Pulled Pork anyone.....
 

Smoking a couple of Boston Butts for the McNeese Game tomorrow. We will pull these for lunch and chow down while tailgating....

1st pic, they are rubbed and ready to hit the smoker

2nd pic, they are one hour into the smoke and just got spritzed with a little apple juice and bourbon....

GO COWBOYS!!!!!!!!!!!!!!!

Damn dude......I'm all kinds of hungry now!!!!!!

what kind of smoker you got that looks some kind of good

nice blue!!

Looks like an MES 40"???

It is a Masterbuilt Electric Smoker 40" model. I love this thing, just plug it add a few chips and it's smokin'...

eman also has one also....He is the "Smokin' Daddy", I'm a chump compared to him. If you ever want to know more about smokin' shoot me a pm or eman....Fwarren also is a smoker...

We were typing at the same time...lol...Getting ready to post a 6 hour q-view...;)

Here you go Marsh Boy...6 hours into this smoke...

Oh Yea , I like pig butts, I can not lie!!!
Lookin good.
I'm getting stuff ready for the gathering starting this weekend.
chopping all my veggies and sausage for the gumbo this weekend and freeze
peel the shrimp and freeze .
i bought a 2 pack of butts at leblancs that are marbled like beef? ,i'm going to debone those and cure for buckboard bacon.

man I could get into some of dat. Does that smoker have built in thermometers? I see those probes in the meat,just curious. Wouldnt mind getting a smoker, nothing like slow roasin some big meats.

It comes with one but it is not accurate. These are ones I just bought every now and then, I have 5 thermometers now which is good for a big smoke.....

the pic is what the probes are tied too...I just set the monitors facing a window in my kitchen so I don't have to keep going outside, I can just peek out the window...

I cook by temperature, not time...I want to make sure my meat is brought to the correct temperature for safe eating. Safety first. Also you have 4 hours to get a piece of meat from 40 to 140 degrees, if you can't get it there in 4 hours you risk spoiling of your meat, so the thermo's work great for that also......

I would slap somebody to get me some of that!!!!!

Looks good Blue, Go Pokes! Gotta work. :(

What you got in dem pans down there?

Tim the bottom pan is the water pan that comes w/ the MES .It provides moisture and acts as a heat distributor. the foil; pan is to catch all the juices that drip out of the meat.
this can be defatted and added back to the pork after pulling or used to make gravy Same can be done w/ beef

Man that is some fine looking butts you got there!!! I would love a piece of that!!!! How long do them things cook for?

I have an electric smoker also. Man I like that thing.
You just set the temperature and let it go. Just have to add some wood chips every now and then.

That's it, I'm goin pick up smoker and a brisket now......Bob, ill be calling shortly

Tim,
The mes is probably the easiest smoker to cook with.
all you need is electricity and some wood chips.

Big F,
The only thing we smoke to time is ribs .Everything else is smoked to temprature.
The basic rule of thumb is 1.50 / 1.75 hrs per lb .
But i've had meat go longer time and less time . That's the reason for all the thermometers .
Anyone who is interested in learning about smoking should go to smoking meat forums .com and look around.
We are having a gathering of the smokers on oct 8 - 9 - 10 outside of franklin La, at one of the members farms. we will be doing sausage making demo and i will be doing a chicken sausage and shrimp gumbo demo fri night .( yes we have yankee members who don't know how to make a roux) saturday we will be smoking butts , briskets , moink balls and prime rib for dinner. Lunch will be smoked snacks and cracklins and leftover gumbo
Full breakfast will be served both saturday and sunday.
There will be some top notch smokers doing the cooking. If any off y'all are interested in coming for a day or for the weekend and want to learn alot about smoking in a short ammount of time please pm me for more details
Bob

When the temperature hit 165 I foiled them (double wrapped them in aluminum foil) and continued cooking until 205 degrees...then put in an ice chest wrapped with old bath towels and will be pulling them in about an hour or so.

They cooked in the smoker for about 13 hours....

Tim wasn't joking, he just called and he got a brinkman ,smokin pit and is buying the meat now.

:*****::*****:.....He will be addicted now...

I advized him to get some butts and some sausage for his first smoke and not to try to do a packer untill he knows how his smoker works.
Maybe i should have kept my mouth shut and i may have been buying a smokin pit cheap in a few weeks.;)

I opted for the 18 pack of beer instead of the 12......looks like this couldn't take awhile....started my marinade, goin find a thermo at the store......of course like everything else I do, this is going to get expensive.....this pit don't close up worth a crap, 1/4 inch gap or 2 in the lids......oh well, we'll see how it goes!!!

Remote thermometer baby!! Ill know the temp of the pit withoit even getting out of bed!!! Hahaha!!! I think I'm gonna like this!!!

Oh you will. Trust me.

Chicken is good to smoke. I just hit 'em with a little salt and pepper and some mesquite smoke. Excellent eating and fairly cheap.

Take some pics of the new rig and start your own thread.

My tailgating buddies are devouring this pulled pork.

Good luck Tim. And remember low and slow.

And kudos on the 18 pack.

If you run into a problem and can't get in touch with Bob then give me a call or text. I may not hear it ring but I will check it periodically

337-540-6223

I still do it the old way with charcoal and wood. It's a lot of work that way and have been thinking bout goin electric. Seems a lot easier to control and keep consistent.

It is! set it an forget it. other than adding a few wood chips every now and then.

I got one of them gas smokers from wally world, it was bent so the sticker was 1/2 off. I cook on it all the time, but three things I don't like about it.
1) the cooking space is to small
2) the water pan is to small and
3) the wood chip holder is to small.

Aside from that it does okay, LOL, it actually holds the temp really good.

Low and slow and TBS ( thin blue smoke)
you just want a wisp of smoke coming out the stack. where you can barely see it. If you can smell smoke you are smoking.

well, Im going to look into getting me a smoker, I love cooking on my grill and always wanted to get a smoker,so, Im gonna do it, gonna look up them ones yall are talking about.

masterbuilt electric smoker , get the 40 inch .
the 30 inch is cheaper but you have to cut a rack of ribs so they will fit.
i have done 54 lbs of meat on my 40' in one smoke. One longgggg smoke.

Where
 

Can you find them local or have to order them?

do a google on them, cabelas got'em for 429.00

MES 40
 

If they have any left Sams club has the mes 40 for around $300

If you buy from cabelas or bass pro make sure and check the online price . The stores will usually match or beat the on line cost.

probably be a while. Saving for the Mouse for this Christmas. Maybe I can get one for Christmas.

Thanks for the info

Just put two brisket in my mes offshore now time to sit back

Schmokin
 

Got the MES heating up and going to smoke a turkey breast injected w/ Tony's creole butter and 12 racks of Beef back ribs marinated in Yoshidas, Dr pepper ,a cap full of liquid crab boil and some mrs dash.

smoking
 

here is my pic a few hrs in genteman start ur smokers.life offshore

Looks good Hank....Love to smoke boudin, there is never any left..

Mine is finally done, goin in the ice chest for an hour......boy am I drunk!!!! I started this at 11 last night......

few more pics
 

sunday two tv going saints and nascar smoking smoking smoking

Hell yea.... I like it.

Nothing like drinking a cold one and watching the sun come up while baby sittin' the smoker....I have had many long nights...:cheers:

Holy crap this is good!!! Bone fell out when I picked it up! I wasn't even touching it! Wow!! Goin buy ribs for supper tomorrow, I'm not gonna get much sleep this week with all the cooking I'm gonna be doin

Wife said it the second best piece of meat she's ever put in her mouth!!

right
 

how much you had to drink?











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