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  1. devildog89

    CHERRY DR.PEPPER PULLED BUTT

    I saw this on the main site and had to try it. About 7.5lbs butt. Injected with the Dr.Pepper mixed with some Webers smoking rub, then used the Dr. to wet the roast and added rub to the outside. Into the MES at 230am, fat side down. Set temp to 230, and of course used cherry wood chips. By 9am...
  2. devildog89

    Brisket and burnt ends

    Local Walmart got in some brisket last week, by the time I went in to pick one up they were reduced even more. So I got 2. Ended up paying $2lb. One went in the freezer for a later date.   Got home from work about 2am Saturday morning and prepped it for the MES. Due to size I separated the flat...
  3. devildog89

    BRISKET ON MY MES 30

    Since a full brisket does not fit on 1 rack of the MES, is it ok to separate the point from the flat before the smoke? And if I do this, should the point be closer to the heat source or vice versa?
  4. devildog89

    Cheese dip

    Growing up Dad used to make a simple cheese dip that I couldnt get enough of. A few years ago I finally got the recipe from him. Now this year I used smoked cheddar and WOW.  24oz regular cream cheese 1lb cheddar(I used medium, smoked with cherry wood) fresh garlic about 1 whole clove, adjust...
  5. devildog89

    First Prime Rib Smoke

    A few lessons learned, but still a great success.  A little over 10lbs including bones. Started by brushing with EVOO, then added a rub(McCormicks grill mates) on Thursday night then vacume sealed and in the fridge until Sunday Morning. Our Christmas morning was running late so I had to stop...
  6. devildog89

    Wrap or just in a container?

     I will be prepping my Christmas Prime rib tonight, should I wrap it in saran wrap, or is it ok to just put it in an enclosed container?
  7. devildog89

    What kind of ham to get for smoking?

    Most of the ham I see at the local stores are already smoked, or have added water, which I read somewhere do not work great for smoking. I have never been a big fan of ham, but a friend smoked one and it was the best ham I have ever had so I want to do one soon.
  8. devildog89

    Candy for the work Christmas party

    Decided to smoke up some Sockeye for the night shift  Christmas party. 2 whole sockeye filleted 16 hours in 4-1 brown sugar-salt brine, with a touch of cayenne pepper and powdered garlic. My timing was off due to unforeseen visitors, so after rinsing and drying for about 3-4 hours covered and...
  9. devildog89

    Pork Loin Semi success

    Freezer is full of pork so I had to try something different. I usually use apple cider for marinading, this time I used tampico/orange juice, with various spices, brown sugar and kosher salt. 2 nights soaking then rubbed the rest of the spices and BS on it and  into the smoker at 630am, I was...
  10. devildog89

    Smoked Salmon

    Nothing like fresh caught salmon in the smoker. Dry brine 2-1 brown sugar and salt with a little garlic and onion powder and some cayenne pepper. Usually overnight in the fridge then rinse in the morning, dry and add some CBP or other seasoning of choice then let dry for 2-3 hours minimum...
  11. devildog89

    Smoked Razor clams

      Has anyone smoked razors? I will be getting a couple of limits this weekend and want to try something besides chowder and frying them. Any recipes or timing for smoke would be appreciated.   Dave
  12. devildog89

    Garlic

      Has anyone smoked garlic, to later use as a rub?  Long ago I had gotten some roasted garlic that someone made and it was great on almost anything, now that I have a smoker I was thinking I could smoke some to try out. 
  13. devildog89

    HI

     Every time I have done a search about smoking meats, this page has come up so I thought I would join up and just ask my questions here.     I bought my first smoker about 10 months ago mainly for salmon, but I have probably used it more for pork than anything else. I have an MES digital 30...
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