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Look at my Peachy Butt
Awe the beauty of working from home is at it again. Wanted to share with y'all my boston butt I'm cooking today. Rubbed it down yesterday with a basic recipe I found in a cook book. Seemed to have more salt in it than what I'm use to so we shall see what happens. My wife and I are... -
Friday Brisket
Will be starting this brisket this afternoon. It's just a little flat brisket at around 3.5 lbs. rubbed it with Cajun and steak seasoning last night and topped it off with some brown sugar. Will keep y'all updated when she goes on the MES. Ahhh the beauty of having a home office! -
Pork loin-how much rub?
First of all I love pork loin. I smoked on for the first time and it turned out okay. I need help with 1. Amount of rub and 2. Why did certain pieces taste almost like celery? Below is a pic of right when I put it my MES. You can see the little amount of rub I applied. I'm just using a Kansas... -
Simple Drumsticks
First off, sorry I don't have any Q-Views. Now that's out of the way. This Saturday I smoked two boston butts, a pork loin and then decided to throw some drumsticks on the smoker last minute just to he sure I had enough meat to feed everyone. I was smoking the butts at 240-250 on my MES with... -
Smoked Butts Learning the Importance of IT
Yesterday I smoked my first boston butts. One was boneless just shy of 4 lbs and the other was bone in around 5.5 lbs. I also smoked a pork loin at the same time, and since I'm a newbie I mis judged the time it takes to smoke these pretty hardcore. I'm using a MES 30" and added apple wood chips... -
Newbie From Atlanta
Hey Y'all. I have been reading tips on here for about a month and recently purchased a MES 30" smoker at Bass Pro. I have used it twice and have been somewhat successful because the meat was edible. However I learned everything I know from this site. So thanks for all your help and I look...
