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Brisket on the GOSM with Q-view

post #1 of 33
Thread Starter 
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...
post #2 of 33
Sounds good,looking forward to th Q-view later,happy smokin!PDT_Armataz_01_37.gif
post #3 of 33
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
post #4 of 33
Hi, Trying out the new smoker huh,PDT_Armataz_01_37.gif cool! Looking forward to your q-vue later today.
post #5 of 33
Looks great! Way to jump right in there. No point in letting it cool off!PDT_Armataz_01_37.gif
post #6 of 33
Thread Starter 
Getting ready to throw the ribs on...They're coming to room temp on the sink.
post #7 of 33
Thread Starter 
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.
post #8 of 33
Looks good how are you doing the ribs 3-2-1 ??
post #9 of 33
Thread Starter 
Yep! Hasn't failed me yet.
post #10 of 33
Thread Starter 
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!! biggrin.gif
post #11 of 33
Yep, no point in leaving that top shelf empty :)
post #12 of 33
Looks like a great place for a couple fattys biggrin.gif
post #13 of 33
Thread Starter 
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?
post #14 of 33
Smoked mushrooms!!!! YUMMY!!!! Any tricks/tips?? Gotta try that one!!
post #15 of 33
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
post #16 of 33
Thread Starter 
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!!
post #17 of 33
Looks like a great feast! Wish I was smoking this weekend. How'd the salmon turn out? Did my first last week.
post #18 of 33
Thread Starter 
Great. I have a thread in the fish forum. I'd attach it but I don't know how...PDT_Armataz_01_04.gif
post #19 of 33
Many ways to do the shrooms, here's how I did mine:

post #20 of 33
Just find your thread, copy the address bar, paste in your reply (see above!)
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