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  1. fmcowboy

    quick reheat question....

    I thawed out a vacuum sealed pack on my pulled pork from last week. I want to put it in a crock pot to serve for the superbowl today but don't want it dry out. Whats the best way to keep it heated throughout the day without drying it out and to keep it moist? Do I need to add some broth? If so...
  2. fmcowboy

    MES and big orange extension cord OK?

    yeah, I been using one on my MES since June. Never an issue holding temps.
  3. fmcowboy

    FM's Smokin' Smoked Turkey Recipe

    Hope you enjoy and remember, why is it that most people only eat Turkey once to twice a year???? Cause whoever made it wasn't good at it. LOL Here's my story. I wanted to do a smoked turkey for Thanksgiving but it was at the last minute, so I went to the store and they had fresh cut up turkey...
  4. fmcowboy

    Whats your absolute favorite rib rub recipe?

    Here;s mine that I concocted over time. My family n I like it alot. have used on: ribs, butts, pork loins, brisket, poultry. give er a try. FMCowboys – Al Purpose BBQ Rub 2 T Kosher Salt 3 T Brown Sugar 2 T Granulated Garlic 1 tsp Onion Powder 3 T Spanish Paprika 1 tsp...
  5. fmcowboy

    first chuckie, what went wrong !!

    thanks for all the replies. I used an MES with water pan in place and water in it to catch drippings. not sure of chuck cut, but was like 3 sections barely held together by tissue. I did foil at 165 and added some beef broth. The meat was not tough, was tender but overcooked and dry in my...
  6. fmcowboy

    first chuckie, what went wrong !!

    yeah the seasoning had lots of salt. So I thought that coulda been it. I cookedi y on MES 40" SS.
  7. fmcowboy

    first chuckie, what went wrong !!

    so after reading up here and many succesful smokes, I decided to try my first chuckie last Sunday. here's what I did. 5lb chuckie, rubbed with evoo n a lil worsteshire, then coated with montreal steak seasoning. placed in fridge in ziploc overnight. fired up smoker in am. 230-240 degrees...
  8. fmcowboy

    How to smoke turkey pieces, need help

    ok. I decided to go with brining. I have them in a brine now and will brine for a bout 4 hours. About how long should it take, so i know when to put them in smoker? Should i go low and slow at 220 degrees or so or at 275 degrees? I want the meat to be flavorful and juicy n tender. Crisp skin is...
  9. fmcowboy

    How to smoke turkey pieces, need help

    Ok, so today they had turkey pieces on sale, IE like a cut up chicken fryer. I got 2 half breasts, a few wings and some thighs. Just like the cut up chicken fryer counter parts. I have never smoked turkey on the smoker yet and only chicken once. So looking for some guidance as I want to smoke...
  10. fmcowboy

    Practice turkey qith Q-view

    how long did it take at 275 degrees to finish?
  11. fmcowboy

    smokin pork loin, best temps in & out?

    Hi all. Miss you giys. Ive been sick, havnt been on much sorry. Sorry I missed the gathering also. My first smoke in over a month sigh, whats best temp to take a`pork loin out of smoker? 150? 155? I smokin with cherry wood at 275 deg. thanks
  12. fmcowboy

    mmmmmmmmm bacon w/Qview

    that looks good. Got me inspired!! Props!!!
  13. fmcowboy

    Brisket help -MES

    I have been getting smoke rings almost every time on my MES. I use the briquettes and wood chunks. Also get your smoker up to temp and smoking before adding the meat otherwise you will have less time in " the smoke" and less time to develop the smoke ring. Also putting the meat in a little...
  14. fmcowboy

    Pork butt going...... q view

    ok, the Mrs and I just heated a small sampling of the pulled pork and loet me tell you, it was moist and delicious. The mrs said it was my best, so go figure. It just needed a good rest. Oh, those were her opinions, and mine. Well I agree with her, it is really good. The flavor was great so I...
  15. fmcowboy

    Pork butt going...... q view

    I had 2 probes and they were both right.l Maybe a lousyt cut of meat, who knows. Tasted good and only a section was dry, but not like bone dry, just not as juicy as some others. I will probably go back to fat cap up. Though some say to remove the all of the fat. so who knows. LOL
  16. fmcowboy

    Pork butt going...... q view

    Ok. I was pulling pork at 1:30am but got it done. Here is the rest of the Q view and my feedback so far. Mr Brown: The bone came out clean!! the first few pulls so my observations & feedback. This little 4.5 lb butt took 13hours and I still pulled it out 10 degrees early (at 185, wanted...
  17. fmcowboy

    Pork butt going...... q view

    My Wife thinks it didn't STALL it quit LOL. This is nuts 12.5 hrs for a 4.5 lb pork butt and still at only 177 degrees. It's not supposed to take 3+ hrs per pound for such a small piece of meat. My temp has been around 225 the whole day. I kicked it up to 250 a bit ago to help.
  18. fmcowboy

    Pork butt going...... q view

    Ok so it's 12 hours later. It's at 177 degrees and I'm getting tired. I wanted to pull it out at 195 but that may still be a while. Let's say I get there but do not want to stay up longer to let it rest and then pull it. How long can I leave it if I double foil, wrap in towels and put in a...
  19. fmcowboy

    I need some ideas

    Try my Cheeseburger one. Here's the link!! http://smokingmeatforums.com/forums/...ad.php?t=81103 FM
  20. fmcowboy

    First smoke on new USD Q-View

    looks pretty darn good to me!!! Great job!! You have pics of the UDS?
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