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  1. ST LOUIS RIBS 016.JPG

    ST LOUIS RIBS 016.JPG

    • chaze215
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  2. ST LOUIS RIBS 008.JPG

    ST LOUIS RIBS 008.JPG

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  3. ST LOUIS RIBS 007.JPG

    ST LOUIS RIBS 007.JPG

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  4. ST LOUIS RIBS 006.JPG

    ST LOUIS RIBS 006.JPG

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  5. ST LOUIS RIBS 004.JPG

    ST LOUIS RIBS 004.JPG

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  6. ST LOUIS RIBS 005.JPG

    ST LOUIS RIBS 005.JPG

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  7. ST LOUIS RIBS 003.JPG

    ST LOUIS RIBS 003.JPG

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  8. chaze215

    Meatball Sammie (Qview)

    Great looking sammie man! However, I have to agree with Chef Jimmy (maybe cuz we are from NJ) on the Ragu (and the cheddar...lol). Not that I have never used it in a pinch, but it would have been over the top with a nice homemade sauce. Looks great!
  9. chaze215

    Beef brisket with Q-VIEW. Drool warning :-))

    If I remember correctly, I think it was right around 4#.
  10. chaze215

    Beef brisket with Q-VIEW. Drool warning :-))

    Thanks for all the great comments guys! I appreciate it. I dont do anything special to get that amazing smoke ring. Just seems to turn out that way not only with flats, but also PP and ribs as well. Here a rib from a recent smoke.
  11. BRISKET&RIBS 008.JPG

    BRISKET&RIBS 008.JPG

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  12. chaze215

    Beef brisket with Q-VIEW. Drool warning :-))

    It had a pungent taste to it. So i threw in some garlic powder, chopped onion, pinch of brown sugar and a squirt of honey. What do the rest of you guys do?
  13. chaze215

    Beef brisket with Q-VIEW. Drool warning :-))

    Thanks for the comments guys! I suggest making the sammie with your brisket next time. So good! Im sure I will be having it again later for lunch or dinner.
  14. chaze215

    Beef brisket with Q-VIEW. Drool warning :-))

    Sprayed it down a few times a mixture of AJ and Capt Morgan
  15. chaze215

    Beef brisket with Q-VIEW. Drool warning :-))

    Meat: Beef brisket flat Rub: Jeff's with some extra seasoning. Wood: Hickory Smoker. CCSV Temperature: Steady in the 240's Cook time: Start time 930am and ran into a stall around 140-150 for approx. 2hours. After hitting 160 IT, foiled and back into the smoker til IT reached 195 which was...
  16. BRISKET 015.JPG

    BRISKET 015.JPG

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  17. BRISKET 013.JPG

    BRISKET 013.JPG

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  18. BRISKET 011.JPG

    BRISKET 011.JPG

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  19. BRISKET 010.JPG

    BRISKET 010.JPG

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  20. BRISKET 009.JPG

    BRISKET 009.JPG

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