Recent content by jacobss914

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jacobss914

    My best Brisket ever!

    So I changed a few things, normally I run my Brisket up to 200 degrees.  This one I held at 185, but I smoked it for 8 hours in my MES, keep it in there for another 8 hours, and then pulled it from the MES.  I transferred it to a foil pan, and place foil over the top.  I placed it in my oven and...
  2. jacobss914

    What do I buy for my MES?

    Well ask and you shall find, not cheap, but one of these will do the trick.http://www.auberins.com/index.php?main_page=index&cPath=14&zenid=4ebf2f6e4724a8dfcfac076611a5c5b8
  3. jacobss914

    What do I buy for my MES?

    Only way I can see doing this is with a PID and custom code.  Is there one on the open market that is plug and play, not that I know of.  But there are several on this board that have done PID controls on the MES. MES Mod Thread...
  4. jacobss914

    Yesterday's Ribs

    Great Looking Ribs.
  5. jacobss914

    My best Butt yet

    Here's the finished q-view
  6. Pork Butt Pulled Qview.jpg

    Pork Butt Pulled Qview.jpg

    • jacobss914
    • Media item
    • Comments: 0
    • Album: Default
  7. jacobss914

    My best Butt yet

    So I had the best pulled pork I have made yet.  and wanted to document what I did to get it there. Friday, I brined it. Playmate cooler, water, 4 oz. of molasses, and 4 oz. of sea salt.  I then shoved it into the cooler and let it sit for 24hrs, with ice on top in a zip lock baggie.  Changed...
  8. Pork Butt.jpg

    Pork Butt.jpg

    • jacobss914
    • Media item
    • Comments: 0
    • Album: Default
  9. jacobss914

    Flour ?

    What about smoking flour for a Roux?  Most of the good gumbos have a great smoky flavor.  So I am thinking of smoking everything then combining it in a traditional manner.  So I would smoke my chicken, my shrimp, my sausage and flour.  And then add it all back in once I have it all prepped.
  10. jacobss914

    Question for MES Users!!

    I clean the racks, cover the tray and pan in foil.  Also for something big and just looks bad, I will wipe it down while the smoker is semi hot, 120-140 degrees, fat still moves at that point.  I just use a damp cloth and fast hands.  Other than that I look at it as a work in  progress, its like...
  11. jacobss914

    Jambalaya over an open fire with q view

    I agree with eman, prep first then cook, better yet get a prep person and a dishwasher, that way you only have to do the cooking.  Nice looking Jambalaya, I need to try that, and quite hoping for some of my Cajun friends to cook it up.  Seems they eat more of my Q, than I eat of their wonders...
  12. jacobss914

    First Fatty (First Real Smoke actually) with side dish... Q-View

    Wow nice way to jump in and get your feet wet.  No solution for the addiction except to smoke more.  LOL, driving in this morning, I noticed my hands still smell of the pork butt and bark that I pulled last night.  After a weekend full of smoking I think my hands now are smoked also.  But how a...
  13. jacobss914

    What's in your smoker....RIGHT NOW?? If it's empty, just say empty (shame on you, you know who you a

    Empty as I just pulled these 4 pop butt chickens, well 4 coke butt, with whiskey added in to make them drunkards. But a Pork butt is going back in shortly.
  14. Pork Butt.jpg

    Pork Butt.jpg

    • jacobss914
    • Media item
    • Comments: 0
    • Album: Default
  15. 4 drunk chickens.jpg

    4 drunk chickens.jpg

    • jacobss914
    • Media item
    • Comments: 0
    • Album: Default
See more
Top Bottom
Back
Clicky