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  1. Zacknes96

    MES

    Now if I were to do a brisket through the night, could I throw it in my offset for a few hours and when I'm ready to sleep throw it on the electric? I heard the meat absorbs the most smoke in the beginning of the cook
  2. Zacknes96

    MES

    So after a few months I playing with my MES, i haven't been able I produce a nice smoke ring on my meat. I've used alot of apple and hickory, I fill the pan up and it the smoke billows out pretty thick. Thoughts?
  3. Zacknes96

    Rib rubs

    Should I use different rubs for baby back vs spare ribs? I feel babybacks are meant to be a little sweeter as spare ribs are more just salt and peppers. Thanks
  4. Zacknes96

    MES

    I'm in NJ and yes it is pretty cold, mid 30s. I was thinking it was acting up cause of the cold just wasn't sure. So I guess as we head into winter I won't be able to run my new toy very often
  5. Zacknes96

    MES

    Hey guys, just used my MES last weekend for the first time. Made some really good pulled pork and it was a very simple process. Today I'm trying to fire it up and am having some error. In need of some help here. I've tried shutting it down multiple times. Tried manually setting it and through...
  6. Zacknes96

    Pulled pork

    What’s up, i just got a new masterbuilt electric smoker and looking to a do some pork butt tonight. I was wondering if I’m able to get a nice bark like I did on my offset smoker. The bark is almost a make or break for me. Also should I use water or juice in my tray? Any advice is appreciated!
  7. Zacknes96

    Barbacoa

    Not sure what I did wrong honestly. I didn’t take any pics but the cut wasn’t what I was expecting, some were big and small, some were really tough and needed a lot of cleaning. I did 3 hours smoke, 3 hours in a beer based marinade tray, then rested about 45 minutes. The center had the tendon...
  8. Zacknes96

    Barbacoa

    Turned out really bad. Really tough and bad flavor. Not sure what I did wrong exactly, but I’m gonna stick to the ribs, brisket and pulled pork.
  9. Zacknes96

    Barbacoa

    I just bought 5 lbs of cheek meat. I am wondering if it’s best to smoke, cook in the oven, crock pot or anything. Also looking for seasonings and or marinades. Any advice helps!
  10. Zacknes96

    Thawing pork butt

    Alright thank you
  11. Zacknes96

    Thawing pork butt

    I hear a lot about right and wrong ways to thaw meat. I have a frozen 8 lb pork butt I plan to smoke Saturday. When should I move it from the freezer?
  12. Zacknes96

    Beef jerky

    So without a dehydrator how would I approach this? I. dont have the money for one now and would rather wait to buy a good one instead of some cheap one
  13. Zacknes96

    Beef jerky

    So I am looking to make beef jerky. I love my meats so why not make a snack for the week. I am wondering what cut I would need? Or if I should just get any kind of steak and ask the butcher to slice it about 1/8 inch. Also any suggestions on marinades are welcome!
  14. Zacknes96

    15 lb pork butt

    Thank you all for helping me out. I ending up starting around 10 pm Friday night and took it off yesterday around 1 pm. Let it rest in the cooler for an hour or so and everyone loved it. They loved the North Carolina style sauce that I made also. I am from New Jersey, and BBQ here isn’t taken...
  15. Zacknes96

    15 lb pork butt

    Little side thought here.. is there any such thing as too low and slow?
  16. Zacknes96

    15 lb pork butt

    So when I thawed the meat and opened my package, it fell apart into two separate butts. So now I am wondering what time to start. Do I cook it as if it’s two 8 lb butts or do I have to still do 1.5-2 hours a lb
  17. Zacknes96

    15 lb pork butt

    i thought 15 lb sounded really big haha but I would post a pic when I take it out of the package. I have an offset smoker, I plan on keeping it around 225. And I am buying a good therm this week to make sure I get it perfect.
  18. Zacknes96

    15 lb pork butt

    i plan on smoking a 15 lb pork butt for Saturday afternoon/evening. I didn’t want something this big but was all my local butcher had available. I am trying to figure out what time to start. As much as I want to wrap the meat, I want the extra char, but hear this takes even longer. Should I...
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