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  1. 20140306_075534.jpg

    20140306_075534.jpg

    • eddisabledvet
    • Media item
    • Comments: 0
    • Album: First Brisket Smoke with Q-Views
  2. First Brisket Smoke with Q-Views

    First Brisket Smoke with Q-Views

  3. eddisabledvet

    First Brisket Smoke with Q-Views

    Ok, I am not sure where this goes so I figure I would put it here until I learn the layout better of the forums. I am putting up pictures of my first Brisket smoke.  I marinated it with Beer, Brown Sugar, Onion Powder, Garlic Powder, Ground Cumin, Coarse Ground Pepper, and Morton's Kosher salt...
  4. eddisabledvet

    170 degrees in 5 hours?

    LOL on Zombie thread.  It was recommended to use the search feature up top and thus this is what came up to answer my question.  lol   More than likely, this will not be the only 'Zombie' thread that I resurrect.  lol
  5. eddisabledvet

    NKC MO State Championship BBQ 14Mar NOW W/ QVIEW MY ENTRIES

    I just started smoking and would love to be able to do competitions, or at least show up at BBQ shows/cookouts and what not.  Would you mind showing me some pictures of the smoker that you are going to take? 
  6. eddisabledvet

    Masterbuilt propane smokers

  7. Masterbuilt propane smokers

    Masterbuilt propane smokers

  8. Untitled.png

    Untitled.png

    • eddisabledvet
    • Media item
    • Comments: 0
    • Album: Masterbuilt propane smokers
  9. eddisabledvet

    Masterbuilt propane smokers

  10. eddisabledvet

    Found what I think is a good deal on Morton Kosher salt.

    I was not too sure how big a deal it was and I do not want to spam is all.  I will look into the pickling salt thing but I read in an older forum on here that sea salt is too expensive (I agree we use it as table salt in our house) and the other types are finer and for some reason, doesn't work...
  11. eddisabledvet

    Comment by 'eddisabledvet' in media 'IMG_0011.JPG'

    I watched a video on You Tube about cooking brisket.  they said the same thing about leaving most of the fat.  The video said to cut off any really thin pieces of meat or fat on the outside in order to keep them from burning.  It also said to cut off the hard fat on the underbelly but to leave...
  12. eddisabledvet

    How did you come up with your screen name?

    It was pretty easy to come up with my screen name.  My name is Ed and I am a disabled veteran.  I know, I know, it took a lot of effort and time to come up with that name...  lol  My wife said I should have been BBQBrat since she thinks I am a brat all the time.  lol  I sure am glad that she...
  13. eddisabledvet

    Found what I think is a good deal on Morton Kosher salt.

    Hey guys and gals, I am an Amazon Prime member so I get free 2 day shipping on items.  I try to look there for deals on just about everything.  I do not work at Amazon and I am not plugging them.  I just wanted to give you all a heads up on what I found.  Morton Kosher Salt 12 pack of 3 pound...
  14. eddisabledvet

    Newbie South of Louisville, Kentucky.

    Oh, and thank you very much for the welcome and you are very welcome about my service.  It was just a job that I choose to do, just like anyone else who got up, got dressed, and went to work....But thank you and you are very kind. 
  15. eddisabledvet

    Newbie South of Louisville, Kentucky.

    I have an 8 to 10 pound brisket that I am going to put on tonight around midnight.  Then I can go to bed and set my alarm for 3 hours later to get up and check it and spritz it with apple juice.  I have it soaking in beer, brown sugar, black pepper, salt, and some cummin.  I am thinking about...
  16. eddisabledvet

    Comment by 'eddisabledvet' in media 'IMG_0011.JPG'

    Wait....wait...  You never use a water pan?  I have only steamed one thing so far and I am going to put a brisket in tonight.  How on earth do you keep the meat moist without steam?  Almost everything I read says you need steam, at least for the first part of cooking time, then you can go dry. ...
  17. eddisabledvet

    170 degrees in 5 hours?

    Ok, newbie question here: What is the purpose of the cooler?  I am not sure I even have a cooler right now?  I know that you all say it is to let the meat rest, but what does that actually mean and why is it required?  I keep meaning to do the eclasses but have not done them yet.  I am sure...
  18. eddisabledvet

    Newbie South of Louisville, Kentucky.

    ah, thanks.  lol  I did that and did not even know. lol 
  19. eddisabledvet

    Comment by 'eddisabledvet' in media 'woodpan.jpg'

    The photo of the water pan above the wood blocks in the cast iron skillet on the grate, that looks like my setup except I do not have the grate.  Also, do you put coals in the chip tray under the grate or in the actual skillet?  I do not understand how the wood smokes if it is in the skillet...
  20. 20140228_215202.jpg

    20140228_215202.jpg

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