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Good morning Folks,
I'm planning my first beef jerky go in my MES. I'm planning on going with a london broil, freezing it for an hour before slicing into ~1/8" slices. I will then place in bags in the fridge with different flavors of the Hi Mountain Jerky Seasoning & Cure for 24 hours. I...
Here's a few pics of my New Years smoke. Did 2 racks of babybacks, one rubbed and sauced, half just sauced, and half just rubbed. Then I did a chicken which it butterflied, brined, injected, and rubbed. Everything was amazing! Quite possibly the best ribs and chicken I have eaten, cant wait...
The ribs are 2.5 lbs each rack. The chicken however is a monster at 8 lbs, I didn't really know what I was buying and just happened to grab it as I was walking by. I know next time to look for a 3-4 pounder. I plan on going by temp but I have no idea how long that chicken will take roughly.
I did search but seem to have found some mixed opinions. I have two racks of ribs and a whole chicken that I would ultimately like to smoke at the same time. I plan on doing the ribs using the 2-2-1 method and the chicken I plan on butterflying. I'm also going to brine and inject the...
Good morning, Happy Thanksgiving. Going to make a rack of ribs within the next few days, and wondering if I should sauce them, or just rub them? This will only be my second smoke ever, so any tips would be appreciated.