MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-17-2019, 05:34 PM   #76
Mattb82
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Join Date: 11-09-15
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Default Bark

Unfortunately it got so hectic with the kids and wife pics took a backseat but hereís a pick of the money muscle after I dipped It in juice, you can see the bark in the background on the butt. Iíll say the Bark was just as pronounced as any offset Iíve used but was incredibly juicy. The bark wasnít mushy like I would associate with a water pan, it seems to be the best of both worlds right now. So far Iím thrilled and it ran like a dream.
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Originally Posted by InThePitBBQ View Post
Matt your cook is looking awesome with that mahogany color on the butts and brisket you really nailed it with some impressive results!

Are you satisfied with it? I'd love to see some pics of those butts just as your starting to pull them to see what the bark looks like when opened up.
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Old 05-17-2019, 06:20 PM   #77
InThePitBBQ
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Perfect bark, exactly what I was curious about that is outstanding!

We kicked around the idea of ordering one of these in a certified 72 unit last year, and I still want one but need to come up with a way to handle the waste water and pressurized supply for winter use.

Thanks for the pic Matt, look forward to hearing more as you get to spend time with it.
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Old 05-17-2019, 07:03 PM   #78
DBBQ
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Congrats and love the look of the cooker. At the end of the cook, how do you dispose of the water? Is there extensive clean up involved after water removal?
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Old 05-17-2019, 07:51 PM   #79
Mattb82
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Cleanup was easy, I have a large drain right by the smoker so I rolled it over and opened up the valve. I cooked on the top rack with a pan on the second so the water wouldnít be filthy, opened up the valve and then drained it in a couple minutes, wiped water pan down and done. Maybe a five minute cleanup.
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Congrats and love the look of the cooker. At the end of the cook, how do you dispose of the water? Is there extensive clean up involved after water removal?
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Old 05-17-2019, 08:29 PM   #80
Mattb82
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Default Bark

Honestly the bark looked and had the exact same texture as the SF and the Jambo Backyard that Iíve owned. It surprised me because I expected less and was prepared to adjust but I ran a simple rub of killer hog the bbq rub plus coarse pepper and kosher salt. If I would have gone pure Texas style it would have been like black grit sandpaper bark which I love but Iím prepping for comps and that mahogany is the move.
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Originally Posted by InThePitBBQ View Post
Perfect bark, exactly what I was curious about that is outstanding!

We kicked around the idea of ordering one of these in a certified 72 unit last year, and I still want one but need to come up with a way to handle the waste water and pressurized supply for winter use.

Thanks for the pic Matt, look forward to hearing more as you get to spend time with it.
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Old 05-17-2019, 08:39 PM   #81
Tbone1911
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No need for pressurized water.... you can manualy feed it if there is no water supply....
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Old 05-17-2019, 09:14 PM   #82
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Quote:
Originally Posted by Mattb82 View Post
Honestly the bark looked and had the exact same texture as the SF and the Jambo Backyard that Iíve owned. It surprised me because I expected less and was prepared to adjust but I ran a simple rub of killer hog the bbq rub plus coarse pepper and kosher salt. If I would have gone pure Texas style it would have been like black grit sandpaper bark which I love but Iím prepping for comps and that mahogany is the move.
Sweet! So would love to hear your thoughts on this verses the hunsaker can? Obviously this will Cook way more but am interested in taste test. Amesome cooker and nice work!
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Old 05-17-2019, 09:50 PM   #83
Mattb82
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I havenít had the Hunsaker very long but the biggest difference aside from the actual cookers would be the stickburner flavor. The Can is awesome, just different. Hard to replace the flavor from a clean fire with sticks and a huge part of the MMS I believe is how great the airflow is. Very different than I expected and how you can create temp zones based on where you place your fire. Definitely will still use the can but Iím in love with the mms
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Sweet! So would love to hear your thoughts on this verses the hunsaker can? Obviously this will Cook way more but am interested in taste test. Amesome cooker and nice work!
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Old 05-17-2019, 09:52 PM   #84
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Awesome smoker and cook.
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Old 05-17-2019, 10:09 PM   #85
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Congrats....keep the pics coming
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Old 05-18-2019, 01:17 AM   #86
masque13
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Congrats Matt! Seeing your excitement and pics takes me back to the excitement I had several years ago when my MMS-48 was delivered. And the cool thing is that even after having for a good bit I still love it and love the food that comes off of if.
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