Recent content by jefmker

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  1. 11142_1255748844417_1550470948_30676695_2367219_n.

    11142_1255748844417_1550470948_30676695_2367219_n.

  2. jefmker

    Ideas on building a smoker from wood

    I've seen some guys at BBQ competitions build a smoker out of plywood to use to cook a whole hog.  They said they got the plans on the internet and it seemed to work pretty good as they placed the last few years in the whole hog category. Have some family members who want to cook an entire hog...
  3. jefmker

    First time trying to make a sauce

    I've been smoking for a few years and have done some BBQ competitions the last few years as well.  Unfortunately for someone who doesn't think you should use BBQ sauce, it makes it a bit difficult when doing competitions in KC because all the judges want BBQ sauce on everything.  I don't like...
  4. jefmker

    Pre-First brisket request for advice

    Looks like you have a pretty good game plan. I've got one of those Bradley smokers and one thing about them is they are pretty air tight and keep alot of moisture in the smoker. I've done the wrap at 160 on the Bradley before and not wrapped it. Either way it will stay pretty moist. One...
  5. jefmker

    spares

    I've done the 3-2-1 method plenty of times on spares and it works out very well. After the initial 3 hours, you will wrap it in foil. At that time, when you wrap in foil, is when you do the parkay/butter. Just cut two pieces of foil and lay them flat, lay the ribs with the bone side down and...
  6. jefmker

    Aged Brisket, anyone tried it?

    After doing a few competitions here in KS I've talked to a few people who seem to 'age' their briskets. Keep them in the fridge for 2-4 weeks and then smoke them. Well, I tried it and got mixed results. The meat was tender, just melted in your mouth, which is to tender for BBQ competitions as...
  7. jefmker

    1st smoke and disappointed

    psychII hang in there. The first set of ribs I did were pretty much unedible. Tough, oversmoked, over cooked. I've only being smoking for about 3 years and it just takes trial and error. I've entered a couple bbq competitions here in KS and i handle the ribs and pork for our team and my ribs...
  8. jefmker

    Looking for a few pointers

    I competed in my first BBQ contest Friday,Saturday. The Lenexa BBQ Competition here in KS. It was a lot of fun and had a great time doing it. Not sure how we did but I doubt it was very good. I was wanting to work on my chicken as its pretty basic and not sure what to try. I am wanting to...
  9. jefmker

    First time trying a turkey

    do turkeys 'plateau' like pork/brisket do? I put it in at 8:30 this morning at 225 and it's up to int. temp of 134 on the breast. At this rate it should be done around 12:30/1:00. Going off Deb's 30min per pound at 250, this should take about 5 1/2 hours for an 11lb bird. But it looks to be...
  10. jefmker

    First time trying a turkey

    with everyone's suggestions and looking through other posts I think I might go it as follows: Turkey->11lb 7%solution 1. Brine overnight in the following, per gallon of water: 1/4 cup kosher salt 3/4 teaspoon Tony C's Cajun Seasoning 2. pat dry and rinse 3. inject with 'Cajun...
  11. jefmker

    First time trying a turkey

    do any of you guys put a rub on the turkey after you brine but before putting in the smoker?
  12. jefmker

    First time trying a turkey

    Anyone think that stuffing the bird with say carrots, onions, banana peppers, that sort of thing would add any flavor?
  13. jefmker

    First time trying a turkey

    I am going to try and smoke a turkey for the first time this weekend. Was going to get about a 10 pounder and give it a go. I have the MES with the vent mod. My plan was as follows: 1. brine the turkey overnight, inject some of the brine into bird 2. set temp to 225 3. smoke the crap out of...
  14. jefmker

    Newbie needs help deciding

    I have the MES, picked it up at Cabela's last summer. Bought mine in the bargain cave and saved about $75, was never used, just returned. I like the MES even though you will need to do the modifications mentioned in the following post: http://www.smokingmeatforums.com/for...ead.php?t=1633 I...
  15. jefmker

    Emergency - Need Help

    DD, it sounds as though the smoker worked out okay for you. I think I'm going to have to invest in one of those. I'm ready to stop using my MES and switch to the charcoal. On a side note, i've been asked to join some guys from work to enter the Lenexa BBQ that starts June 22. I'm not really...
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