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  1. rbnice1

    Smoked brisket fail turned to a win by sous vide.

    I can only say for myself, but I like au jus to dip in but it does not help brisket to feel juicy.... It actually can make it taste dry. The tallow does make it feel juicy in the mouth. I take all my leftovers and vac seal them as soon as possible and I add a bit of the rendered fat or some...
  2. rbnice1

    Smoked shotgun shells, try #2!

    Noodles were about perfect. They did dry out a little bit so it wasnt like a noodle you took right out of boiling water, but they were cooked through do not super chewy. I was very happy with the results. The bacon was also cooked through. It was not sure crunchy but it was done.
  3. rbnice1

    Smoked shotgun shells, try #2!

    Just sharp cheddar this time. Last time I tried a mix but the other stuff just melted out.
  4. rbnice1

    Smoked shotgun shells, try #2!

    God knows I have ridden along and watched enough other peoples cooks. lol
  5. rbnice1

    Smoked shotgun shells, try #2!

    ok finished...... they were yummy. Much better then last year. That said I made like 4 dipping sauces and all were great.
  6. rbnice1

    Smoked shotgun shells, try #2!

    Pulled at 150f. Im letting them rest a bit then bumping the smoker up to 275-325f for a bacon crisp finish. Last time I just basted with sauce and rotated and ended up with chewy bacon and pasta and dried out stuffing. so hoping for better. LOL.
  7. rbnice1

    Smoked shotgun shells, try #2!

    We have fire.... She's running a bit hot so need to let it burn down some but still cant believe how little wood this thing takes to create temps. Just a fyi those splits are 6"-8" long
  8. rbnice1

    Smoked shotgun shells, try #2!

    Then stuffed the noddles and wrapped with bacon. Still havent figured out the best way to do this. I did by hand the first time and that sucked. This time I used a pastry bag, it worked better. Im thinking next time maybe use my jerky gun with the sausage attachment on in.
  9. rbnice1

    Smoked shotgun shells, try #2!

    Next mix 1 pound of groung beef, 1 pound sausage, bunch of SPG with some season salt, and a bunch of cheese.
  10. rbnice1

    Smoked shotgun shells, try #2!

    Ground all the trimmings but only 1 pound was used. The other 3 pounds will go back in the freezer for later use.
  11. rbnice1

    Smoked shotgun shells, try #2!

    I made these last year and they were good but the shell was pretty chewy. Also the sticky bbq glaze was not as good as I thought it would be. So we are going to change it a little. First, change I added a lot more seasoning into the meat. Second, is no glaze. This way you can dip it in...
  12. rbnice1

    At a lost with brisket

    I have a 1050 as well. Its a controlled charcoal smoker. It has amazing control. The flavor is great, I would say much better then pellet. That said I bought a offset stick burner because I wanted better and more hands on. The gravity grills/smoker are very easy to use tho and I made some...
  13. rbnice1

    At a lost with brisket

  14. rbnice1

    Freezing Smoked Meats for Winter

    I have found if you wait and dont slice or shred it till after you fridge it for a day it really locks in the fat/juices. Then vac seal it in 12oz - 16oz portions. Then if you wanna be real slick buy a cheap sous vide then you can take it right out of the freezer and into the sous vide for...
  15. rbnice1

    Mini offset with detachable firebox

    Such a neat little smoker!
  16. rbnice1

    New Hell Bender smoker.

    My intention was to wait till 180 before the wrap but the outside was looking pretty good and i was concerned about it. I also realized after I pulled it I meant to put it back in flat side toward the fire after the wrap and didnt. Also I did probe the flat in 3 or 4 spots. It felt really...
  17. rbnice1

    Smoked brisket fail turned to a win by sous vide.

    Then after the sous vide and put onto rolls with some au jus for dipping. The pics dont do it justice but my kid started eating it all so had to snag what I could.
  18. rbnice1

    Smoked brisket fail turned to a win by sous vide.

    When it came off and rested. Then sliced.
  19. rbnice1

    Smoked brisket fail turned to a win by sous vide.

    Dont really have a Qview since this was more about how the smoker reacted and to learn it better but here are some pics. Brisket trimmed ready to get rubbed.
  20. rbnice1

    Smoked brisket fail turned to a win by sous vide.

    I wasnt going to post this because I already posted in my smoker thread but this was so fantastic I feel like I have too. I have already been a big fan of hybrid smoke/sous vide cooks and such. I also use my sous vide a lot..... Like 2 - 3 times a week. But I have a new smoker and have been...
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