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  1. rsnovi

    Preparing for an all night smoke

    Just finished eating the final product. Total smoke time was 19 hours to 200 degrees. I feel that this was the best brisket I have ever eaten and I must attribute it to these forums. I ended up not doing burnt ends this time and ate some of the point as is. Both parts were very tender and...
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  3. rsnovi

    Preparing for an all night smoke

    I just put the brisket on.  A little bit early than originally thought.  One it was getting dark so I thought a little light would help and after some reading this brisket might take longer than I was thinking. One thing I do need on my work station is an outdoor lamp. Here is the meat just...
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  6. rsnovi

    Preparing for an all night smoke

    Hash does sound good. I was hoping to freeze some to make chili at a later date.
  7. rsnovi

    Preparing for an all night smoke

    I might try some burnt ends. To be honest I will see how things are going, but if all is good I will give them a shot.
  8. Preparing for an all night smoke

    Preparing for an all night smoke

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  9. rsnovi

    Preparing for an all night smoke

    It is a great 4th of July night in Michigan and yesterday I found a pretty good deal on a 14 lb packer brisket untrimmed at $3.99 a pound.  This is my first brisket ever so I watched a few youtube videos to learn how to trim it.  I think I might have gotten a little carried away trimming the...
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  11. rsnovi

    19 LB Packer for Saturday

    Looking forward to this.  I picked up my first 14 pounder untrimmed today.  I have done a reasonable amount of BBQ, but not a brisket.
  12. rsnovi

    picked up a used cookshack sm025

    I believe you can get the owners manual off their website. http://www.cookshack.com/store/Operators-Manuals I found the cookbook useful to get started with wood quantity only. All the recipes specify their rub which is probably good, but I prefer to make my own. Here are my wood choices...
  13. rsnovi

    4th of July Baby Back Ribs

    Sorry hillerhalf.  I don't have experience with the Bradley.  I suppose it burns biscuits for as long as you are smoking the meat.  I don't know how long a biscuit lasts.  I shoot for 4.5 hours at 225 degrees and I know 3 oz of wood in my smoker is enough for ribs.  I just like the 2 to 1...
  14. rsnovi

    4th of July Baby Back Ribs

    2 oz hickory and 1 oz apple is my goto combination for baby back ribs.
  15. rsnovi

    Alternatives for Mustard as a base for a rub on ribs?

    I never use anything, but sometimes wonder if I should try it to see if I am missing something.
  16. rsnovi

    Pellet source in Michigan (Jackson, Ann Arbor, Novi)

    I was hoping to try some. I can get cookinpellets for about the same price Amazon.
  17. rsnovi

    Pellet source in Michigan (Jackson, Ann Arbor, Novi)

    Hello All, I am looking for some quality pellets available in Michigan. I would like some 100% hickory. I stopped by Leisure Works in Ann Arbor and they had Lumberjacks in about everything, but hickory. They told me they won't be ordering anytime soon because they need to sell the rest of the...
  18. rsnovi

    Why are my chicken legs bloody?

    Thanks for sharing. At least I feel better about eating it.
  19. rsnovi

    Why are my chicken legs bloody?

    I bought them from the butcher and froze them right away.  They were some meaty legs.  I just hit them with some salt and pepper. Chris
  20. rsnovi

    Instant thermometers

    If you would like a Thermapen, sign up for their email list.  It seems like monthly they are having a sale on them.  Retiring a color, moving, etc...
Great deal on LEM Grinders!
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