Well I am on my SECOND replaced MES 40 (and the THIRD is on the way) due to 30+ degree temp variances, but I am cooking anyway!! Tonight I tried to 3 lb chucks and some ears of corn. Marinated one chuck in italian marinade and the other was just salt/fresh ground pepper. I preferred the plain, girls like the marinated...we all ate both.
Soaked the corn for an hour after cleaning and replaced husk
wrapped at 170 and moved to cooler at 200. Meat out of cooler as corn came of the smoker (corn 1 hr 45 min at 230)
Attempted to slice, but it fell apart...
this is the salt/pepper one
and this is the marinated one
I forgot to juice them when I wrapped them, but still had decent moisture... not much leftovers, but will make a good sandwich when I dump some of Jeff's BBQ sauce on it tomorrow!
until next time...tomorrow, pork loin!!!!
Steven
Soaked the corn for an hour after cleaning and replaced husk
wrapped at 170 and moved to cooler at 200. Meat out of cooler as corn came of the smoker (corn 1 hr 45 min at 230)
Attempted to slice, but it fell apart...
this is the salt/pepper one
and this is the marinated one
I forgot to juice them when I wrapped them, but still had decent moisture... not much leftovers, but will make a good sandwich when I dump some of Jeff's BBQ sauce on it tomorrow!
until next time...tomorrow, pork loin!!!!
Steven
