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  1. biggqwesty

    New method of wrapping?

    Another way could be inject the liquid drippings back into the meat half way threw
  2. biggqwesty

    New method of wrapping?

    Has anyone tried reverse wrap? Wrap for the first half unwrap for the last half?? My line of thought.. By having the meat wrapped the meat won't create that hard barrier that smoke can't penetrat but will hold a lot more moisture. Then when it's unwrapped go full smoke and allow the bark to...
  3. biggqwesty

    Yup, Another First Fattie Thread! Sure are tasty buggers.

    Lovely weave mate. They look awesome
  4. biggqwesty

    The Weigh Game. Place your bets!!!

    3637 pounds
  5. biggqwesty

    Just got an iGrill2

    So how are you guys going with this. I'm keen but hesitant due to android app having issues
  6. biggqwesty

    First Time Pork Puller. D-day with Q view

    So meals been served and slaughtered lol.
  7. biggqwesty

    small butts always bite back!

    My small piece went more than 3 hours per pound cook time!! I'll try no water bath next time...
  8. biggqwesty

    Smoking small brisket flat ( with Q Views)

    Looking good.
  9. biggqwesty

    small butts always bite back!

    Yea I pulled my 3 pounder early at 85 degrees Celsius. Still yummy and tender but a little harder to pull than expected. Took 9.5 hours to get to that... Tea was well and gone
  10. biggqwesty

    First Time Pork Puller. D-day with Q view

    Ok well that's good to know. I did find it a little hard to pull but it's as tender as. Bark isn't as crunchy as I'd like but I guess that's the affect of the water bath. I'll put up some finished picks tonight. We're going real American with pulled pork and apple slaw wraps and a 3 cheese...
  11. biggqwesty

    First Time Pork Puller. D-day with Q view

    Ok so got to 630pm and had reached 85 c internal. I've pulled it off at that. Have had it wrapped now for 1 hour and it's only dropped to 70 degrees. I'll give it another hour due to kids being shoits and wife not well. But it's looks tops.. I had heaps of fuel left to so good to know..
  12. biggqwesty

    First time pulled porker.. Need some advice please

    Righto. So at 630 pm it reached 85c. I've pulled it that and had it resting for an hour now. Will give a bit longer. Still had heaps of fuel so good to know for longer cooks.
  13. biggqwesty

    First time pulled porker.. Need some advice please

    Ok. So due to wife being very unwell were postponing feast until tomorrow night. So should I pull it earlier so it doesn't dry out when re heating?? Or should I finish it, pull it and repeat tomorrow?
  14. biggqwesty

    First Time Pork Puller. D-day with Q view

    So it's touch and go atm... 1pm was 58c 2pm was 60c 3pm was 62c I pulled at 3pm (6 hours) to check on it and fuel supply. Decided to leave it unwrapped due to it still being moist as. And surprisingly only had used about 1/3... Currently at 4pm were at 68.. Was really hoping to be at 70 but...
  15. biggqwesty

    First Time Pork Puller. D-day with Q view

    So we have stall. 12 noon was 56c 1 was 58 And just now at 2pm we've reached 60... Now to wait and watch
  16. biggqwesty

    How long can I wait?

    Bugga
  17. biggqwesty

    Sausage, pulled pork and provolone fatties with bacon weave

    Very neat. Love the diagonal weave.
  18. biggqwesty

    How long can I wait?

    Any chance you could smoke in a gas BBQ??
  19. biggqwesty

    first fattie

    It is amazing what you start thinking when you get going.. The possibilities are endless really
  20. biggqwesty

    first fattie

    Very nice mate.
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