Recent content by matt schrauben

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  1. matt schrauben

    (my first) Fattie

    Dude.... I need to do this yesterday.
  2. matt schrauben

    Brining Pork Butt

    Any temp between 225-275 should be fine for butt. Also, I'm not sure how much good soaking in vinegar and apple juice is doing for you. How did it turn out?
  3. matt schrauben

    Brining Pork Butt

    I've brined a lot of things I've smoked. Briskets, pork butts, etc.. Generally brining only helps, in my opinion, whether dry or wet. For a wet brine, I just do a basic solution of equal parts salt and sugar. Final product comes out juicier. I dry brined a brisket a month or so ago with just...
  4. matt schrauben

    Issue with brisket

    I'm not sure what my MES model # is, but I got it in 2015 so it's relatively new.
  5. matt schrauben

    Issue with brisket

    Thanks. I'll have to check the chamber temp when I get home today. Also, is there a way to fix the temperature mismatch?
  6. matt schrauben

    Hello!

    I smoke salmon on the regular and it turns out great! I actually have a fishing trip coming up on Lake Huron and I'm hoping to land a monster pike for smoking. My cousin smoked a pike he caught last year and it was pretty delicious.
  7. matt schrauben

    Issue with brisket

    My past few briskets haven't turned out the greatest. I can't get them up to the temperature and tenderness I want, no matter how long I seem to cook. I use a MES 40 and cook at 225 using an AMNPS.  Yesterday, I put the brisket in my smoker at 10:30pm the next morning at 8am it was about at...
  8. matt schrauben

    Hello!

    Hello! I just joined this forum after reading it for some time. Here is some info about me: Name: Matt Schrauben Location: Grand Rapids, MI What do I own: Smoker - MES 40
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