Brisket on the GOSM with Q-view

Discussion in 'Beef' started by cinnamonkc, Jun 7, 2008.

  1. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Threw a brisket on the new GOSM this morning. Did a short salmon smoke last night to try her out, but this will be the big test. Brisket and spare ribs. She's holding steady at 225. Here's the starting pic...
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  2. Sounds good,looking forward to th Q-view later,happy smokin![​IMG]
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looking forward to the Qview as well that thing should hold that temp as long as you want it to just check the water pan while spritzing
     
  4. Hi, Trying out the new smoker huh,[​IMG] cool! Looking forward to your q-vue later today.
     
  5. lcruzen

    lcruzen Master of the Pit OTBS Member

    Looks great! Way to jump right in there. No point in letting it cool off![​IMG]
     
  6. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Getting ready to throw the ribs on...They're coming to room temp on the sink.
     
  7. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Okay, ribs are on with the brisket. He's a few pics of them. In their cryo pack, and rubbed. I rubbed them last night with my rub then wrapped and put them in the refrigerator overnight. Took them out about an hour before putting in the smoker to come to room termperature. Smoker is sitting at about 230.
    I have apple and oak in the box.
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  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good how are you doing the ribs 3-2-1 ??
     
  9. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Yep! Hasn't failed me yet.
     
  10. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Here's one with all the meat in the smoker and a bit of the TBS...

    Might have to run to the store and get some mushrooms to smoke for a snack while I'm slaving away!! [​IMG]
    [​IMG]
     
  11. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Yep, no point in leaving that top shelf empty :)
     
  12. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great place for a couple fattys [​IMG]
     
  13. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Question...I'm used to the offset smoker and I had gotten the placement thing down in relationship to the hot box.
    With the vertical GOSM, when I put the ribs on should I be moving things around? I don't see much temp difference shelf to shelf but is there an optimum placement when you have multiple kinds of meat on? Also...what if I did add a vegie of some sort? Is there an optimum spot for that too?
     
  14. catrowe

    catrowe Newbie

    Smoked mushrooms!!!! YUMMY!!!! Any tricks/tips?? Gotta try that one!!
    Thanks
    Cathy
     
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I think most GOSM's seem to to a little warmer at the top. I do rotate some things during a long smoke if its all the same product just to try to even out finishing times.

    and poultry allows below other types of meat
     
  16. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    There's a few posts on mushrooms in the vegetable forum but I don't know how to attach a thread to a thread...hopefully someone will come attach them.

    For my mushrooms, I put them in the smoker empty to cook for about an hour, then I stuff them with a mixture of cream cheese, onion, garlic salt, and bacon and put them back in the smoker for about 30 min. I find that if I don't pre-smoke them, the mushrooms don't get enough before the filling done. They're one of my favorites!

    Many people use various forms of sausage and cheese...whatever you like is really allright. Lots of experimenting here!!
     
  17. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Looks like a great feast! Wish I was smoking this weekend. How'd the salmon turn out? Did my first last week.
     
  18. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Great. I have a thread in the fish forum. I'd attach it but I don't know how...[​IMG]
     
  19. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

  20. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Just find your thread, copy the address bar, paste in your reply (see above!)
     

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