Recent content by daves1811

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. daves1811

    COLD Smoking Cheese on the Smokin-It#3

    Wow!!! Well done!!! When I've done cold smoked blue I always leave it vacuum sealed for at least 1 month before opening, and the soft cheeses like Brie and havarti for at least 2 weeks. The hard cheeses were also at least 2 weeks before opening to let the smoke mellow in the cheese! Once...
  2. daves1811

    I will NOT give up on my AMZNPS !

    I don't have the pellet tray, I have the dust tray and had a heck of a time keeping mine out also. I noticed with the dust tray that I had to really pack the dust into the tray and using a butane torch on the lighting end for at least 1 minute is a mandatory. After that I would gently blow on...
  3. daves1811

    My First Brisket!! (W/Q-View)

    Bwarbiany - It was called a First Cut from the butcher that I got it from, approx 6.5lb, I think it would be considered a brisket flat though??? I remember the guy saying it did not have the point attached
  4. daves1811

    My First Brisket!! (W/Q-View)

    Alright everyone!!  I've done everything I can do and here's the rundown from my log book, and what I think I would change differently: 1. 0645: Pulled brisket from fridge and washed and dried before lathering with French's mustard, set at room temp 2. 0745: Placed my all purpose rub on both...
  5. Closeup3.jpg

    Closeup3.jpg

    • daves1811
    • Media item
    • Comments: 0
    • Album: My First Brisket!! (W/Q-View)
  6. Closeup2.jpg

    Closeup2.jpg

    • daves1811
    • Media item
    • Comments: 0
    • Album: My First Brisket!! (W/Q-View)
  7. Upclose 1.jpg

    Upclose 1.jpg

    • daves1811
    • Media item
    • Comments: 0
    • Album: My First Brisket!! (W/Q-View)
  8. Finished 3.jpg

    Finished 3.jpg

    • daves1811
    • Media item
    • Comments: 0
    • Album: My First Brisket!! (W/Q-View)
  9. Finished 4.jpg

    Finished 4.jpg

    • daves1811
    • Media item
    • Comments: 0
    • Album: My First Brisket!! (W/Q-View)
  10. Finished 2.jpg

    Finished 2.jpg

    • daves1811
    • Media item
    • Comments: 0
    • Album: My First Brisket!! (W/Q-View)
  11. Finished1.jpg

    Finished1.jpg

    • daves1811
    • Media item
    • Comments: 0
    • Album: My First Brisket!! (W/Q-View)
  12. daves1811

    My First Brisket!! (W/Q-View)

    Sounds good to me!!   I've gotten to an IT of 204*F so I pulled the brisket and wrapped it in a towel and dropped her into my cooler and set the timer.. it's 12:51PM, so the next post and Q-View shall be in 2 hours, thanks for hanging with me through my slight "crisis" on the forums geerock!
  13. daves1811

    My First Brisket!! (W/Q-View)

    Sounds good, we hit 167*F at 11:24AM so I pulled it and just did a double foil wrap, and poured some room temperature beef broth into the bottom of the foil wrap to give it some extra juice .  Put it back on and the temp climbed up to about 174*F, which was taken at 11:33AM. It's 11:46AM and...
  14. daves1811

    My First Brisket!! (W/Q-View)

    Geerock, Thanks for the reminder on the rest period. I planned on putting the brisket in a pan and covering with foil when it hits 165*F IT. Should I take it out of the pan when it reaches 200*F, wrap it in foil and pour the juices in the foil and put it in a cooler or just put the whole pan...
  15. image.jpg

    image.jpg

    • daves1811
    • Media item
    • Comments: 0
    • Album: My First Brisket!! (W/Q-View)
See more
Top Bottom
Back
Clicky