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  1. fredfrankbob

    LET'S TALK BRISKET!!

    I agree, I am reading and I see the patience factor here, I read on here somewhere multiple times....it will be done when it's done, don't crank up the heat.  Plan it out so you finish early and have a plan if it finishes too early.  I just did my first brisket and I planned for it to be done...
  2. fredfrankbob

    Great success 1st time with a brisket

    Just wanted to drop in and say thanks to all of you that post here.  I used techniques and basic knowledge off the site to smoke my first brisket this past weekend. I smoked a pork shoulder and a brisket for my son's graduation party, I have done the pork before, but not the brisket.  IMO and...
  3. fredfrankbob

    First batch of venison sticks. What went wrong. And now Batch 2.0

    I appreciate the thought, but I can tell you for certain, I had a thermo inside, next to the sticks, the thermo read 155 at one time and that was as high as I saw it.  So unless the smoker went on a fritz in the last 30 mins it ran, there is no way it went that high.  Secondly I never finished...
  4. First batch of venison sticks. What went wrong. And now Batch 2.0

    First batch of venison sticks. What went wrong. And now Batch 2.0

  5. IMG_20140123_160317_603.jpg

    IMG_20140123_160317_603.jpg

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  6. fredfrankbob

    First batch of venison sticks. What went wrong. And now Batch 2.0

    I will take some pics and post when I get home tonight. The fat is pooling and in some cases running down like 3-6 inches, as I said I will takes some pics when I get home. Maybe I did not let it sit long enough before putting into the smoker, but I figured by setting the smoker at 100 degrees...
  7. fredfrankbob

    First batch of venison sticks. What went wrong. And now Batch 2.0

    Yes, I use a cure, I actually used backwoods or LEM seasoning with a cure packet, the meat was ground, the pork trimmings/fat were ground while 3/4 frozen.  I mixed and let sit in a bowl covered for a night, stuffed into casings and sat another night, set out for about an hour, then put into...
  8. fredfrankbob

    First batch of venison sticks. What went wrong. And now Batch 2.0

    SO I found my MES is off about 15 degrees according to my thermometer I put inside.  So batch 2.0 went in last night, 2.5 hours at 100 degrees (cause I got busy), followed by 2.5 hours at 140, and about 150 for 1 hour, the failure part was me not setting the timer correctly I only set the timer...
  9. fredfrankbob

    First batch of venison sticks. What went wrong. And now Batch 2.0

    I appreciate the input on the thermo, I know I need one, was just trying to get by without one for now, I do know I really do need one to perfect using the smoker.  Trial and error I guess, at least they are edible.
  10. fredfrankbob

    First batch of venison sticks. What went wrong. And now Batch 2.0

    I do know about the render temp of the fat, and I understand what likely happened, just don't understand how it happened.  I would have thought if it got that hot, the temp of the sticks would have been higher.
  11. fredfrankbob

    First batch of venison sticks. What went wrong. And now Batch 2.0

    Well, I am new here and hoping to hear some ideas where I went wrong.  I did a 5lb batch of venison sticks, 4lbs venison, 1 lb pork fat trimmings.  Everything went well except for the final product, taste great, did not look right, ended up with liquid pockets (assuming fat). So, I started my...
  12. fredfrankbob

    Another newbie!

    Hello all, Just got into smoking and after "googling" I found most of my answers here.  I have a MES digital smoker and have been sucessful in all of my endeavors with the exception of my last (deer sticks), hoping to learn more and get it right the next time.
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