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Recent content by newnavysmoker

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  1. newnavysmoker

    last minute tri tip

    Came out very moist. Probably could or taken it off a few degrees sooner. Forgot to get pics up last night.
  2. 1395493196139.jpg

    1395493196139.jpg

    • newnavysmoker
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    • Album: last minute tri tip
  3. last minute tri tip

    last minute tri tip

  4. newnavysmoker

    last minute tri tip

    Hey all On the way home from a retirement ceremony today I got the urge to smoke something. picked up a nice tri tip. Had some left over rub from a brisket.
  5. last minute tri tip

    last minute tri tip

  6. 20140321_185553.jpg

    20140321_185553.jpg

    • newnavysmoker
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    • Album: last minute tri tip
  7. newnavysmoker

    My First Brisket

    Wrapped in foil at about 170. Final temp was about 190. Then let it rest for about 45 minutes
  8. newnavysmoker

    My First Brisket

    Came out a little dry. Still was delicious. Any ideas...... I'm thinking next time just a little olive oil and some salt and pepper.
  9. 20140119_194704.jpg

    20140119_194704.jpg

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    • Album: My First Brisket
  10. newnavysmoker

    My First Brisket

    Been holding pretty steady around 225 Fluctuated up to about 250
  11. newnavysmoker

    My First Brisket

    So here's a question. Brisket got to about 165. Stayed there then dropped.... got distracted with the boy and fire died down. Shame on me. Its up again. Should I be worried?
  12. newnavysmoker

    My First Brisket

    4 plus hours....... Looking good
  13. 20140119_160113.jpg

    20140119_160113.jpg

    • newnavysmoker
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    • Album: My First Brisket
  14. newnavysmoker

    My First Brisket

    Marinated the brisket all day. Pulled it out and rubbed it down. Heres a couple pics from last night chuck roasts Brisket marinaded for 8 hours meat has been rubbed down and sat all night in the fridge. now resting getting the smoker prepared the time has come....... more pics to...
  15. 20140119_122348.jpg

    20140119_122348.jpg

    • newnavysmoker
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    • Album: My First Brisket
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