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Simultaneous Smoke:Brisket and Boston Butt!-QVIEW
Oh by the way, those pieces of fat that rendered on the meat turned into DANGEROUSLY GOOD bacon like pieces of BEEF rinds. I was surprised they were edible and tasty...- cabrego
- Post #8
- Forum: General Discussion
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Simultaneous Smoke:Brisket and Boston Butt!-QVIEW
All done- and was pretty delicious! Everyone loved it of course. :)- cabrego
- Post #7
- Forum: General Discussion
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Simultaneous Smoke:Brisket and Boston Butt!-QVIEW
OK its 3pm Brisket is at 190ish and Pork is at 197. Things are aligning quite nicely :) Brisket was very smoth I will leave it for a while long but not too much longer.- cabrego
- Post #5
- Forum: General Discussion
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Simultaneous Smoke:Brisket and Boston Butt!-QVIEW
Thanks! OK here is the brisket at 185 IT. Oh man its looking good, seems tender but needs more time to me fork not going in easy enough...- cabrego
- Post #4
- Forum: General Discussion
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Simultaneous Smoke:Brisket and Boston Butt!-QVIEW
Not exactly sure what the internal temp was when I took this picture, I am guessing it was about an 1hr before foiling the butt... Pork Foiled at 164 with some apple juice, finishing in the oven at about 235 Brisket IT is currently 183 and Pork is at 167, gueste will be arriving in a...- cabrego
- Post #2
- Forum: General Discussion
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Simultaneous Smoke:Brisket and Boston Butt!-QVIEW
You know what this means...QVIEW I go the smoke hollow fired up, running at about 212-250 (250 alarm woke me up this morning). Ran a little hotter over night than I would have liked but it shouldn't be a problem. I've got a 12 brisket that lost about 3 lbs of fat from initial preparation...- cabrego
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- Forum: General Discussion
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Best smoker under $400
I would say they are all going to be similar build quality, not really too beefy but 'good enough' for a propane smoker. If the only probem you ar trying to fix is smoke leakage maybe you should try to fix that with gasket materials. It seems silly to me to go out and buy basically the same...- cabrego
- Post #17
- Forum: Propane Smokers
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Beef Back Ribs Today
Looks great, did the ribs have a large fat membrane that you had to pull off ? Or did you leave it on? I made some beef ribs the other day and they were pretty darn good but I didn't pull the membrane so that got in they way while eating. I think the membrane comes off ?! -
Smoked a couple of briskets today
Wow, looks pretty juicy-how did it taste? I prefer the look of the meat with a smoke ring but that is just preference I suppose. Also, the meat looks very white, is that because it was brined?
