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  1. travisb

    Make ahead brisket and pork

    Next week I'm heading to California to visit my wife's sister and family. Each family is in charge of a meal for a night, so naturally I thought I'd attempt to take some smoked meat. Once there, I'll do a simple baked beans and mac and cheese recipe to go along with it.  My plan is to smoke a...
  2. travisb

    Insufficient Cure?

    Two weeks ago I threw a few elk roasts in a batch of Pop's brine. I took them out today to dry tonight and smoke them tomorrow, for something like Bearcarvers dried beef. But when I took them out of the bag, they are kind of multicolored. Some parts are more reddish, and then others are more...
  3. travisb

    Father's Day Fatty

    Isn't a fatty a good Father's Day gift for a great father? I thought so. Here's one with 1lb breakfast sausage, .5lb mild Italian sausage, stuffed with cheddar and swiss cheese, carmelized onions, garlic, and crispy bacon. Smoked to around 162 using Pitmaster's Choice pellets. Took it out and...
  4. travisb

    Pork Shank-Wing Experiment

    I wanted to try to make some "Pork Wings" using shanks. So I got some from the butcher, trimmed them up, brined them overnight (one was a mix of apple cider and onions and other things, and the other was more of a worcestershire mixture) , rubbed them down, and smoked around 240 til they got to...
  5. travisb

    MES Temp. Issues

    I've seen that MES temp issues are quite common, and I've read a lot of the threads on this forum about them. I have the 30"MES with the window. I set the temp to 275 (its max), but it never reaches that high. According to the smoker, it gets up around 240-250, and according to my Maverick and...
  6. travisb

    Starting Some Bacon

    I'm going to try some belly bacon for the first time. I got 7lb skinless bacon to use. I'm planning on using Pop's brine, as I have used it successfully with CB. Is there anything I should add to the basic brine to add flavor? After curing, what are some suggestions to season it with? I know...
  7. travisb

    Ribs Q-View

    Decided to do some ribs for a dinner with some family. Did about a 2.5~1.5~1 method at 230 Rubbed them with mustard and Tuffy Stone's rub  and let them sit overnight. 3 racks cut in half. Placement in the MES 30 with AMNPS burning oak in the bottom left. Pan to catch drips. Got 2.5-3 hrs...
  8. travisb

    Another AMNPS-MES Question

    I got a 30" MES and an AMNPS in December. I've tried many times, but have yet to get them working together properly. It won't stay lit. I have read a bunch of threads on this site about similar problems, and I tried to follow the advice, but it hasn't worked. So I figured I'd start my own...
  9. travisb

    Canadian Bacon Clarification

    I have a 7lb loin from Sam's, which I plan on cutting into a few chunks and making some Canadian Bacon. I've read a bunch of threads, but I'm still a little unclear on a few things. It seems that brining time varies depending on where you look. Some people will use three days, some a couple...
  10. travisb

    Rack for MES

    I have a 30" digital MES. I'm just looking for a rack or something so that I can prep my meat in the house and place it on the rack, and then go out and easily set the rack on top of the rack in the smoker. Does this make sense? Pretty simple but would be handy.
  11. travisb

    Fully Cooked Turkey

    I recently won a frozen, whole, fully cooked turkey at the grocery store. I'm thinking about smoking this for Easter on Sunday. I have a 30"MES, but I'm not sure what the best method would be for this. Does anyone have any suggestions for this? Thanks!
  12. travisb

    Switching to Bradley from Masterbuilt?

    A couple months ago, I got the 30" MES with the viewing window. I used it for around a month and didn't mind it but then the heating element went out. Luckily I got it at Cabelas and they were really good about it and exchanged it for me. I got the new one home and opened it and the bottom was...
  13. travisb

    Temp of Multiple Meats At Once

    How do you guys generally deal with smoking two meats at once and their temps? I know that even doing two of the same cut, ie two shoulders, the temps can be quite a bit different. I assume this is especially true if doing totally different things, like a shoulder and brisket. I was going to buy...
  14. travisb

    Hi From Utah

    Just checking in here from Sandy, Utah. I'll be moving to Sugarhouse in a couple of weeks here. I recently purchased an electric 30" MES as well as Todd's pellet smoker. I've looked around this website a lot but have never actually posted anything, but I figured I'd join the forum today.
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