Recent content by Nole4L

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  1. Nole4L

    Fireboard/UltraQ/DynaQ questions

    Not first hand experience.....but guy who used to work for me had the Fireboard with the fan option on his offset. Whenever he shared the cooking links with me it was as steady as can be. I'm more traditional but this looks like it worked as promised.
  2. Nole4L

    Corned Beef Brisket Question

    if it's already cured you could do the point as pastrami and the flat as corned beef. Basically pastrami is corned beef with additional spices that is then smoked. If it's not already cured it's borderline to cure it for St. Patty's Day at this point. I put mine in the cure on Thursday. Our...
  3. Nole4L

    Burnt Ends Question

  4. Nole4L

    Burnt Ends Question

    The last one I did I pulled them around 195, cubed the point, sauced them and cooked them another 2 hours or so at 225. I think it's a matter of personal preference but for me that extra time lets the burnt ends get nice and carmelized on the outside.
  5. Nole4L

    First Pastrami (on Masterbuilt 560)

    Look awesome. I love making pastrami.:emoji_sunglasses:
  6. Nole4L

    Which thermometer do you recommend?

    I'll concur with Millberry. The Fireboard is a nice setup and there customer service is top notch. It's internet enabled which is really nice. I have that and then a Thermoworks MK4 instant read thermometer for grilling, etc.. A good thermometer sure makes things easier!
  7. Nole4L

    Rib Roast Bones?

    I don't usually smoke them just because there isn't enough meat, in my opinion, to make it worth while. I make soup. I"m not sure who posted it but I found the recipe here a year or so ago. Here's the recipe:
  8. Nole4L

    First Reverse Flow Smoker

    I have a Lang which is reverse flow. It does cook a little faster than my previous stick burners but that's not a bad thing for me. Reverse flow or not, any smoker has some learning curve. My Lang is MUCH easier to cook on than the box store smokers I owned before. Enjoy your new purchase!
  9. Nole4L

    Would like to smoke a 4.5 pound cut brisket

    The point is my favorite part of the brisket. I'm sure some purists will argue with that but for me, it's hard to go wrong with a point. Enjoy it!!
  10. Nole4L

    Crispy rib tip carnitas

    Yes please.....
  11. Nole4L

    Beef plate ribs - Advice please...

    It takes me 8 hours on my Lang which tends to cook quickly relative to other cookers I've used.
  12. Nole4L

    Ideas for buying a reliable Offset smoker

    I'm with Chasdev. If you're patient you can find folks who don't realize the amount of work that goes into a stick burner and then end up selling them at a loss. That's how I ended up with my Lang. :-) $600-$700 is sort of no man's land for new stick burners. More than a box store cooker...
  13. Nole4L

    30 lbs of baby backs???

    Because it's a new smoker (which regardless of price takes time to learn) I would probably smoke them for an hour or two and then finish them in the oven. This sort of accomplishes two things..... 1. if there's not enough room in the smoker for 10-12 racks (which I think is a very real...
  14. Nole4L

    Pork Belly Smoke (Not Bacon)

    I'll second thirdeye. Pork belly burnt ends are no joke. I followed Malcolm Reed's recipe and they were phenomenal.
  15. Nole4L

    First Brisket Suggestions welcomed

    I would suggest pulling it when it passes the probe test. Internal temp tells when it's time to start probing it but not necessarily when it's done. Good luck!!
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