Recent content by jc87

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  1. jc87

    Last Minute Butt (Qview)

    Looks great! Mustard for the most part ends up steaming off since its mostly water, so it never ends up adding a taste to the meat. If you want to experiment more with a "glue" for holding rub on, try olive oil i find that works great as well. Once again great cook now i'm hungry!
  2. jc87

    First Fattie

    Thanks again guys!
  3. jc87

    First Fattie

    Honestly for me and my girlfriend and a few friends its perfect, it also doesn't use a ton of charcoal. And its like the bigger Weber's, so once its at temp it stays there. Only issue is i need to cut ribs in half but i can live with that. But i highly recommend it
  4. jc87

    First Fattie

    Thanks guys! And yes that is a 14.5 love this thing great for personal meals and small gatherings!
  5. jc87

    First Fattie

    Thank you! and sadly no sliced shots, once I started slicing I started eating haha. It was prefect on the inside at 165* perfectly moist and cooked for venison, well for me at least,  Towards the end of the cook I bumped the heat to about 275 to help crisp up the bacon. Next time i'll bump up...
  6. First Fattie

    First Fattie

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  7. jc87

    First Fattie

    Hello All, Couple of weeks ago I was given some ground Venison and made a Mushroom, Sweet onion and Cheddar Fattie. Smoked at 240 with Cherry wood with an IT of 165. Came out excellent!   Thanks for checking out the cook!
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  12. jc87

    Pulling membrane off ribs?

    Try scoring the membrane, instead of removing it. Makes the fight easier   
  13. jc87

    Hello...

    Thanks for the warm welcome! Currently using a ECB and weber 14.5 smokey mountain. Can't wait to upload some cooks!
  14. jc87

    Hello...

    New to the forum as a member but an on looker for a couple of years. Been smoking for a couple of years now, since its winter here in New England I figured its time to join the conversation till my season starts up fully. Hello all! 
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