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  1. rdel90

    Smoked Mackeral

    A little late to the party but check out my mackerel thread https://www.smokingmeatforums.com/threads/first-time-smoking-kingfish-and-the-resulting-dip.266324/
  2. rdel90

    MES30 - 15 hours for meat at 220-225F???

    I have just been putting an extra foil pan on the bottom above the water pan to catch drippings. That way could make a roux or aj jus if I wanted to as well. They are only 2/$1 at the dollar store. Could probably even use the glass beads/rocks they sell there too.
  3. rdel90

    MES30 - 15 hours for meat at 220-225F???

    Luckily I live in FL so don't have to worry too much about the sand cooling down!
  4. Double Header - Butt and Brisket

    Double Header - Butt and Brisket

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  5. rdel90

    Double Header - Butt and Brisket

    Nothing like a little R&R with B&B (butt & brisket)! Have family in town so I ran a 5lb butt with 4lb brisket (Sorry for a little beef content in the Pork forum, but the butt was 56% of my TMC [total meat content] so therefore this qualifies as a majority Pork related post! haha). Thanks to...
    • rdel90
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    • Forum: Pork
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  11. rdel90

    MES30 - 15 hours for meat at 220-225F???

    I definitely was nervous! The sand sounds like a great idea! Although the only time I opened the door was to stick the Maverick probes in the meat. Posting some pics in the Pork forum shortly. 
  12. rdel90

    MES30 - 15 hours for meat at 220-225F???

    I just smoked a double header, 4 lb flat brisket and 5lb butt with no juice in the water pan and things went much smoother! No foiling. With the thermal mass loaded, a set point of 260F got me an internal air temp of 220F +/- 10F (as measured by the MES and ET Probes during the first 4 hours)...
  13. rdel90

    Masterbuilt CSK - Wood chips sticking in top of tube

    So I've seen a few people post that the wood chips can stick in the top of the tube of the CSK. I too am having this issue and have just been taking a skewer and kind of poking the chips down off the tube. I have to do this every 1.5-2 hours or so or else smoke gets extremely light. I haven't...
  14. rdel90

    MES30 - 15 hours for meat at 220-225F???

    Thanks Bear and Uncle Eddie. I will definitely proceed with no liquid in the pan from now on. 
  15. rdel90

    MES30 - 15 hours for meat at 220-225F???

    Sorry. I was mixing up the smoker temp sensor. I will try without liquid in the pan next time as well. The brisket came out with awesome flavor, just on the dry side.
  16. First Brisket - Semi Fail.....

    First Brisket - Semi Fail.....

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  17. rdel90

    First Brisket - Semi Fail.....

    Started with an 8 LBer. Cut in half since I was only cooking for 3 of us (plus leftovers). Scored fat. Coffee rub. Put in fridge for about 8 hours. Took out 1 hour before smoking. Dry Rub - (basically my pork rub with coffee, cocoa, and a little more salt since I didn't brine the beef). 2 Tbsp...
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    • Replies: 1
    • Forum: Beef
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