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  1. jdkimbro

    Impromptu Pastrami

    Yeah. That wasn’t clear. The corned beef was one of those pre “corned” from the store. Still turned out great, though.
  2. jdkimbro

    Impromptu Pastrami

    This morning, my wife told me that she planned to make Corned Beef in the slow cooker. I offered to smoke it instead. Any excuse to use my new Meater thermometer. 10 hours in the MES30 and it turned out great! Sandwiches tonight, and hash in the morning!
  3. jdkimbro

    New smoker help

    I’m a big fan of my Masterbuilt Electric, 30”.(MES30) Electric is a great entry point. It was for me. 30” is big enough to smoke for a small family, but the machine is not too big. If you catch the bug, you can even upgrade it with their Slow Smoker attachment, which allows you to do cold...
  4. jdkimbro

    Mes 30 died, need replacement

    I had EXACTLY the same problem. I could not, for the life of me, keep my a-maze-n pellet tray lit in my MES 30. My friend told me to microwave the pellets first, to dry them out; but I don’t own a microwave. Today, I picked up the cold smoker attachment and could not be happier. I wish I had...
  5. jdkimbro

    Brisket holding time

    Well.... I didn't have to order pizza, but it definitely was not my best brisket. I did indeed wait too long to pull it and it was on the dry side. The Flat(?) was thicker and fared better bu the point end was basically jerky. It was delicious jerky, but... Anyway, lesson learned.
  6. jdkimbro

    Brisket holding time

    Thats what I was afraid of. Just pulled and wrapped it. Fingers crossed that I won't have to order pizza.
  7. jdkimbro

    Brisket holding time

    I over estimated how long it would take my brisket to smoke. Now my beef is done about 4 hours before dinner. If I lower the temp of my smoker and just let it sit at about 195 to 200 for a few hours, is there any detriment to that? Instead, should I just pull it and reheat if necessary?
  8. Another First Brisket thread

    Another First Brisket thread

    • jdkimbro
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  9. jdkimbro

    Another First Brisket thread

    Hey guys, I know this forum is already full of first briskets, but I felt compelled to add mine. Just finished dinner. 12lb. Beef Brisket in a 30" MES (If the beef had been ANY bigger, it would not have fit in the smoker.) I used the Jack Daniels Beef Rub, but I didn't think it had enough...
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    IMG_0650.JPG

    • jdkimbro
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    • Album: Another First Brisket thread
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    IMG_0649.JPG

    • jdkimbro
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    • Album: Another First Brisket thread
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    IMG_0647.JPG

    • jdkimbro
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    • Album: Another First Brisket thread
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    IMG_0645.JPG

    • jdkimbro
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    • Album: Another First Brisket thread
  14. jdkimbro

    Should chips be turned to ash?

    Thank you for the replies. I just got done with my second smoke, a Boston Butt. For the first half of the smoke, I had the temperature set at 230° and when I looked into the chip loader could see unburned chips just sitting. I decided to crank the heat to 250° and voila, more smoke and...
  15. jdkimbro

    Hello

    Brand new here and to smoking. Just grabbed a 30" Masterbuilt with Bluetooth and am very excited to get going.
  16. jdkimbro

    Should chips be turned to ash?

    Hello I just bought a MES with Bluetooth (30" if it's important) I've only used it once so far and I noticed that the wood chips were darkened, but not really turned to ash. It was producing some smoke. I was just expecting the chips to be "consumed" during use. Thanks for any advice.
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