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  1. nola saints smoker

    First Brisket w/Q-view

    Pulled at 170*, seperated the point and flat. Placed the point in a foil pan, added some of the juice and covered with foil. Back in the smoker. Placed the flat back on the grill for burnt ends. Forgot to take pictures before I wrapped. Will do so when I remove from the pan.
  2. nola saints smoker

    First Brisket w/Q-view

    It's now 4.5 hrs in and the internal temp is 174*. Seems kinda fast to get to that temp in such a short period of time. Smoker temp has remained between 245-255*. No stall yet. Have not foiled yet. Replaced temp probe to see if temp is the same and it is. The temp probe slid in and out easily so...
  3. nola saints smoker

    First Brisket w/Q-view

    Thanks guys. Haven't posted much since the change over to the new format. Just got all of my electronics back since my house was struck by lightning two weeks ago. It's 3:07 am and getting ready to place the brisket on the smoker. Will post more pictures later.
  4. nola saints smoker

    First Brisket w/Q-view

    Trying again to post pictures.
  5. nola saints smoker

    First Brisket w/Q-view

    I meant to say foil over the foil pan, not saran wrap. Tried posting pictures, but not working.
  6. nola saints smoker

    First Brisket w/Q-view

    Doing my first brisket tomorrow. It was 8.94 lbs. Slathered with mustard and injected with beef broth. Rubbed, wrapped and in the fridge for a rest. Hoping all comes out good. Looking for a moist and tender brisket that can be sliced. My plan is to smoke until internal temp of 160* then place in...
  7. nola saints smoker

    Chuckie's

    The chuckie came out ok. I pulled it at 205, however it was not pull apart tender. So I sliced it and put on the stove in some of it's own juice. Let it simmer for another hour or two. It was pretty tender and it had a good flavor, but not as good as a butt. I believe I have some pictures of the...
  8. nola saints smoker

    Chuckie's

    Thanks for the reply's. Will post w/qview once completed. Probably will not cook until tomorrow or sunday so I will have time to inject and let rest over night.
  9. nola saints smoker

    Chuckie's

    I want to do a chuckie this weekend and I've been reading several posts on this site. I would like to make pulled chuckie sammies but not sure what temp I need to pull. Different posts on this site suggests different temps. Should I follow the same lines as a butt and go to 205*?  I definitely...
  10. nola saints smoker

    It's going to be a HOT summer

    Nice looking peppers. Still waiting for my plants to produce. Have flowers on my jalapeno and habanero. Still waiting for my others to get bigger. They are still under 4" tall.
  11. nola saints smoker

    Brine for chicken...

    I tried brining but didn't care for the texture of the meat. tried brining for a couple of hours, which to me had no affect on taste and tried a 12 hr brine. Didn't care for the texture and didn't find the meat tasted any different than not brining. So I only inject or do a spatchcock bird...
  12. nola saints smoker

    Smoked Chicken & Sausage Jambalaya

    I use veron's smoked sausage. I believe they are based out of Opelousas, LA. It has a nice smokey flavor and it's not real greasy. I moved to GA in the 90's and could not find a decent seafood restaraunt or any good South Louisiana condiments. Moved back 4 yrs later and in heaven.
  13. nola saints smoker

    Smoked Chicken & Sausage Jambalaya

    cont'd. I just turned off the heat, so there was a little liquid left. After sitting for 15 min, it was just right. Finished product.
  14. nola saints smoker

    Smoked Chicken & Sausage Jambalaya

    Decided to smoke a chicken and make a jambalya. Wanted something different beside just chicken. Here's the chicken on the grill. The rub kinda came off when I flipped it. Onions, peppers and sausage cooking.
  15. nola saints smoker

    boston butt help please

    That may be too long. Use 1.5 hrs of cook time per lb, dp that would be approx 10 hrs or so. I never base cooks on time. You need to go by temp. I cooked a butt today. I was about 5 lbs. I out it on at 7:30 am and took it off at 3. I didn't foil as I wanted the nice bark. I removed the butt...
  16. nola saints smoker

    Small Butt

    Thanks GLGOODWIN, it cooks awesome. Maintains temps very well. Only problem is that it cannot handle tons of food at a time. It's more than enough for the wife and I and friends. Here's the finished product. Did not foil. Pulled at 205 and tented for an hour. I never did a butt w/o foiling so i...
  17. nola saints smoker

    Small Butt

    2 hr 45 min. internal temp is 161*. Looks and smells good.
  18. nola saints smoker

    Small Butt

    Had to take a day off of work as my 3 year old a/c needed repair. Luckily it was under warranty. So I figured might as well smoke a butt. It's on the small side, about 4.5 lbs. Injected with a mix of apple juice, rub, worcestershire sauce & then rubbed w/mustard and jeff's altered rub. Put it...
  19. nola saints smoker

    Need help with 10# butt

    The rub will not soak into the meat. IMO, It is basically a top layer that forms the bark. If you wanted flavor in the meat, you should have injected. I've rubbed butts and left in fridge for 12 hrs and there was no flavor deep in the meat. If you are going to wrap the butt in foil, do it at...
  20. nola saints smoker

    Chargrilled Oysters - Louisiana Style

    steve, here is a link to Bruce Foods who makes the Louisiana Gold Pepper Sauce. I like the Sriracha Chili Sauce, but the Louisiana Gold is much different. it's kind along the lines of Tabasco brand, but I find it has a better taste with a little less vinegar. http://www.lagoldhotsauce.com/
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