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  1. mattyice

    smoked drunk chicken

    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...
  2. mattyice

    smoking st. louis style ribs

    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...
  3. mattyice

    smoking a 16 pound brisket need a little advice

    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?
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