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  1. jasonrmcc

    I could use a little wisdom...Shoulder @159 16 hours later.

    Oven worked like a charm! I pulled it at 205 and it came out GREAT! Thanks for everyone’s advice!
  2. jasonrmcc

    I could use a little wisdom...Shoulder @159 16 hours later.

    Thanks Griz! Temperature is flying now :)
  3. jasonrmcc

    I could use a little wisdom...Shoulder @159 16 hours later.

    I just read a post that mentioned "lower humidity, the more evaporative cooling effect on the meat". Humidity is currently at 41%. I wonder if this is the culprit...
  4. jasonrmcc

    I could use a little wisdom...Shoulder @159 16 hours later.

    Hey Guys and Gals, Experience: I've been smoking for a little over a year and have done 7-8 shoulders/butts in that time, along with every other cut of meat known to man :) So not a total newbie, but lacking the experience of many of you "experts" that I rely on so often. Details: Smoker: MES...
    • jasonrmcc
    • Thread
    • butt pork pulled pork stall
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    • Forum: Pork
  5. jasonrmcc

    Need an idea for dinner (smoker only)

    Hi All, I'm looking for ideas for a dinner of 4-6 people. Dinner is Saturday night and only has to be transported about 10 minutes from my house and I can start smoking Friday night, so pretty much anything is possible... I'm thinking beef or pork, if that helps narrow it down. Thanks in...
  6. jasonrmcc

    Newbie having a little trouble with brisket temps...

    Thanks for the support and kind words! The bark was phenomenal, and my first taste tester (coworker) was blown away by it. The Fiancé will be trying it tonight as well... Just an FYI- I only know what I know about smoking because of this forum! I've never smoked anything nor ever even had a...
  7. jasonrmcc

    Newbie having a little trouble with brisket temps...

    Al said "let it ride", well I let it ride and holy "bleep", this brisket is amazing!!!! From the flat to the point, absolutely GREAT! A big thanks to this forum- you guys rock! Now for what you're waiting for...pictures!
  8. Newbie having a little trouble with brisket temps...

    Newbie having a little trouble with brisket temps...

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  12. jasonrmcc

    Newbie having a little trouble with brisket temps...

    Thanks For the advice Al. I'm letting it ride! I'm at 189 now, should I check the flat with toothpicks at 195?
  13. jasonrmcc

    Newbie having a little trouble with brisket temps...

    The MES smoker temp reads about 10-12 degrees lower then my Smoke probe on the grate. So the MES was set at 215 for most of the smoke, and actual was 225ish. There were times where there were greater flucuations, but that was about average. So you think I should leave the probe in the flat...
  14. jasonrmcc

    Newbie having a little trouble with brisket temps...

    So I've been smoking up a storm the last few weeks and everything has gone great! This is my first packers cut (11-12lb). I previously did a flat which came out solid. MES 30" Smoker Temp- fluctuated between 210-225 for 16 hours AMZN pellet tray for smoke Water pan, only filled at the start...
  15. jasonrmcc

    2nd & 3rd smokes- pork tenderloin and cornish hens (pics included)

    Thanks Al! Everything has gone well thus far and I've been loving the MES!
  16. 2nd & 3rd smokes- pork tenderloin and cornish hens (pics included)

    2nd & 3rd smokes- pork tenderloin and cornish hens (pics included)

  17. jasonrmcc

    2nd & 3rd smokes- pork tenderloin and cornish hens (pics included)

    Just got the 30" MES for Christmas and did my first smoke Saturday- a brisket flat! It came out well and overall I was happy. Today I embarked on my first pork smoke- tenderloin. I started with two small 1.5ish lb loins- rinsed, trimmed the silver skin and a few "chunks" of fat and patted them...
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    • Album: 2nd & 3rd smokes- pork tenderloin and cornish hens (pics included)
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    50508882513__FCADC7A3-05D4-4B22-963A-03AC181D031B.

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    • Album: 2nd & 3rd smokes- pork tenderloin and cornish hens (pics included)
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