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  1. abynrml

    Brand new MES 40,new to electric..

    Oil refinery....some of the women are bigger than I am!!!! Got a "deal" at Sam's Club...3 pack baby backs (10lbs) normally $3.88 per lb...Meat Mgr. sold me a case of six...18 total full racks..at $2.79 per lb..so for $168 I got 18 racks instead of my local grocery chain store at $4.99 per...
  2. abynrml

    Brand new MES 40,new to electric..

    Cooking for 20...figured a half rack and 1 large sandwich per person.Will probably do 12 racks and 2 6-7lb shoulders...may be easier to do shoulders alone,then ribs by themselves...just not settled on temps for this MES 40...maybe 270 for shoulder and 250 for ribs????Any suggestions??
  3. abynrml

    Brand new MES 40,new to electric..

    ok....so I'm in the Meat Dept. with a tape measure...of course no one thinks I'm an oddball...it's NYC...I find the Pork Loin Back Ribs...5 x 17 inches...Pork Spare Ribs 9 x 18 inches since they were not St. Louis Style...no shoulders left to measure so I found a 7lb pork roast at 8 x 5 x 10...
  4. abynrml

    Brand new MES 40,new to electric..

    Yes..just curious about capacity combos the folks out there have attained. .temps..times. .etc
  5. abynrml

    Brand new MES 40,new to electric..

    Just seasoned my new MES 40 Gen 1...would like to smoke some pork spare ribs along with 2 5-6lb pork shoulders. Cant seem to find size dimensions on the net..only weight. I think the ribs are 5 by 18 inches,no idea on shoulder dimensions. How many racks can I do at a time if I am also doing 2...
  6. abynrml

    Redneck Math Question...

    ok...gonna fire it up at 2 a.m. and hope for the best by 1 p.m....will let ya'll know how it comes out...if I don't fall asleep with my Maverick in my hand....
  7. abynrml

    Redneck Math Question...

    ok...so it sounds like I am acting as if I'm cooking only a single shoulder...the other shoulder has no bearing on each other...so I can cook both in around ten hrs. total...or until IT is 200....thanks much!
  8. abynrml

    Redneck Math Question...

    Hey ya'll....got what I think may sound like a "duh" question...but here goes... Still a bit new to SMF...and pork.......I have two 5# boneless pork shoulders that I will smoke this weekend. Already injected and rubbed down last night. My question is...I hear cook times of 1-1.5hrs per...
  9. abynrml

    2nd attempt Brisket

    Thanks youse guys...broiler for 10 mins...and hocus pocus.....
  10. ken's cell pics 078.jpg

    ken's cell pics 078.jpg

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  11. ken's cell pics 077.jpg

    ken's cell pics 077.jpg

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  12. abynrml

    2nd attempt Brisket

    thanks sir...was just about to put it back on grill with some added dry rub...but will go to broiler....now it's time for the baby backs...I hope I can keep temp steady...but need real help with this SFB combo.....seems to enjoy 180-190 for some odd reason...very frustrating.....HEELLLPPP!!!!
  13. abynrml

    2nd attempt Brisket

    ok...here's the damage.....I think my bark sat upside down in a pool of juices when in the foil..juice level was about halfway when I opened the foil. Looks like hell....I did not mop this one except when wrapped in foil ,I added 1/2 cup apple juice and some rub mix....BIG question..Can I place...
  14. ken's cell pics 075.jpg

    ken's cell pics 075.jpg

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  15. ken's cell pics 071.jpg

    ken's cell pics 071.jpg

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  16. abynrml

    2nd attempt Brisket

    Rough night.....finally got temp down to 240 and put meat on at 9 p.m....Then temp continued to fall again to 180-190 and I fought this until 3 a.m. and went to oven...and to bed...Left in oven at 225 and woke up at 8:30 to find my internal at 210....Am about to open the foil after resting for 2...
  17. abynrml

    2nd attempt Brisket

    Thanks kindly sir "oldschool"....I have no idea what "S/CBP" means....but all points are well taken..So far the Minion method was a disaster...almost had to call out my buddies at FDNY...the coals somehow began burning across the bottom of my unlit pile towards the air inlet and temp shot to...
  18. abynrml

    2nd attempt Brisket

    Howdy again "smokies", from the BBQ mecca...NYC...I have about an 11 lb. packer brisket and will try my second attempt to smoke. Am using my Char-Griller 50/50 w/ SFB. I am going to try the minion method and have erected a cage aound a large coffee can and filled with briquets and some mesquite...
  19. abynrml

    First time Baby Back Ribs

    Thanks guys....I kinda cheated after the first 2 hrs, and put in cooking bag and foil...then put in oven to control the temp. Then back on grill for about 1.25 hrs. I left one rack dry and put some Texas BBQ sauce w/ honey on the other for the last hour. I think they came out well and so does my...
  20. Back Rib.jpg

    Back Rib.jpg

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