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  1. vegansbeware

    New to site and smoking

    Welcome to our little corner of the web! I'm sure if these guys and gals haven't helped you with your questions already, they soon will, or tell you which thread to visit to get the answer(s) you're looking for. I would have to say, of all the forums you could have signed up for, this one will...
  2. vegansbeware

    So...I have to smoke this brisket for tomorrow, and....

    Thanks to all for the points, much appreciated! I'll be cooking two pork butts this Friday night for a Company Party. I'll post pics of that too... Till then, Keep Smokin!
  3. vegansbeware

    Step by Step Smoked Corn OFF the Cob

    That looks Darn Good! I LOVE corn and I LOVE smoked corn on the cob but the little woman doesn't like having to cut it off the cob. Guess I'm gonna have to try it this way!
  4. vegansbeware

    So...I have to smoke this brisket for tomorrow, and....

    I wrapped the whole brisket at about 160*. Then once the flat hit 195* I pulled the point and the flat apart. Wrapped the Flat and put that in a cooler. The Point continued to cook, wrapped in foil until the I.T. reached 205*. I then cut the point into 1 inch cubes to make burnt ends...
  5. vegansbeware

    So...I have to smoke this brisket for tomorrow, and....

    What Chickies? No Q-view, must not have really happened.
  6. vegansbeware

    So...I have to smoke this brisket for tomorrow, and....

    You have my word! I've got some Costa Rican coffee, that a buddy of mine brought back with him, all brewed up in the coffee pot. So, I'm planning on not sleeping until after I foil the brisket when it hits 160 I.T. and I put the batch of Dutch's beans on. It just hit 150, so I got a plateau and...
  7. vegansbeware

    Brisket with my first Q/view

    Looks to me like a Treager. One of those low maintenence, self feeding, electric, pellet smokers.
  8. vegansbeware

    So...I have to smoke this brisket for tomorrow, and....

    Ok, it's about 3 hours in and I had to go check it and I did promise updates as often as I can, so.... First, a shot of the TBS....What a BEAUTIFUL thing!! Smoker temp...220 Check! And now...The Shot you've ALL been waiting for...the BRISKET!!! Also, notice my 3 foil "self basting" pans...
  9. vegansbeware

    Brisket with my first Q/view

    What , no updates to keep my up while I smoke my puny 13 pound brisket on my "Non Technical" Charcoal smoker? Looks Good either way! I'll be looking forward to seeing the finished product!
  10. vegansbeware

    New to site.

    Glad to see you found our little corner of the web! You can find answers to just about any question you may have, and some answers you never even thought of asking about! Glad to see a another new member to add to our already happy "family" of 'Quers.
  11. vegansbeware

    Midwest Smokin

    Glad you found our little corner of the web. You'll find answers to just about any question you may have, and some you never even thought of asking, on here. Look forward to seeing some pics of your custom smoker and what kind of 'Que it produces. Welcome!
  12. vegansbeware

    pork tenderloin

    Me too! Great Job! But I thought this forum was called "Smoking Meat Forums" Just Ribbin Ya a little! Looks like a good practice run to see what kind of flavors the brine gives the meat. I look forward to seeing pics of the Smoked variation next time. Keep it up!
  13. vegansbeware

    Salted Smoked Perfect Rib Steak W/Qview Cheesy Hash Browns Thumbs Down

    Sorry to hear about the unsuccessful cooking. Judging by most of the posts I've seen you do, I'd say you were just having an "off day". Even the best of us fail sometimes. I remember a brisket I did a while ago, cooked it over night, like I do all my Briskets. Only this one SUCKED!!! Everyone...
  14. vegansbeware

    So...I have to smoke this brisket for tomorrow, and....

    Thanks for the wish of luck! I've been doing the "self basting" technique for quite some time now. It hasn't let me down yet! The smoke and seasoning are able to get deeper into the meat this way too. No fat to block it.
  15. vegansbeware

    So...I have to smoke this brisket for tomorrow, and....

    Lol! Yeah maybe a nice, Cute Baby Lamb Sausage Fattie with a little Bambi strap fillets to fill the extra space on the smoker!
  16. vegansbeware

    So...I have to smoke this brisket for tomorrow, and....

    I put it on at about 9:15 to 9:30. I know it's gonna be a lllllloooooonnnnng night but I LIKE IT THAT WAY!!! As far as how often I'll be tending it, maybe every 2 to 3 hours. Maybe less. I've cooked enough on my CGSP to have it tuned and modded the crap out of it. I'll keep ya'll posted and try...
  17. vegansbeware

    So...I have to smoke this brisket for tomorrow, and....

    This is what I have to work in! I thought it was SPRING! What the HELL!! Well, enough of the white stuff and the "complaining" on with the Fun Part!! Here's the 13 pounder all trimmed up... Applying the mustard and rub... This is showing the "interesting" way I leave the point...
  18. vegansbeware

    Springtime Fattie Throwdown

    Works for me! Now to figure out a plan of attack!
  19. vegansbeware

    Looking for metal shelves for smoker

    Try Rebar. I got an ol' Hog Roaster builder that is planning on helping me with my smoker build and he said that he uses rebar or tube steel to make grates.
  20. vegansbeware

    Brisket Smoke & more w/ QVIEW

    Well either way, it turns out some good 'Que! Well done!
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