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  1. image.jpeg

    image.jpeg

    • smokingrookie
    • Media item
    • Comments: 0
    • Album: Just tossed on some spares.
  2. smokingrookie

    Dinosaur BBQ

    I agree after doing your own smoking it kind of ruins you for chain restaurants. Once you find exactly what you like more than likely a restaurant isn't going to be able to replicate it. I still love going to one off joints though. It is always fun to see what other people are doing.
  3. smokingrookie

    1st Cook on New Rig, HEAVY Qview!!

    Wow I would have been terrified to do that much meat on the first cook with a new cooker. Looks great I think you have it well under control.
  4. smokingrookie

    TBSmoked Ribs.... first of the year

    Wow they look great. That smoke ring is awesome!
  5. smokingrookie

    Overnight Birthday Brisket w/ q-view FINISHED.

    Looks good! Patiently wait for more pictures128523
  6. smokingrookie

    Smoker/ pit makers in Wisconsin?

    I would love to build one myself but don't have the shop space and I would have to refresh my welding skills quite a bit.
  7. smokingrookie

    Smoker/ pit makers in Wisconsin?

    I haven't seen any in WI. Not sure what part of the state you are in but there is a place up around Fargo ND that makes pits. Cajun Cookers or something like that. Never found a website but they advertise on Craigslist quite a bit. Look under the Fargo/Moorhead area. If you are open to used keep...
  8. smokingrookie

    First time dry aged Ribeye with Mr. T's help

    Wow I can't believe how much weight it lost! I bet the flavor was awesome. Good work.
  9. smokingrookie

    Brisket

    Thanks B-one. I've got a couple things I will try different next time but happy with how this one turned out.
  10. smokingrookie

    Brisket

    Here are the burnt ends
  11. image.jpeg

    image.jpeg

    • smokingrookie
    • Media item
    • Comments: 0
    • Album: Brisket
  12. smokingrookie

    Brisket

    Burnt ends and slices. Will try fat cap down next time as bottom 1/4 inch is a little dry but for my second brisket I am pretty happy. Hopefully a better smoke ring next time but flavor is great.
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    image.jpeg

    • smokingrookie
    • Media item
    • Comments: 0
    • Album: Brisket
  14. smokingrookie

    Brisket

    Got to 201 in the flat and feels good. Going to let it rest a bit then cut off the point for burnt ends and rest the flat until they are done.
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    image.jpeg

    • smokingrookie
    • Media item
    • Comments: 0
    • Album: Brisket
  16. Brisket

    Brisket

  17. smokingrookie

    Brisket

    Got up about 1am to throw on a 10.5 pound brisket. Had it rubbed up and ready to go in yesterday morning. Got up after 4 hours to reload the a-maz-n tube and it is sitting at 157 internal. It can stall all it wants today I am going to win and hopefully with plenty of time for burnt ends
  18. image.jpeg

    image.jpeg

    • smokingrookie
    • Media item
    • Comments: 0
    • Album: Brisket
  19. smokingrookie

    Pile of Wings on my Cinder Block Smoker Q-View

    Wow! When you said a pile of wings you weren't kidding. Looks great.
  20. smokingrookie

    New member Jon

    Welcome to the forum. What about using the burner from a turkey fryer? I would think that would give you the heat needed. Then you could have a pan on top for chips or chunks for smoke.
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