yeti with... -
Nice weather so Ribs, Brisket, Tallow & Fattie
In Ohio, it has been lots of rain and wind lately so no smoking. It was nice this weekend been active on the smoker. Did two racks of ribs to compare a new butcher and local grocery store with corn on the cob for dinner Saturday. 3 - 2- 1 method with new rub recipe. Butchers ribs won the rib...- spohnat
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- Replies: 3
- Forum: General Discussion
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45 day dry aged prime rib for NYE
New Years Eve meal as staying in. 4.24 LB of 45 day dry age grass fed 3 bone prime rib. dried with paper towels, used some olive oil and seasoned with Jeffs Texas rub. It went in around 1pm to the chimp at 225 degrees with hickory pellets. Took less than 3 hours to get to 130 degrees when all... -
21 day dry age grass fed strip loin roast - thought it would take longer, will temp hold like a brisket
a repeat of my favorite meal in 2021 (https://www.smokingmeatforums.com/threads/21-day-dry-aged-grass-fed-strip-loin-roast-half.312394/) but with a whole roast vs last years half. I thought this would take longer to cook which does not seem to be the case 6.74 LB 21 day dry aged grass fed... -
Pork butt in new smoker, the Grilla Chimp
seasoned with katz mustard and jeff's rub. This is the other half of a costco pork butt so will compare to the MES version. I put it on last night at 8pm at 200. Increased to 225 four hours in and a light ACV sprits. Other photo is 11 hours in. My concern is there is nowhere to as close to as... -
Considering upgrade from MES 30 to Pellet Smoker
I want to start considering an upgrade from my MES 30 as going into year 7. My goals are more surface area for cooks, higher temps for chicken/duck, and fewer battles with amazen trays/tubes going out or too much airflow. Focusing on pellet grills for now. TBD if will be an apartment that may...- spohnat
- Thread
- Replies: 16
- Forum: Pellet Smokers
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Pork shoulder ending late tonight. Food safety questions on finish/rest period
Costco had pork shoulder for $1.99 a lb. So I bought a 14lb that was two pieces. smoked one and froze the other half. Using the mes and amazen tray/tubes, Katz mustard rub and Jeff's rub. Wrapped at 11.5 hours in butcher paper that was put back into the MES at 275. Currently at 166 and 175... -
6 LB Peking Duck
This will be my second duck I have smoked. While it is a decent amount of work, the amount of duck fat you get makes it worth it in my opinion. Was $22.39 for a 5.98lb Duck so $3.74 a lb. The plan is to smoke the duck, save all the fat and make duck broth from the bones. Defrosted frozen... -
A5 Wagyu boneless Ribeye - tips on cooking
Was gifted this beautiful piece of meat. I am not planning on smoking and requesting any cooking tips. I am leaning towards seasoning with just salt 2 hours before cooking. Making the cast iron extremely hot, using a little beef fat to greese the pan. Slicing thin and the Pan frying with... -
21 day dry aged, grass fed strip loin roast- half
Was gifted this cut that was 3.6 pounds of 21 day dry aged, grass fed strip loin. Scored the fat cap side and Seasoned with bearcarvers suggestion of rub with steak sauce, pepper garlic powder and onion powder. Added salt. Kept a sprig of rosemary that was vacuum sealed w the meat. Wrapped in... -
MES 30; 14 lb whole brisket that is touching the sides. should i cut?
I have a masterbuilt 30. Went to costco and bought a 17.75lb prime whole brisket. trimmed down a little over 4lbs of fat off. using jeffs rub plus mustard base. just loaded it in it is larger then the whole tray. Brisket is touching on both sides (have to check about the back). Fat is on... -
First Brisket using 4.92lb flat
I have been smoking nearly every other week or more since the spring. I have a MES 30 digital w amnps. I have held off on Brisket just as its always been 7.99 a pound or higher locally. I went to BJ's (similar to Sams club) had a 4.92 lb beef brisket flat for $22.58 so here we go. I am... -
12.3 lb pork shoulder just went on
Grocery store had them for 99 a pound so I could not say no. rubbed in yellow mustard and applied a rub i had from a previous boston butt smoke (Billlbo's rub found on the forum). I am using a 30 MES with AMNPS with apple pellets at 230. Here a pic of it all seasoned up. I am trying no... -
Whole Chicken is cooking faster than anticipated- how should I hold till the rest of the meal is rea
I have a MES 30 w probe. This is my first attempt at a whole chicken. I did the slaughterhouse brine for 12 hours. Sat in the fridge for 4 hours. Dried it w a hair dryer. Applied a rub of butter, pepper, sweet paprika, garlic powder and onion powder. I have the temperature set at 250 and... -
Hi from Cleveland Ohio
Located in Cleveland, Ohio area. Just moved here after 9 years in Chicago. Smoker: Masterbuilt 20076716 30" 4-Rack Digital Electric Smoker with Leg Kit Experience: I have not owned a smoker prior. I have helped friends a handful of times aka I provide the meat, rub and hang out while we...
