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  1. magnus89

    Boetje's mustard

    this is mustard that i grew up on that is made in my hometown. i have tried so many mustards out there and nothing comes close. anyone else tried it before? not sure if i posted in right place but just wanted to share.
  2. magnus89

    wicked beans and pulled pork.

    beans are done, wicked beans that is with a bit of a kick.
  3. magnus89

    need help with brisket

    as you can see one side is cooking much faster. any suggestions? i probed with my thermopen and temps are correct.
  4. magnus89

    ribs on the rec-tec.

    first time ribs on new trailblazer also squeezed some killer beans in there. just foiled will post more pics in couple hours.
  5. magnus89

    Didn't want to waste it.

    Took this out of freezer Friday to smoke Sunday. Had change of plans and had to cancel smoke. So an 8# brisket today and I get it all to myself.
  6. magnus89

    Jeffs Dr.Pepper recipe

    Thought I would give it a shot. Couldn't find any butt roast with bone. Here it is after 4 hours of smoke.
  7. magnus89

    Smoked egg rolls anyone ever made rolls?

    I tried these from a friend and they where unbeliable, anyone have a reipe for them? I tried to post in sides but it wouldnt let me. Thanks Mike
  8. magnus89

    what happened?

    Need help! I started a 10.5 brisket flat at 11am then had to do some work till 9pm. When I got home I checked the IT temp and it was at 208. I pulled it immediately and its wrapped in foil. How did this cook so fast? I am afraid its going to be dry as dirt. I planned on serving it tomorrow.
  9. magnus89

    brisket for two with finishing sauce

    20140713_170456.jpg (1,199k. jpg file)
  10. magnus89

    top or bottom rack mes 30

    Smoking 2 8lb butts tonight, my question is do I get more smoke with meat on top rack as apposed to bottom? Seems as if I get a better crust on top and meat is finished before bottom rack. I really want a nice crust and smoke floor this time. I always leave my vent wide open when smoking until I...
  11. magnus89

    mes 30 probe

    I am smoking 2 8lb pork boneless pork butts for 22 woman (wife's sisters bridal shower) obviously I want a safe entree. My question is after washing meat applying rub, and preheating smoker to 275 can I insert the internal meat probe right away? I have never had a problem before but then again I...
  12. magnus89

    newbie from davenport iowa.

    Hello from dport, little about me, I own a 30 MSB, and as of right now have 2 pork shoulders smoking with some chicken soaking in a brine for later. Only been smoking for couple of years and just stumbled on this site. A lot of great knowledge I will be soaking up from all of you. Glad to be...
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