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Smokin' in Honolulu

post #1 of 14
Thread Starter 

Sup guys,

Growing up on a rock all my life, I never had real smoked BBQ until just few years ago during a trip to the mainland. Not a single decent BBQ joints in Hawaii so decided to make my own.

 

After hours and hours of reading this forum I decided on a MES30 and AMNPS. I got lucky and found a gen 1 MES 30 at homedepot covered in dust. Got it all seasoned yesterday, boil test was dead on at 212 so I'm about to go all out and start with a brisket.

 

Wish me luck!

 

post #2 of 14
E komo mai!!!

Woohoo! Someone else from Hawaii...

I'm in Honolulu for the weekend: girls high school soccer state championship tourney! My daughters team plays in the title game at 5:00. There's no way that brisket will be done by then... 😿

Good luck on the briskey! Hopefully we'll have good luck in the title game...

The game will be telecast on OC 16...


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post #3 of 14

Nice. I used to get good BBQ at the Tradewinds on Kauai if it is still there. That was the only Q I ever had that was any good there. Welcome to the site!

post #4 of 14

By the way that Brisket is Huge!

post #5 of 14

texas.gif  Good afternoon and welcome to the forum, from a cloudy and chilly day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #6 of 14
How's that brisket coming along? What kind of pellets are you using?

I went up to punchbowl this morning...

3d18068293823fca26983459f6f26d7c.jpg

7300c629764475aee0184de6e7755fed.jpg

It's a much nicer day today than yesterday!

Btw, where'd you get the brisket? Costco?

Again, welcome and hope to see lots more smokes of yours...


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Edited by Welshrarebit - 2/21/15 at 5:41pm
post #7 of 14
Thread Starter 

Hey Welshrarebit, it sure smells great so I hope it's going ok. I got the brisket from Sam's yesterday as Costco only had the flat @ $7/lbs. Here's my timeline so far

 

5:00am Started to preheat the smoker for 225. Trimmed brisket following Aaron Flanklin's youtube video and seasoned with just salt and pepper. Kinda went crazy with trimming and chopped off a huge chunk of fat by mistake. That's the spot I stuck the probe in.

 

5:45am Meat in the smoker. Started playing with AMNPS and lighting it for the first time, again watched several youtube vids for reference. Good thing I smoke cigars, had a bunch of butane lighters lying around. I'm using the hickory pellets that came in the combo pack btw.

 

6:00am AMNPS went in. Nice TBS output so back inside to drink some coffee.

 

10:00am Pellets were almost gone since I only filled it half way. I added more pellets and went back to watching the NFL combine.

 

11:45am After obsessively looking at my remote for the 500th time, the IT finally hit 160 so I foiled it and put it back in.

 

2:00pm Currently the temp is at 185. My plan is to pull it around 195 and let it rest in my cooler until dinner time.

 

I'll post some finished pics later. 

post #8 of 14
Sounds like an awesome first smoke!
post #9 of 14
Thread Starter 

Finished pics. Brisket was tad bit on the dry side but still very good thanks to all the great info on this site. Thanks guys.

 

 

 

post #10 of 14

Nice Color looks good, sides look great, sorry to hear it was a little dry.

 

 

Gary

post #11 of 14
Welcome to the forum! Nice looking brisket. The only BBQ I've had in Hawaii has been at Chicken in a Barrel on Kauai, and the now closed Fish and Hog in Waimea on the Big island. Fish and Hog was the closest to mainland BBQ.
post #12 of 14

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

Nice looking brisket. If you would post it in the brisket area a lot more people would

see it.
Happy smoken.
David

post #13 of 14

Brisket Looks like it could have gone just a little longer to me. I always do the probe test toward the end as they can be done at any temp above 195 all the way up to 212 or so. I have had them turn out dry undercooked as well as overcooked. Looks great for your first one to me.

post #14 of 14
I like the three kinds of poke and rice!!! Brisket looks good as well.

The best Q in Hawaii is from roadside huli huli pits!
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