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  1. First Prime Brisket

    First Prime Brisket

    • nmaust
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  2. 20140927_203059.jpg

    20140927_203059.jpg

    • nmaust
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  3. 20140927_192815.jpg

    20140927_192815.jpg

    • nmaust
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  4. nmaust

    First Prime Brisket

    I went to Costco to grab a brisket yesterday evening & found to my surprise that Prime brisket was only $3.79/pound compared to $3.49 for Choice, so I made the obvious decision. So, in currently 1.5 hours in to what will likely be a long smoke since the brisket is over 15#. Just salt, pepper...
    • nmaust
    • Thread
    • Replies: 17
    • Forum: Beef
  5. nmaust

    Smoked tri-tip

    I don't even know what that last picture is. I did a reverse sear, and it turned out awesome, although since it was already at 130 I only left it on for 4 minutes per side. Sliced it thin, topped it with grilled peppers & onion, roasted hatch chiles, smoked jalapeno havarti & served it up on a...
  6. nmaust

    Smoked tri-tip

    During football season, I started a tradition called "Eat the Opponent" in which I cook something from the area of the team the Cowboys are playing. Today it's smoked tri-tip since the 49ers are the opponent. I threw on a 2.2# tri-tip at 250 right at noon, went to run a quick errand, and when...
    • nmaust
    • Thread
    • Replies: 6
    • Forum: Beef
  7. nmaust

    Pork shoulder & spare ribs with Q-View

    Today I smoked a 6 pound shoulder and a full rack of spare ribs using Royal Oak and pecan logs for fuel. I yard Jeff's rub & finishing sauce on the shoulder and his rub on the ribs. Best shoulder I've ever done, & the ribs were a big hit, but I thought they were too close to falling off the bone.
    • nmaust
    • Thread
    • Replies: 3
    • Forum: Pork
  8. nmaust

    Easter brisket

    Been stalled at 158 for about an hour. Sent from my SCH-I535 using Tapatalk
  9. nmaust

    Easter brisket

    6 hours in. 4 hours in 1 hour in
  10. nmaust

    Easter brisket

    The ribs are going on later, & I'm used to starting my briskets earlier, but once I trimmed this one up it was barely over 7 pounds. It started at 9.3, so it's a little fella. Put the brisket on a fire made of Royal Oak & pecan at 225 around 4:10am.
    • nmaust
    • Thread
    • Replies: 4
    • Forum: Beef
  11. nmaust

    Probably the last cheese smoke of the season...

    The 3 year definitely cracks, but it cracks when it's not smoked too. Sent from my SCH-I535 using Tapatalk
  12. nmaust

    Probably the last cheese smoke of the season...

    I love smoked cheddar by itself and Muenster on sandwiches. The smoker is full of 9 Month old Tillamook Sharp Cheddar, 15 Month old Tillamook Extra Sharp Cheddar, 3 Year Old Cabot Extra Sharp Cheddar & Boar's Head Muenster. Still have plenty of other cheeses smoked in the fridge, but I wanted...
  13. Fast moving brisket

    Fast moving brisket

    • nmaust
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  14. nmaust

    Fast moving brisket

    Brisket never ceases to amaze me. It was climbing really fast until about 2 hours ago, & now it has stalled at 165 for over an hour. We're right on track.
  15. 20140202_084553.jpg

    20140202_084553.jpg

    • nmaust
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  16. nmaust

    Fast moving brisket

    I started a 10# brisket 2 hours ago planning for a 15 hour smoke at 225 to be ready a few hours before game time, but it is already at 127. Temp has been between 215 & 240 according to my Maverick 733, so I'm wondering if anyone had ideas for slowing it down.
    • nmaust
    • Thread
    • Replies: 2
    • Forum: Beef
  17. nmaust

    External firebox insulation

    Unfortunately, it's a round firebox. Love my pit but really wishing I had spent the extra money to get it with a square insulated firebox. Can welders blankets be found at Lowe's or Home Depot?
  18. nmaust

    External firebox insulation

    I am smoking a brisket and some ribs for the Super Bowl, but it is supposed to be in the 20's with possible rain tomorrow. I have an offset smoker and was wondering if there is something I could wrap around the outside of the firebox to minimize heat loss during this 15 hour smoke. Any advice...
  19. nmaust

    some info and help would be appreciated!

    For the brisket, look up Franklin BBQ on YouTube. I did my last brisket using his techniques, and I think it would stack up well against any brisket I've ever had. The rub is just cracked black pepper and kosher salt. For the butt, I like to inject with a mixture of ACV, apple juice and my...
  20. nmaust

    Who makes the best stick burner out there?

    Look up Pits by JJ down in Boston. He will build anything to sit and to fit your budget. I would recommend emailing Jose (owner) directly. They have quite a few on their website, more on Facebook and are are up for any job. I absolutely love mine but would have made a few changes had I...
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