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  1. brisket rubbed.jpg

    brisket rubbed.jpg

    • ryanhoelzer
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  2. ryanhoelzer

    15.59 lbs Of Yummy

    Got another fresh brisket this weekend.  15.59 lbs at $2.89/lb, $45.06.  Similar in history to the last one I got from this market.  Natural grain (corn) fed for 250-300 days and aged 40 something days.  It's Western Choice and he said it was probably close to being Prime.   I didn't trim it at...
  3. brisket bottom.jpg

    brisket bottom.jpg

    • ryanhoelzer
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  4. brisket unwrapped 1.jpg

    brisket unwrapped 1.jpg

    • ryanhoelzer
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  5. brisket packaged.jpg

    brisket packaged.jpg

    • ryanhoelzer
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  6. ryanhoelzer

    Why not finish a smoke indoors?

    I think bark could be the biggest issue but I'd be interested in seeing if there's a difference.  I do briskets on charcoal/lump for 4 or 5 hours then put it in the MES for the rest of the time.  With the MES I've still got a water pan though.  I guess you could put the brisket on a rack above a...
  7. ryanhoelzer

    MES smoker and Hi Mountain jerky seasoning

    Depends on the thickness of course.  1/4" can still be moist after 12 hrs or so.  1/8" probably only takes 8 hrs or so to be done.  I could be wrong but the heat may cause more crisp too.  I pull it when it's still a little pliable.  I generally prefer completely dried out jerky but the...
  8. ryanhoelzer

    MES smoker and Hi Mountain jerky seasoning

    120 for 10 hrs + and I'm still alive...
  9. ryanhoelzer

    Charbroil American Gourmet Deluxe Offset... Any thoughts?

    I've got it and have turned out some great stuff with it.  I haven't done any mods, just a big water pan sitting right at the opening.  It does have some heat difference from side to side but you can work with it.  I did learn to build the fire big starting out and it's easier to maintain than...
  10. ryanhoelzer

    Best BBQ in Georgia

    I spent some time in Athens a few months ago and wasn't too impressed with anything I tried.  I'm more of the OK/TX style though.  There is a great place in NW Atlanta, Thompson Bros BBQ.  http://www.thompsonbbq.com/   Happens that they're from OK.  Only about 15 miles out of your way coming...
  11. ryanhoelzer

    Which AMAZEN for my 30" MES?

    I got the 6x8 when I had the 30" just because I wanted the bigger one.  The easiest way is just to pull out the drip tray, put foil on the bottom, and put it over to the left.  Then make sure you put something over it to keep stuff from dripping in it.  I used a thin piece of sheet metal sitting...
  12. ryanhoelzer

    MES smoker and Hi Mountain jerky seasoning

    I've done a bunch of the hi mountain in the MES but I only do it at 120 and it still seems pretty warm sometimes.  I'll be curious about how it turns out at that higher temp.  You may have noticed by now that you want to circulate it around the smoker some, it has hotspots.  I pull top rack to...
  13. ryanhoelzer

    My best brisket yet

    I've used a few different types of rubs on brisket and probably haven't used one I didn't like..  There was a "Steak Rub" at Wal-Mart that was pretty good, it's different from a Montreal seasoning.  Try it out..
  14. ryanhoelzer

    A-Maze-ing smoker question?

    I've used mine in the offset.  I put it in the main chamber next to my water pan.  You want to have it somewhere that the smoke doesn't just go straight out the exhaust.  But as long as it's generating enough smoke to keep the chamber full or you close the exhause some you'll get plenty of...
  15. ryanhoelzer

    Sawdust from Todd Johnson

    I didn't even realize I ordered 14 lbs and my package weighs 22..
  16. ryanhoelzer

    Sawdust from Todd Johnson

    I dont't think they have a flat rate box that will hold 14lbs of dust.  He actually sent this UPS.  USPS is great if you can use the flat rates but beyond that they get expensive.
  17. ryanhoelzer

    Brisket Trimming

    Yep, that's what I meant.  By creating smaller, thinner pieces the cook time will decrease.  
  18. ryanhoelzer

    Sawdust from Todd Johnson

    I ran out of my initial order a while back and got around to ordering some more the other day.  Ordered 5lbs of maple, 5lbs of hickory, 1lb of apple, 1lb of cherry, 1lb of peach, and 1lb of orange.  Shipping showed $29 which seemed high but not ridiculous depending on how far you're shipping...
  19. ryanhoelzer

    Brisket Trimming

    I've separated the point and flat on a few briskets and had pretty good results.  It's tougher to keep them moist but I'd definitely recommend trying it.  You can also take the trimmed fat and put it on top of the pieces or on a rack above if available to drip down on them while cooking. The...
  20. ryanhoelzer

    15 pound Packer

    I've been starting my briskets on charcoal/lump and finishing in the MES for a while.  Get a good smoke ring and then not have to babysit it at all. Where are the pics?
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