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briskets, beef ribs, & pork ribs

post #1 of 17
Thread Starter 
Hi all, started this am. briskets (3) went on at 5 am., pork ribs on at 8 am., beef ribs on at 8:45. qview at 10:30
got et-73 and some cheep-o's from wally world. temps holding at 210.
don't seem to want to go up much more. Brisket is at 150 so something is a little off temp wise.
will try to IMG]add more later when I put the fattys on.
post #2 of 17
I did brisket yesterday and after five hours I was at internal of 154 Deg. so I don't think you are to far off. Might want to try and bring the temp up to more like 225ish. Brisket takes quite awhile to reach internal of 180 or so. Can't rush it...just let it go and you will be fine.

Just my two cents worth.

post #3 of 17
Yum... I'z HONGRY! PDT_Armataz_01_18.gif
post #4 of 17
Sounds great wheres that Qview biggrin.gif A pic is worth alotta words lol
post #5 of 17
Thread Starter 


reached 190 in 8 1/2 hrs, wraped and put in cooler. 8 hrs was my last effort. ribs all wraped in cooler. 1st fatty (3) on smoker right now with ABTS. sorry, cant seem to get qview to load. got pics & noplace to putem, will keep trying
post #6 of 17
Thread Starter 


sorry guys, just don't get it bout uploading qview, go advanced, brouse, pic, upload, error. ??????? load photobucket uploaded pics, don't know how to access them to upload to smf.
anyway 1st fattys (3) were excellent as stated here (can't miss) abts were excellant (according to wife who scarfed most of em.
thanks for all your help TJ
post #7 of 17
TJ's photobucket is simple. Below the pictures are some lines with different codes. You want the IMG code (should be on the bottom). When you click on that line it will say "copied".

If you open two browsers, one here with your new post and one there with the photobucket opened to your pictures you can copy the picture the come back here and paste it in your post. You don't need to do anything else other than leave a few lines between pictures.

Read this post to help you out Posting pics on SMF. ‹(•¿•)› Tutorial ‹(•¿•)›

Good luck
post #8 of 17
Thread Starter 
TKS pig I'll do better next time
post #9 of 17
Looking good those fatties turned out fine lookin..hey I may have missed something..did some one not git seconds and git mad and flip the trailer over?? and what Kind of grill is it that you are smoking on with the chain for a hinge? that thing looks heavy duty.
post #10 of 17
Looks like you got the pix in TJ. In the future you will want to resize those pictures to about 800 x 600 or less so we don't have to scroll sideways to see the pics or read the posts. And add a space between each picture (paste IMG code then hit enter once or twice then paste the next IMG code).

Nice looking Q-View. It just takes a few times and you'll be a pro at posting your pics.

Thanks for sharing!
post #11 of 17
Thread Starter 
I was actually trying to pic the tbs. dosen't show up. storm came thru 3 am april 11. if neighbors tree hadnt been there to stop my trailer, it might be in canada.
Thanks again pig TJ
post #12 of 17
Well if it doesn't show up but you can see it, or smell it, you're doing great!!! I must say that is one unusual lawn orniment(?) you have. Must have been some REALLY STRONG winds.
post #13 of 17
Thread Starter 


its totally homemade. had a horizontal brinkman but wasn't happy with results. a friend suggested some modifacations, didthat and really helped and got the bug baddddddd. another friend was working at a scrap yard so I found 1/4" sheets of steel 4 x ??. bought enough to build what u see. the chain was used to turn cooker using a engine puller for welding. it really works good. wish I'd known to make reverse flow.
will sell for what I got init + enough to make new and bigger. sry bout the pic mess. look right at the trailer pic to see it loaded. good cook
thanks all TJ
post #14 of 17
Heh, looks like the big green guy got mad when the food ran out. Good stuff.
post #15 of 17
Great lookin smoker. Love the home built units. Good lookin food by the way.
post #16 of 17
good looking food. I see it's been a bit windy lately by the looks of your 5th wheel camper.

post #17 of 17

I will be trying a brisket soon, and from what I have read on here that MOST meat is set about 225 on the MES rigs and the meat will have a stall time and NOT to touch the temp... RIDE IT OUT.

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