Recent content by closer

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  1. closer

    Jalapeno pepper recall?

    Try Banana peppers the spicy variety, i used them last week and they were fantastic!
  2. closer

    First brisket.....calm my nerves!!!!

    Doesn't just wrapping in double foil do the same thing?
  3. closer

    First brisket.....calm my nerves!!!!

  4. closer

    FINISHING SAUCE (for Pulled Pork)

    Go to Wallmart
  5. closer

    To sear or not to sear, that is the question.

    Zapper you're right as long as it tastes good I don't care! I did tent foil it for 1.5 to 2 hrs rest before slicing. I have read many posts regarding wrapping and putting in a cooler, should I be doing this? What is the benfit, also I plan on doing my first Boston Butt 13 lbs next weekend...
  6. closer

    To sear or not to sear, that is the question.

    Pretty sure. I stuck a dial thermo in there and was getting the same temps.
  7. closer

    To sear or not to sear, that is the question.

    I did my first Brisket yesterday, Whole Packer from Walmart 13.7lbs. Used the Smokyokie method, seared all sides, then threw in a pan in the smoker fat side up between 245 and 260 for 2 hrs flipped for 1 hr, then foiled BUT the brisket came up to 205* 3.5 hrs into the foil. Has anyone had this...
  8. closer

    A little Brisket Rub help please

    I think I may just go simple on my first brisket with salt pepper paprika garlic powder and a little onion powder. I hope to do my first q view!
  9. closer

    A little Brisket Rub help please

    Newbie planning on smoking my first brisket tomorrow, a whole packer, using the smokyokie method. Looking for some drection on what type of rub to use? My first smoke last week I did Back Ribs with a fairly strong memphis style rub, and I did't care for the way it over powered the meat. So...
    • closer
    • Thread
    • Replies: 13
    • Forum: Beef
  10. closer

    Hello from Chicago burbs

    Sounds very familiar Delta, In fact I read your old post about having the temp problems, and tried to trouble shoot off of that. I too was using a 50 foot extension cord, which I had been using whean seasoning the unti and it worked fine then reaching 275 in 30 minutes. So after the first...
  11. closer

    First use of MES 40 is a disaster

    So the Ribs came out delicious. Could have been a little more moist, but they were fall off the bone good. I used the rub recipe from the MES manual, and I think I used too much for my liking. It was a little overpowering. The fatties turned out great. Once I pulled the Ribs the unit went...
  12. closer

    First use of MES 40 is a disaster

    The ribs were room temp when I threw them on. The 275 in the oven was a last ditch effort to get them up to temp before they dried out. After three hours on the smoker at between 170 an 195 the ribs were cooking but not enough. The internal stemp was only 130. I thought the same thing about...
  13. closer

    First use of MES 40 is a disaster

    Yes I pre heated to 225. I guess I should preheat to 250 or 275 to anticipate the temp drop? But after 3 hours I would think the temp would get above 195?
  14. closer

    Hello from Chicago burbs

    Wife just bought me my first smoker the MES 40 from SAM's. I have been reading through this forum for hours on end, soaking up all of the fantastic knowledge you guys all have! I look forward to becoming a contributor down the line. Today is my first attempt to smoke. 6 racks of baby back...
  15. closer

    First use of MES 40 is a disaster

    My wife picked me up the MES 40 from SAM's last weekend and I have been dying to try it. I ran it twice this past week to season it and everything looked good. It came up to 275 and held it for 3 hrs with no problem. So today i invite my family over for some baby backs, I figure that's an easy...
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