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  1. msujohn

    Spare Ribs.... Cutting St Louis style

    For my next ribs - I want to try spare ribs (cutting them St Louis Style).   The question that I have is what can I do with the excess meat?   Is it good enough to smoke?   How do I prepare this meat, same as the ribs?   How long do I smoke it?   Any other suggestions on what to do with the...
  2. msujohn

    Smoking a Brisket Flat!

    Did you smoke it in the pan the whole time?   What temp did you take it out at?   I've tried briskets several times and haven't been able to get them the way I would like.   They always seem to come up a little tough.  Just looking for some advice/direction.
  3. msujohn

    2nd Attempt with Chuckie ... Questions

    I really am not sure what type I bought.  I got it at Sam's - it was a boneless chuck roast.   I will try the aluminum pan this time for the Chuckie.   I foiled mine at 160 ish but did not get the juices you are showing in the picture.   I did not spritz - since I am always worried about losing...
  4. msujohn

    2nd Attempt with Chuckie ... Questions

    I plan on trying smoking a chuckie for the 2nd time on Sunday.   My first time I was not as impressed as I was hoping.  (It was a little dry).  I thought I did everything by the book last time - -  Used mesquite/hickory wood -  Smoked at Temp of 235 -  Foiled at 160 and took out at 205 - ...
  5. msujohn

    Thermometer Question

    I'm looking to buy a cheap thermometer that I can use to monitor my temperature inside my smoker. I currently have a maverick - 2 probe but typically smoke multiple pieces of meat. My MES digital thermometer is not accurate at all - so I'm looking for a cheap option that I can use to monitor...
  6. msujohn

    1st Chuckie

    I've tested my probes and they do seem accurate. I was thinking that it should be about 1.5 hrs per pound (or something close) and it was pretty close for me. I would think that 11 hours for a 4 pounder would be way to long. But, maybe when I reduce the temp it would be closer to yours.
  7. msujohn

    1st Chuckie

    Thanks for the advice. I was just thinking that I could pull the meat like I do with my Pork Butt's. It wasn't anything close to that - more of a steak feel. It was still good. I'll try and reduce the temp next time and probably look a little closer at the quality of meat that I buy.
  8. msujohn

    1st Chuckie

    Well I smoked my 1st chuckie like described below, but was a little disappointed. The meat came out a little tougher than I would have thought? I cooked at temp of 240, foiled once meat reached 160 and took out after it reached 205. What else can/should I do next time to make it a little...
  9. msujohn

    1st Chuckie

    This will be my first time smoking a chuckie and have a few questions. I've read alot about this already, but just want to make sure. I'm using an Electric MES. I plan on smoking 2 chuckies both are about 3.5 - 4 pounds each. - Should I try and keep my temp around 240 - 250? - How long...
  10. msujohn

    Brisket in a MES

    I would like to smoke a 12 - 15 pound brisket. But, looking at how big they are, how do you put them in your MES? Do you cut the point from the flat? It doesn't look like I have enough space unless I do this. What am I missing?
  11. msujohn

    MES Smoker Questions

    Just so I get this straight. You set your temp on the MES at 225 - 240 (lets say). You use a digital probe temp in your meat (obviously) and also on the racks to see the inside temp. But, what if your temp probe that is used to monitor the inside temp only shows 185 - do you keep raising...
  12. msujohn

    MES Smoker Questions

    Thanks for the reply. I've only used it 4 times and still learning. But have been amazed at how different the temp is top shelf and on the right side as well. I'll continue to find tune. Planning on smoking a pork butt this weekend (this will be my second time doing a butt).
  13. msujohn

    MES Smoker Questions

    I've owned my MES for about 3 months now and have noticed that I have quite a big range in temp's on the different racks? (I'm using a digital probe) as my basis for this. Is it normal for there to be such a big range (roughly 30 degrees) between the bottom shelf and the top shelf? Also...
  14. msujohn

    Smoking Chickens .. 1st time

    Thanks for that link. That helps out alot.
  15. msujohn

    Smoking Chickens .. 1st time

    I'm smoking 2 3.5 pound chickens for the first time. I am planning on using the beer can style. I've rubbed them down with a chipotle rub. If I keep a temp of 230 - 250. How long will it take? Will it be roughly 3 or 4 hours? I am also using a digital probe and plan on pulling them out as...
  16. msujohn

    1st Boston Butt - Questions

    Thanks for all the help. I'll try and get my temps up. Unfortunately, I did not calibrate my digital probe - I hope that it is accurate. But the temp difference between my MES digital temp and my ET-7 digital temp is quite different. My MES is reading about 23 degrees higher than the ET-7...
  17. msujohn

    1st Boston Butt - Questions

    This is my first smoke, with my new MES. I put my butt (5 1/2 pounds) on about 7:30am. Set the temp to 225 (MES temp). It's been on for about 3 hours - but my Digital probe temp only shows 196 (the MES shows 225). I've read don't trust the MES temp, but should I increase the temp on the MES...
  18. msujohn

    Newbie... Just bought 30'' MES

    Yes, I grew up in Michigan - went to State. I appreciate all the advice and have read through the forum for tips. I'm ready to smoke this weekend. Currently live in Dallas. Let's go Wings!
  19. msujohn

    Newbie... Just bought 30'' MES

    Thanks for all the advice. I just ordered a Maverick ET-7 and should have it for this weekend. My first smoke - I plan on trying some brisket and pulled pork. My next effort will be on what rub I need to use for both of these and to figure out how long I should plan on smoking them? I'd like...
  20. msujohn

    Newbie... Just bought 30'' MES

    MossyMO - thanks for your quick reply. - I assume to season the smoker, I just run it at 275 for 3 hours and put in a little wood chips the last hour? At least that is what I am going to do. - On the digital Thermometer - I guess you put one end of the prob inside the smoker (in the meat)...
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