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Picked up a 13lb brisket I'll cut into thirds yesterday, and I have a rack I really need to cook. Hopefully I can repair the damaged smoke vent my dog caused (again) and do some BBQing tomorrow.
Well, I was going to make up some of Meathead's magic dust rub, but when I got to the store, I ran across this stuff and decided to give it a try since it pretty much matched Meathead's recipe (except for the Rosemary). Picked up an 8.5 LB butt and rubbed it down last night. Got an emergency service call this morning, so the smoker is going to get a late start. Guess I'll have a midnight snack waiting for me
^Be sure to let us know how that turns out. I'm going to pick up a butt in the next week or two. Those butts are great value and come out awesome from the smoker.
^Be sure to let us know how that turns out. I'm going to pick up a butt in the next week or two. Those butts are great value and come out awesome from the smoker.
Will do. If it tastes half as good as the inside of my refrigerator smelled this morning, it'll be fantastic !! It's gonna be a late night for the smoker....
Took forever...about 13 hours, but it came out awesome. Followed Meathead's procedure and cooked it to 203F. The bone pulled out with my fingers when it was done. I just used a couple of forks to pull it. Drove my cat nuts!! Nothing wrong at all with that rub....
Ribs round 2. I used the 3-2-1 method this time and they were very good, way better than 2-2-1 for sure. Only thing I didn't like is the side of the ribs were more dry than the other because of the heating element being on the side of the smoker and it doesn't circulate the heat very well.
I've wanted to try cold as well, but for how quick and easy hot smoked is, and how quick it gets eaten, I don't really see the point for me to cold smoke it
I've wanted to try cold as well, but for how quick and easy hot smoked is, and how quick it gets eaten, I don't really see the point for me to cold smoke it
cold smoke is good for bacon.
Also, Jake, there are some mods I've read about that even out the temp in the smoker. Basically, you want something to deflect the heat to the left side of the box. A metal plate at an angle would work. I also read that having a full water pan below the food can help even out the temp in the box.
Thanks! After tasting for a couple of days, I don't think there is anything I'd do different. The flavor is unbelievable IMO!! I can't even bring myself to adulterate this with sauce, the flavor is that good!! I used Hickory chunks (~4oz every 30 minutes for the first 3 hours) for the smoke. I'm not a rub expert by any means, but I can highly recommend that McCormick rub for pork butts. I gave a couple of pounds to my neighbors and they're freaking out over it. They kept my dog for me, so I owed them...
Also, Jake, there are some mods I've read about that even out the temp in the smoker. Basically, you want something to deflect the heat to the left side of the box. A metal plate at an angle would work. I also read that having a full water pan below the food can help even out the temp in the box.
Do you remember where you read the info about modifying the heat shield? I don't like using a water pan because than you are steaming your food instead of smoking.
Do you remember where you read the info about modifying the heat shield? I don't like using a water pan because than you are steaming your food instead of smoking.
Google is your friend, just search for MES heat shield mod or something.
Also, you only steam if you are containing the steam in one place. With the smoker, it's all venting all the time so you still get smoke flavor (at least I do and I have used the water pan each time). Some have said you can fill the water pan with rocks or washed (no sand left) pea gravel and get the same effect as they radiate heat evenly.
I was able to do the slab of St. Louis spare ribs and 1/3 of a brisket at the same time. I definitely think my grill surface is cooler than my lid thermometer says which would explain my ribs at 325 claims. The propane flame is on the right. Smoke comes up from the bottom center now.
When I took them off the grill, I thought the ribs would be better than the brisket. Neither were spectacular, probably 6-7 out of 10 tops. However, I didn't eat either that night. I've been using them as left overs this week, and the brisket surpassed my expectations. Most cuts are really good for what I have produced with brisket in the past. The ends of the ribs got too hot. The center was decent. One of my worse results for ribs.
Re: Cold Smoking: I am not sure I want to ever risk that. You never actually cook the meat, so unless you happen to be standing next to a salmon river, grab a fish RIGHT out of the water, process it and cold smoke it ASAP, I am too afraid of parasitic organisms persisting in the meat. You can get REALLY sick. Yes I eat sushi, and I know it's raw. Sushi salmon is (supposed to be) sourced from flash frozen fish frozen within a VERY short period of time from catch to freeze and frozen to a specifically low temp for a specific time. I don't trust Safeway to have maintained proper food safety for me to eat their salmon raw (nor costco, etc.) It's simply not supposed to be, so why would they adhere to those standards.
Too many people online saying that it's not worth it and you can get really sick.
Re: Cold Smoking: I am not sure I want to ever risk that. You never actually cook the meat, so unless you happen to be standing next to a salmon river, grab a fish RIGHT out of the water, process it and cold smoke it ASAP, I am too afraid of parasitic organisms persisting in the meat. You can get REALLY sick. Yes I eat sushi, and I know it's raw. Sushi salmon is (supposed to be) sourced from flash frozen fish frozen within a VERY short period of time from catch to freeze and frozen to a specifically low temp for a specific time. I don't trust Safeway to have maintained proper food safety for me to eat their salmon raw (nor costco, etc.) It's simply not supposed to be, so why would they adhere to those standards.
Too many people online saying that it's not worth it and you can get really sick.
Cold smoking meats can be very dangerous and you have to know what you're doing. There are a lot of people that cold smoke that do not use Cure salt ( Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt) which is a must because that is what kills all of the parasites. If you use cure salt you won't have any problems but again you do have to be careful with the meat that you use as well.
Re: Cold Smoking: I am not sure I want to ever risk that. You never actually cook the meat, so unless you happen to be standing next to a salmon river, grab a fish RIGHT out of the water, process it and cold smoke it ASAP, I am too afraid of parasitic organisms persisting in the meat. You can get REALLY sick. Yes I eat sushi, and I know it's raw. Sushi salmon is (supposed to be) sourced from flash frozen fish frozen within a VERY short period of time from catch to freeze and frozen to a specifically low temp for a specific time. I don't trust Safeway to have maintained proper food safety for me to eat their salmon raw (nor costco, etc.) It's simply not supposed to be, so why would they adhere to those standards.
Too many people online saying that it's not worth it and you can get really sick.
Only things I'd cold smoke are bacon (cook it after the fact) and cheese (no need to cook). Other than that I totally agree. I'm not a fan of raw anything.
Another butt on the smoker this morning, 10 pounder this time I forgot to pull it out of the fridge early to allow it to get to room temp. Oh well, gonna take a little longer because of that.
I think I'm about to pull the trigger on one of these Camp Chef pellet smokers with the optional propane sear box. Will run me about $716 shipped, but I'll have a smoker + smallish propane grill all in one unit:
I smoked two pork shoulders in my MES 30 last weekend, low and slow over night for 15 hours,using a combination of apple and hickory pellets in an Amazen tube. I changed things up this time and didn't put any liquid in the water pan nor did I wrap them when they approached "the stall". Best pulled pork I've ever made -- super tender and flavorable with a very thick bark and the perfect amount of smoke. And some say you can't get a decent bark in an electric smoker ...
Another butt on the smoker this morning, 10 pounder this time I forgot to pull it out of the fridge early to allow it to get to room temp. Oh well, gonna take a little longer because of that.
I think I'm about to pull the trigger on one of these Camp Chef pellet smokers with the optional propane sear box. Will run me about $716 shipped, but I'll have a smoker + smallish propane grill all in one unit:
I would be curious to see how the pellet smoker would do compared to the MES. I know most pellet smokers now come with a digital temp control so it would be just as easy to use.
. If I used my MES more that would be a logical upgrade.
