Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dvuong

    Sour Tasting Meat

    Definitely not the olive oil that's bad.  
  2. dvuong

    Sour Tasting Meat

    I think it's the pellets.  I smoked two briskets using Jeff's Rub with a base of olive oil.  Kept the temperature between 225-250.  There's definitely a sense of sourness to the meat.  A few other people noticed it too.
  3. dvuong

    Brisket

    I ended up smoking a 6 pound flat and a 15 pound packer.  It took about 23 hours for the packer but it turned out perfect!
  4. dvuong

    Sour Tasting Meat

    Sorry - I meant warmer.. Not cooler than fridge temp. 
  5. dvuong

    Sour Tasting Meat

    Hmmm.. That's interesting.  I've never heard of hickory being sour It's a fairly new smoker...  It's only had a few smokes in it so the interior isn't too dirty.   I'm smoking some trout right now using the same pellets so we'll see how that turns out.  I've got plans to do a packer and a flat...
  6. dvuong

    Brisket

    Is that 1.5 hours wrapped or unwrapped?  
  7. dvuong

    Brisket

    I plan on picking up a whole packer today to smoke this weekend for a party.  If I want to eat on Sunday at noon, what time should I put the brisket into the smoker set at 225 degrees? 
  8. dvuong

    Sour Tasting Meat

    Usually a little cooler than fridge temp.  It's usually about 55 degrees.
  9. dvuong

    Sour Tasting Meat

    I have the MES 40 BT.  I usually smoke my meat at 225-250, and monitor temperatures using a thermoprobe thermometer.  I have smoked using racks 1-3 and sometimes single rack.   AMNPS is set on the floor of the smoker, raised up a couple of inches with legs and sometimes put on the lowest rack...
  10. dvuong

    Sour Tasting Meat

    I've been noticing that the meat I've been smoking has a bit of a sour taste to it.  I'm wondering if this is because of the pellets I use or the mustard... I apply yellow mustard to the meat before applying rub.  I smoke using PitMasters pellets mixed with a little bit of charcoal pellets from...
  11. dvuong

    sliceable and juicy brisket flat

    That sounds amazing!  I work in Menlo Park.  Any chance you'll be in the area or ship via mail?  
  12. dvuong

    sliceable and juicy brisket flat

    Yep!  That's the one. Best Chocolatier huh?  Hmmm.. Would love to try someday! 
  13. dvuong

    sliceable and juicy brisket flat

    ThQuote: Thanks!  There's a S&F about 10 minutes away from me.  I've never been in it so never thought to look.  :)  You're probably thinking of the same one I live close to.
  14. dvuong

    sliceable and juicy brisket flat

    Picked up a 3.75 pound brisket flat from Trader Joes yesterday.  It's probably not ideal but it's hard to find brisket around here.  It was a nice thick piece though, about 2 inches and very even.   I plan to smoke tomorrow using my MES 40 Gen 2.5.  I've read a ton of threads on smoking...
  15. dvuong

    Any issues with your MES 40 BT + AMPS? Cast your vote!

    What's the purpose of using a bean can?
  16. dvuong

    Any issues with your MES 40 BT + AMPS? Cast your vote!

    No issues here.  I make sure to light it up real good and then raise it a few inches off the floor.  I also pull out the chip loader and tray about an inch. 
  17. dvuong

    St. Louis Ribs

    The ribs don't get dry this way?  Also, which rub do you use?  I purchased Jeff's rub and mixed up a batch last night but it seemed a little bit too sweet.  I don't want my ribs to taste like candy. 
  18. dvuong

    St. Louis Ribs

    Does the 3-2-1 method apply to St. Louis Ribs or just full spareribs? Also, I would like the meat to stay on the bones when I cut them up but have them slide easily off the bone when eating.  For this, is it better to cut the time down to 3-1.5-1?
    • dvuong
    • Thread
    • Replies: 5
    • Forum: Pork
  19. dvuong

    New MES Bluetooth Digital smoker

    I tested the AMNPS last night.  I pulled out the chip drawer and loader about an inch each just for safe measure.  Seemed to burn real good.  When I first stuck it into the MES, it was a little bit slow burning but once it had been in there for a few minutes it really caught on.  
  20. dvuong

    Thin Blue Smoke

    Thanks.  It was coming out in a thick cloud so I wasn't sure if the pellets were burning too quickly. 
Top Bottom
Back
Clicky