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  1. nmaust

    Spare ribs QView

    Just unwrapped them. They smell great, but I think there may have been a little too much liquid in the wrap. We'll see how they turn out in an hour.
  2. nmaust

    Spare ribs QView

    I am doing the 3-2-1 method. This is an hour and a half in before spritzing with apple juice and cider vinegar.
  3. nmaust

    Spare ribs QView

    Just threw this rack on over pecan logs. I usually use a Kansas City style rub, but the brisket I did last weekend using Aaron Franklin's rub from his video (salt & pepper) turned out so good, so I'm using the rub he used in his rib video.
    • nmaust
    • Thread
    • Replies: 7
    • Forum: Pork
  4. nmaust

    Maintaining temp in offset smoker

    I used bruises briquettes, & they definitely created more ash than I would prefer. I need to get a charcoal basket that makes it easier to clear ash away for sure. Here are pictures for those who wanted to see: Inside the SFB SFB door Cooking chamber Wall between the charcoal and gas chambers.
  5. nmaust

    Maintaining temp in offset smoker

    I'm take done pictures tonight when I'm grilling steaks. There is a quarter inch thick piece of metal between the charcoal side and gas side.
  6. nmaust

    Maintaining temp in offset smoker

    I asked the owner about it, & he said they've made this design for years but are in the process of updating the website. It's setup like a Chargriller Duo...The left side and burner are propane while the right side and SFB are for charcoal and wood. I didn't pay any attention to the stack on...
  7. nmaust

    Maintaining temp in offset smoker

    I talked to their owner the other day, and he gave me a few pointers since he uses the same pit at home. I'll post some pictures of the inside soon. I like the idea of heating the other side up.
  8. nmaust

    Maintaining temp in offset smoker

    I'm not sure if this topic or something similar is already posted, but I couldn't find it using Tapatalk, so I thought I would start a new thread. The cooking area on my new smoker is about 30" wide (the right half of the attached image), & I have a large round smoker box. It seems to hold heat...
  9. nmaust

    ADVICE: Need a new grill - Weber vs. Char-Griller

    I just replaced my CG Duo with SFB with a model with the same setup from Pits by JJ. It was pretty pricey, but I'll have this thing forever since it's made of 1/4" thick metal. The smoker portion has performed better than i hoped, but I had one issue with the propane side pulling too much air...
  10. nmaust

    First brisket in years

    I think it should be, although you would pretty much end up with corned beef.
  11. nmaust

    First brisket in years

    I was wondering something similar today. This one cooked faster than planned, so I put it in the cooler wrapped in foil & towels at 190 IT around 1:00 but didn't cut it until a little before 7. It was still nice and hot, but I'm not sure how much longer it would've stayed that way.
  12. nmaust

    5.5# Shoulder Q-View

    The bone came right out Pretty good smoke ring A little bit of it pulled
  13. nmaust

    First brisket in years

    The finished product turned out awesome!
  14. nmaust

    5.5# Shoulder Q-View

    7 hours in & finally to 165 IT. Decided to cover in a roasting pan instead of wrapping in hopes of keeping more of the bark.
  15. nmaust

    5.5# Shoulder Q-View

    On the pit at 225 next to a wrapped brisket about to come off. 2 hours in 3 hours in 5 hours in at 155
    • nmaust
    • Thread
    • Replies: 7
    • Forum: Pork
  16. nmaust

    First brisket in years

    The brisket reached 190 about 2 hours ago. It's in the cooler, & the shoulder is at 155.
  17. nmaust

    First brisket in years

    Thanks...it's probably going to be done earlier than planned, but that just means we get a little snack before dinner which will be brisket & pulled pork poboys. I started a football season tradition a few years ago called "Eat the opponent" in which I grill something from the town of the team...
  18. nmaust

    First brisket in years

    Just wrapped at 170 & threw on a bone-in pork shoulder. There's going to be a lot of leftover meat to stick in the deep freeze.
  19. nmaust

    First brisket in years

    2.5 hours in.
  20. nmaust

    First brisket in years

    One hour in. The fire is tricky tonight since it's in the low 50's. I'm having to add a lot more wood than expected.
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