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  1. newb

    Would like to get some demographic info!

    1. Minnesota 2. $3-5 3. sauce - supermarket, equipment - sporting goods store or online. 4. never thought about it or added it up... 5. enough to pay the bills, Q, raise 3 kids, drive 2 cars, make mortgage payments, and have fun here and there. Wife is a stay at home. 6. English and just enough...
  2. newb

    Belly Bacon on the way

    After lurkin in the bacon section for a while, I got toooooo hungry and thought what the heck. Picked up a 4.8# belly and cut it two to fit in some ziplock baggies and on day 1/10 of the cure. Cure mix: ~ 5 TBSP TenderQucik (4.8# of meat) ~ 5 TBSP Brown Sugar 1/2 TBSP Onion powder 1/2 TBSP...
  3. newb

    Oak eggs

    Dumb question but I never thought about eggs before and that sounds great....do they get put on raw? I don't want to clean up egg from the smoker :) - --EDIT-- NM the question...found my answer :)
  4. newb

    Another Pulled Pork Q-View

    sure thing...All I need are your FAX numbers and I'll fax some sammies right off
  5. newb

    first butt might need help

    Your doing just fine. Just as everyone else has said - crack open a few more of your PBR's and before u know it you will be eatin some great grub. Got any pics to toss in as it goes on?
    • newb
    • Post #10
    • Forum: Pork
  6. newb

    Another Pulled Pork Q-View

    Hey all - Did 14# of boston butts on friday, and though I should share. Started at 10 AM and finished the foil at 4AM Sat. (225-230) Threw in some towels and into a cooler until 10AM sat. Smoked with Hickory and a little apple.
    • newb
    • Thread
    • Replies: 13
    • Forum: Pork
  7. newb

    1st Brisket attempt

    Sorry for the delay all... So as I said, I pulled it wrapped and put in the oven for a couple hours at 250 and it came to 185. I left it wrapped in the foil and into a cooler it went for an hour. Wish it could have sit longer, but that was all I got. Here it is after the rest: Here it is...
    • newb
    • Post #19
    • Forum: Beef
  8. newb

    1st Brisket attempt

    Tell me about it....and thusly I pulled it, foiled dumped my mop on it and into the oven at 250 cuz I'm afraid it would be dry if I kept it in the smoker.
    • newb
    • Post #18
    • Forum: Beef
  9. newb

    1st Brisket attempt

    fairly steady at 230.
    • newb
    • Post #16
    • Forum: Beef
  10. newb

    1st Brisket attempt

    Almost 10 hours now and only 150. Hope it takes off soon or it might be lunch tomorrow... :)
    • newb
    • Post #14
    • Forum: Beef
  11. newb

    1st Brisket attempt

    Update: 5 hours in and I'm stalled at 135 so no speed racers here Walking... My fancy dancy smoke chute ran outta umph so I had to fire up another batch....got it going again though.
    • newb
    • Post #13
    • Forum: Beef
  12. newb

    Brisket Q-View

    Looks good to me! Great Job and let me guess....you always gotta do some ABT's now....
  13. newb

    1st Brisket attempt

    Well here we are at 3 hours into it. Temp is at 133 and I think it may be there for a while or climb real slow from now on. Rich - What would you like to know?
    • newb
    • Post #12
    • Forum: Beef
  14. newb

    1st Brisket attempt

    Here we go.... Here is my highly redneck-e-fied smoker doin it's best for tbs: And here is the star of the show (Hopefully)
  15. newb

    1st Brisket attempt

    Allright ladies and gents...here we go...were starting... This is the beef with the seasoning...Wood is 90% Hickory, 10% Cherry, the baggie is Jeffs Rub and that Citrus Grill stuff is AWSOME....Try some on your yard birds and on Roma stuffed tomatoes....YUM....anyhow, here it is: Here is...
  16. newb

    1st Brisket attempt

    AG - Semper Fi right back at ya bud. Texas - I plan on mopping every hr or so. Thanks for reminding me to post that....any good mops u wanna share? Also, my pull at 175 is t foil till 185 then it's in the cooler...sorry I didn't clarify....
  17. newb

    1st Brisket attempt

    OK, after reading, reading and reading some more, I have decided to give my first run at a brisket. I've successfully smoked some butts, fatties, abt's, ribs and yard birds so the time has come to graduate... My first attempt is a 5.5# and I'm figuring on starting tues at 6AM for a 6PM...
    • newb
    • Thread
    • Replies: 18
    • Forum: Beef
  18. newb

    boston butt on the gosm maiden voyage with q-view

    got some reallly good lookin Q going on there. As someone else suggested, don't forget the finishing sauce...that, in my opinion, really makes it so much better. Icant wait to see the finished product. In case you need the link, here it is...
    • newb
    • Post #24
    • Forum: Pork
  19. newb

    stuck butt?

    I'm the same way...worry about how long some things take. I just foiled early..as suggested and all turned out fine...I had an 8.5# take 17hrs from start to 200 deg finish. 8AM to 1 AM the next day.
  20. newb

    Help with just tilled garden

    any general insecticide would do, but do make sure that you stick to the carbamate family (Sevin should be fine). carbamates don't bioacumulate and disperse quickly. Just make sure you don't turn the tilled soil into a 'chocolate cake' with withe frosting... :)
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