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Started By
Message
Mmmmm Meat
Posted on 5/20/22 at 11:10 am
Posted on 5/20/22 at 11:10 am
Fell apart some coming out, not a bad thing. Lol
This post was edited on 5/20/22 at 1:48 pm
4
Posted on 5/20/22 at 11:40 am to NATidefan
Looks terrible, i'll go ahead and take that off your hands and dispose of it for you. 
Posted on 5/20/22 at 11:45 am to GoCrazyAuburn
I know, if I didn't have to feed 40 people tomorrow I'd just throw it away.
Posted on 5/20/22 at 11:49 am to NATidefan
I need to get into smoking. I could eat pulled pork 7 days a week.
Posted on 5/20/22 at 11:55 am to h0bnail
I really like my MES set up. I start it and don't have to mess with it til it hits temp.
I started these last night before bed.
I modified it to use an Amaznpellet tray that I put in the mailbox.
Could smoke for up to 12 hours if I wanted that much smoke.
I started these last night before bed.
I modified it to use an Amaznpellet tray that I put in the mailbox.
Could smoke for up to 12 hours if I wanted that much smoke.
This post was edited on 5/20/22 at 4:22 pm
Posted on 5/20/22 at 11:57 am to NATidefan
Are you really smoking meat in your kitchen?
Posted on 5/20/22 at 11:58 am to LSUballs
quote:
Message
Mmmmm Meat by LSUballs
Are you really smoking meat in your kitchen
No, that was when I first got it and did the mod. It's on my back deck.
Posted on 5/20/22 at 12:03 pm to LSUballs
quote:
Are you really smoking meat in your kitchen?
Looks like he has some type of exhaust rigged up on an electric smoker ?
Posted on 5/20/22 at 12:05 pm to NATidefan
quote:I too, was curious how you kept the smell of smoke out of your house
No, that was when I first got it and did the mod. It's on my back deck.
Nice setup- I took a butt out of the freezer on Wednesday to put on the smoker tomorrow. Need to go pick up a chicken, too. Posted on 5/20/22 at 12:07 pm to 632627
quote:
Looks like he has some type of exhaust rigged up on an electric smoker ?
No, not exhaust and it's not in my kitchen. Thats just when I first did the mod to it.
The mailbox holds the pellet tray. Smoke travels up through the pipe and into the smoker and then out of the top.
It does a couple things.
1. Let's me use the pellet tray instead of feeding wood chips every hour or so.
2. Prevents drippings from putting out the pellets if I had just stuck the tray in the smoker.
3. Allows me to cold smoke by just lighting pellets and not turning on the smoker at all. Good for cheese and such.
This post was edited on 5/20/22 at 12:08 pm
Posted on 5/20/22 at 12:47 pm to NATidefan
How often do you have to go light and add pellets
Posted on 5/20/22 at 12:56 pm to TackySweater
quote:
How often do you have to go light and add pellets
Just once at the beginning. Each row burns for about 4 hours. I just do two rows for butts. It's not as thick as some other methods so takes a few more hours of smoke to get the same results.
But not a big deal since it doesn't use but a handful of pellets and you don't have to mess with it again.
I literally start it and don't mess with it again til it hits temp.
You do want to microwave the pellets for two minutes first to release moisture and pack them tight so it makes the turn without going out.
This post was edited on 5/20/22 at 12:59 pm
Posted on 5/20/22 at 1:48 pm to TackySweater
Posted on 5/20/22 at 3:36 pm to NATidefan
Looks damn good baw. Did you inject or no?
Posted on 5/20/22 at 3:51 pm to SUB
No, just a dry rub. There so much fat in butts they don't need any injection unless you were doing it for flavor I suppose.
I make a vinegar sauce, BBQ sauce, hot slaw, and white sauce (usually only for chicken).
Then people can put whatever on it they want. I usually do vinegar and some hot slaw.
I inject turkeys.
I make a vinegar sauce, BBQ sauce, hot slaw, and white sauce (usually only for chicken).
Then people can put whatever on it they want. I usually do vinegar and some hot slaw.
I inject turkeys.
This post was edited on 5/20/22 at 3:53 pm
Posted on 5/20/22 at 4:14 pm to NATidefan
Trying to get over last night Texas De Brazil experience. Title made me sweat. Looks good like me some char.
Posted on 5/20/22 at 6:16 pm to redfish99
Big fan of brining over here. Less of an impact on a really thick piece of meat but flavor and juiciness seems to really benefit.
This post was edited on 5/20/22 at 6:17 pm
Posted on 5/20/22 at 6:17 pm to Chucktown_Badger
Yeah, I Dry Brine turkeys.
Never had a problem with butts being really juicy.
Never had a problem with butts being really juicy.
This post was edited on 5/20/22 at 6:18 pm
Posted on 5/20/22 at 11:10 pm to NATidefan
I have the exact same setup. You dont need the mailbox, the AMAZN tray fits in lower left part of the tray. Also your grates are backwards. I normally use the bottom shelf for 9x12 foil tray to catch everything and easy cleanup.
Meat looks good.
What temp did you pull? Im a strict 205 deg guy.
Meat looks good.
What temp did you pull? Im a strict 205 deg guy.Posted on 5/21/22 at 3:52 pm to AutoYes_Clown
I like the mailbox cause it keeps drippings off the pellets and allows me to cold smoke things as well.
I had read people had trouble with drippings putting them out and getting good air flow, so that's why I did it. May be fine without it. But either way I like for the cold smoke ability.
I pull at 199. I used to pull at 203, but the meat was a little to mushy for me. At 199 the bone will pull out and it's still easy to pull apart, but it's not so mushy.
I had read people had trouble with drippings putting them out and getting good air flow, so that's why I did it. May be fine without it. But either way I like for the cold smoke ability.
I pull at 199. I used to pull at 203, but the meat was a little to mushy for me. At 199 the bone will pull out and it's still easy to pull apart, but it's not so mushy.
This post was edited on 5/21/22 at 3:53 pm
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