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Hey everyone. Yesterday i smoked a drunk chicken. I used a 7lb oven roaster chicken. I rubbed it with olive oil, all-purpose seasoning and a bbq rub sitting on a can of yuengling. I smoked with apple and hickory wood chips on my masterbuilt propane smoker @300° for 2.5 hours til it hit an...
Do you always rub mustard on your butts? Does it makes a difference in taste? I've never tried it but I see a lot of people doin that so my next butt i smoke I'm gonna try it.
I've smoked st. Louis style ribs a couple times with my MES40 @ 225F using the 3-2-1 method. After the process the ribs are so tender when I go to cut them the bone is just sliding out of the meat. what's going on? Do they need to rest? am I smoking them too long? I'm new to this forum so if...
It turned out pretty good.I separated the point and made burnt ends..they were fantastic. It was my daughters first birthday party yesterday and everyone loved it.
Thanks for the responses. I did trim the brisket. I smoked two before but they weren't nearly as big. This one is a little intimidating. I'm smoking at 225°. I'm nervous its gonna be done too soon. Its all trial n error though right? We'll see what happens.
Hi everyone I'm new to this forum and to smoking meat. I'm using a mes40 and I'm getting ready to smoke a 16 pound brisket for tomorrow around 3pm. Should I go by the norm and base my cook time at 1.5hrs per pound? if anyone has smoked a 16 pounder how long did it take and what were you using?