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  1. bjustice22

    Can I reuse Pop's Curing Brine?

    I have some pheasant and duck in Pop's brine that is due to come out and into the smoker tomorrow. I have more duck I want to cure/brine. Can I use the same curing brine liquid for my next batch?  Thanks in advance for any and all help. 
  2. bjustice22

    Bark with "Jeff's Rub"?

    No, other than use my AMNPS which shouldn't make any difference at all. What if I bump up the temp? I've cooked them at 225* every time with varied results. The flavor has been great just no delicious bark. I am making pulled pork for a group of 50+ for a graduation party so I think I'll...
  3. bjustice22

    Bark with "Jeff's Rub"?

    I have done it both ways, wrapped in foil and not wrapped in foil.
  4. bjustice22

    Bark with "Jeff's Rub"?

    I've done a couple pork buts using Jeff's Rub but have not been able to acheive a decent bark. I don't think its the temp becuase I've been able to get good bark results using other rubs.  Do I need to increase the sugar content? Any and all suggestions would be greatly appreciated. 
  5. bjustice22

    My latest creation....

    Three words came to mind when looking through your posts: That. Is. AWESOME!!!
  6. bjustice22

    The shoulder from hell...

    I feel your pain... But my goodness the return on investment sure is tasty! http://www.smokingmeatforums.com/t/154418/queation-is-this-normal-for-pork-butt#post_1108287 Looks mighty tasty!!!!
  7. bjustice22

    MES 40 homemade stand.

    I have been inspired to build my own for my MES30 after reading this! My ol lady hates the mess I have created with smoking stuff strewn about so I will begin building tomorrow! I just went to Home Depot and purchased the supplies.
  8. bjustice22

    Queation: Is this normal for Pork Butt

    I was using both my MES30 and Maverick ET732. At the start the maverick was holding steady at 225-230 for the cook chamber. Unfortunately the maverick meat probe shot up to 285 midway. I called customer service and said they can short out due to moisture... They suggested I use the cook chamber...
  9. bjustice22

    Queation: Is this normal for Pork Butt

    I have an 11.6lb bone in butt and had been in the smoker for 24 hours now! I have my MES at 225* and it has been the entire time. This is my third go at pork butt but haven't had one quite this big. I don't mind the long smoke at all, but is this a normal smoke time for a piece of meat this...
  10. bjustice22

    "Mocha" Tri-Tip

    Dirt, Yeah, I over thought the temp. I was thinking brisket cooks to a high IT maybe the Tri-tip would be similar.... Not so much! The good news is I have plenty of rub left and will give it another go after Christmas... With my new AMNPS!
  11. bjustice22

    "Mocha" Tri-Tip

    The rub was good, but I went a little too light on it. I could have used more rub on the meat and less smoke. That's the beauty of keeping a smoking log and the more details put in the better the next time (hopefully). Scottie, let me know how it turns out! Dert, that looks amazing! I...
  12. bjustice22

    Pulled pork puller

    Google search found the "alsing claws" mentioned above on amazon. http://www.amazon.com/gp/product/B00FPMIANC/?tag=smokingmeatforums-20 I've been wondering about the claws or pulling pork but I think I'll give the rubber gloves a go before making another purchase.
  13. "Mocha" Tri-Tip

    "Mocha" Tri-Tip

  14. Tri-Tip.JPG

    Tri-Tip.JPG

    • bjustice22
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    • Album: "Mocha" Tri-Tip
  15. Tri-Tip Sliced.JPG

    Tri-Tip Sliced.JPG

    • bjustice22
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    • Album: "Mocha" Tri-Tip
  16. bjustice22

    "Mocha" Tri-Tip

    I failed to get a before picture of my tri-tip rubbed up and ready for cooking. Anyway, my rub consisted of the following: 2 TBS ground coffee 2 TBS cocoa powder 2 TBS. sea salt 1/4 cup packed brown sugar 1/2 tsp. cayenne powder 1/2 tsp. chipotle powder * enough rub for probably 8lbs of...
  17. bjustice22

    1st Whole Turkey in my MES 30 with AMNPS & ET732 - Trial Run for Thanksgiving - QVIEW

    Last week I did a trial turkey breast in my masterbuilt. My meat probe stopped working so the IT went to 175... A little on the dry side. Anyway, I filled the water pan about half way and added some Italian seasoning (basil, thyme, oregano, marjoram, sage...etc.) It produced a very fresh herbal...
  18. bjustice22

    Sweet and Spicy Mixed Nuts

    I started them off at 200* for about an hour then went another 3 hours at 225*. I did stir them up a bit around the 2.5 hour mark. The more spread out they are the better they'll be. Mine were too bunched up and the excess "batter" made them clump slightly. My next attempt I'll add some...
  19. Sweet and Spicy Mixed Nuts

    Sweet and Spicy Mixed Nuts

  20. bjustice22

    Sweet and Spicy Mixed Nuts

    I attempted to make some sweet and spicy nuts the other day using a recipe I found on the internet. It called for melted butter and brown sugar, melt all that down and add the spices... They were good but too darn sweet. After spending some time on SMF I found a recipe that I made my own...
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