Montana Texan.

Discussion in 'Roll Call' started by ssrick, Oct 10, 2015.

  1. Hello everyone, I am the proud owner of a new MES 40 2.5 blue tooth capable. I finished putting it together and it is in the break in heat cycle right now. I thought I might run up to the store and grab some meat so I can get up early tomorrow and try it out. I know there is a ton of stuff on here so i will do some searching asap. Thanks in advance.
  2. Well it has begun! I picked up some chicken thighs and a nice rump roast, rubbed them down last nite and left them in the fridge until this morning and got things started at 250 degrees for 2 hours and then dropped the temps down to 200. I used to try to keep the temp around 180 in my old smoker, is that where i should try to stay with this mes 40?

     I will continue to search for some basic guidlines in this forum but it anyone wants to give me a basic idea of what and how to get this first smoke done without screwing it up or overcooking it i would appreciate it.
  3. got it done and everything was ok, Chicken really turned out great and the rump roast was good enough, I need to figure out what type of beef cuts work better.
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the group!  I've never smoked below 225 so I can't help you with that.  I've never smoked a rump either, but I can't see why it wouldn't be good!  Glad it turned out well.

    Last edited: Oct 11, 2015
  5. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Rick.  I don't smoke anything below 225* or so, except cheese or cured meat like bacon.

    The rump roast might well have been too lean to cook to more than around 135* internal temp.

    You might want to give a Chuck roast a try.  Just do a search for Chuck roast and the results should give you all the info you need for a successful smoke.
  6. I have no experience with the MES smokers, so I couldn't give an answer as to the temperatures. In my WSM, I usually stay around or above 225 for almost everything except chicken. There are many others on this site that smoke using much higher temperatures than I do. It's more of a personal preference and for time management.

    I've never tried a rump roast. It may be a little too lean and could dry out, if even slightly over cooked. I would give a pork butt(shoulder) a try. It's very forgiving and can turn out great using a variety of smoking methods.

    Have fun!!!
  7. hank2000

    hank2000 Smoking Fanatic

    In my MES I smoke chickens at 275 takes about 3 hours or so I go to IT in the breast of 165 in the thighs 175 then I put the chicken on a hot gas grill for a few minutes skin down to crisp it up. That's how I do it. Butts I do at 225 till I get to an IT of 160 or so then wrap and take it to 205
  8. Thank you everyone, I will try some of the suggestions and report my results. I grabbed a brisket flat at wallyworld today so I am going to attempt a rub mix and let it sit for a day in the fridge. If anyone has ever had Rudys BBq in San Antonio or elsewhere and knows of a homemade rub that is like that feel free to post it....that stuff is what started me smoking and I love anything they make! Thanks again for the suggestions and keep them coming!

Share This Page