Recent content by golfnotwork

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  1. golfnotwork

    Mussels & Shrimp w/Boring QView

    I've smoked shrimp and scallops (wife LOVES scallops) with apple and turned out great. With the scallops, I smoked them at 225 for about 45 min, then seared them on the stove. I'm not the biggest scallops fan, but I got 2 thumbs up from my better half. Mike
  2. golfnotwork

    First brisket temps are falling

    Check out this thread. http://www.smokingmeatforums.com/for...risket+plateau
  3. golfnotwork

    First brisket temps are falling

    Catman, no worries. You just hit the plateau. THere is lots of info on this site about that, and I don't want to botch the description, so do a search. Be patient and the temp will start going up again. Good luck. In my opinion, there ain't nothing better than smoked brisket. Mike
  4. golfnotwork

    Brisket Flatw w/qview

    Richtee, it does bug me that I don't get that nice ring when I cook brisket. I get a nice ring when I cook ribs and pork butts, but not so much when I do the brisket. I get a little redness on the very top and on the bottom, but doesn't seem to be a lot of penetration. The flavor is there, so...
  5. golfnotwork

    Brisket Flatw w/qview

    Curious, I used the rub from the 'Smoke and Spice' cookbook. They have a recipe for the whole brisket and a different one for the flat. I tried the whole brisket recipe first and never changed. I keep telling myself that I want to try the flat recipe, but I always chicken out and use what I...
  6. golfnotwork

    Brisket Flatw w/qview

    I smoked a couple of 7# flats last night for a party on the Chesapeake Bay today, but the weather didn't cooperate. I plan on making some neighbors and co-workers happy and freezing the rest. Anyway, I rubbed and wrapped them on Thurs evening. Pulled them out of the fridge on Fri around 7:30 pm...
  7. golfnotwork

    to brine or not to brine

    I'll add to the 'no brine' vote. I'm still learning, but my first pork shoulder (picnic) with the propane gosm came out fantastic, full of flavor and moisture. I rubbed it down with Jeff's rub, wrapped in plastic/foil, and let it sit overnight before the smoke. I see no reason to brine.
  8. golfnotwork

    GOSM need help making smoke

    I use a 10 in skillet. I turned the rack upside down to get the skillet closer to the flame. I also soak my chunks and don't foil, but it does take upwards of 15 min to get smoke. I will try not soaking and using foil with holes next time, seems a lot of folks doing that with success. Mike
  9. golfnotwork

    Pork Shoulder w/qview

    Pork unfoiled. I grabbed the bone to flip it over and it slid right out. Success: Meat pulled. This was my first pork shoulder since finding this board and it was, by far, my best. Thanks to everyone here, I can now smoke my two favorite foods, brisket (#1) and pork shoulder (close #2)...
  10. golfnotwork

    Pork Shoulder w/qview

    Picnic out and ready to foil at the 10 hr mark: Lamb chops pulled at the 6 hr mark and temp approx 170 deg: I foiled half the beef ribs at 160 deg. Pulled all beef ribs off at the 6 hr mark and 185: Ribs and lamb chops on the plate: Close up of the beef: And the lamb...
  11. golfnotwork

    Pork Shoulder w/qview

    A couple of weekends ago, I smoked an 8# picnic, some beef short ribs, and a rack of lamb loin chops two weekends ago. With the expertise from this board, the meal turned out fantastic. Here are some pix: I rubbed it down with Jeff's rub and let it set in the fridge overnight. I added some rub...
  12. golfnotwork

    Plan A: or Plan B:????

    I haven't wrapped ribs for long periods of time, but last week I did this with a couple of 5# brisket flats for a fishing trip: Cooked to internal temp of 190 deg, which it hit at 4:30 am. I then individually wrapped each in foil and wrapped them both in the same towel. Put meat in cooler and...
  13. golfnotwork

    13# Brisket w/ Qview

    Glued, thanks for the info. I will do that next time.
  14. golfnotwork

    13# Brisket w/ Qview

    I was having some family and friends over on Saturday afternoon, so I decided to smoke a brisket. Bought a 13 # hunk of meat Friday afternoon, rubbed it down, let it sit at room temp for about an hour, and put it on the smoker at 9:00 pm. Had soaked hickory chips, chunks, and a couple of...
  15. golfnotwork

    MD Crab Cakes and Fish w/ qview

    Erain, didn't put a temp gauge on it this time, but usually runs around 300 - 325 deg. The fillets were small and the crab is already cooked, so just need to heat through and get the smoke flavor in. If you like crab cakes, you need to try this out. They were fantastic.
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