Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I didn’t. I should have, but I didn’t. Was also considering bringing them to room temp before the next batch. These aired out on some racks in the kitchen for 2 hours before going in. I’ve seen stalls and I’m not worried about those - I’ve just never seen the temperature actually drop, so I...
I’ve followed methods I’ve seen on here and started at 120F to dry for 2 hours, increasing temp by 10F every hour until I get to 170F and then planned on letting it ride until IT reached 152F.
Went to bed at 136F and set an alarm to check on it in 4 hours. Just went to have a look at IT is now...
You just said my plan exactly. I'm mainly concerned with how high I can set the smoker without drying them out or overcooking them.
Just curious if anyone routinely cooks their butts at higher temps for shorter times with good results.
Thanks guys!
I have a MES 40 and I usually do a ~8.5lb pork butt at 225 until internal temp is ~198 for pulled pork. It usually takes me all night and part of the next day and then I wrap in a cooler until ready to serve.
I put one in last night around 10PM. The last chips I put in were around 12. I went...
I just did a shoulder from a feral hog this weekend (which I'm assuming is what you're referencing) and it ended up really good. It was a little drier than a store bought shoulder because it didn't have the same fat content. It still tasted really good, though. I smoked at 225 until the...
I figured I'd put this on here... Definitely not the healthiest of meals, that's for sure!
I took a pork loin and butterflied it, made a bacon weave, laid the loin on the weave, covered it with the seasoning that I used on the pork shoulder, cut open 2 sticks of boudin and put the stuffing in...
I'm new to the forum; but I've been smoking meat for a few years. I mainly do pork and birds. I grew up in NC and have eaten Lexington style BBQ for as long as I can remember.
I'm currently using an MES 40. I thought an electric smoker was blasphemy; but, after picking one up (and since I'm...
I just moved to Texas a few months ago; but, my freezer is still full of caribou meat from a huge bull I shot in August (SCI Gold, for those who care).
So, tonight, alongside the butt that's been in the MES 40 for the last 5 1/2 hours, I'm going to make some ABT's. I'm going to stuff jalapenos...
Guys, I'm sorry I didn't join earlier. I actually read a lot on this site before purchasing my first MES 40. I got the older model with the controls on top and in the back.
I bought one at Academy for $349 and then when I got home, I looked at their website to get a link to show my mom what...