Man, this site is great! It's perfect for a smokin' rookie like my self. Name is Josh and was born and raised here in the Lone Star State, or Heaven on Earth if you prefer. I'm a big fan of BBQ but it can actually be difficult to find good Q around these parts, about 30 minutes south of Dallas. It's depressing. Don't get me wrong - there are good Q joints around, they're just not close enough to frequent on a regular basis. So I figured, why not just do it my self.
I went out the other day after doing a ton of research and picked up the 40" MES. I am pleased thus far. I smoked a whole chicken on it first with a simple recipe from MES's website and it turned out great. Sorry no pics, I'll work on that. I did the point end of a brisket last Wednesday, my first ever, and it turned out pretty decent but I know I can get better. Today is a foggy, nasty, drizzly Saturday and I have a pork roast and the other end of that previously mentioned brisket going as I type. MES is set at 225 and I was think about wrapping them when they hit 165 internally. I've read that my brisket should get up to 195 internally, which I did the other day, and it seemed to be a little excessive. We'll see what today's experiment yields but either way I'm having a blast just sitting here with a Diet Coke and my dogs smokin up the neighborhood.
Thanks for any feedback now or in the future. It can only make me have better results. Until next time ladies and gentlemen.
-Church
I went out the other day after doing a ton of research and picked up the 40" MES. I am pleased thus far. I smoked a whole chicken on it first with a simple recipe from MES's website and it turned out great. Sorry no pics, I'll work on that. I did the point end of a brisket last Wednesday, my first ever, and it turned out pretty decent but I know I can get better. Today is a foggy, nasty, drizzly Saturday and I have a pork roast and the other end of that previously mentioned brisket going as I type. MES is set at 225 and I was think about wrapping them when they hit 165 internally. I've read that my brisket should get up to 195 internally, which I did the other day, and it seemed to be a little excessive. We'll see what today's experiment yields but either way I'm having a blast just sitting here with a Diet Coke and my dogs smokin up the neighborhood.
Thanks for any feedback now or in the future. It can only make me have better results. Until next time ladies and gentlemen.
-Church
