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  1. bonedadddy

    SMOKED PRIME RIB AND DOUBLE SMOKED HAM

    Beautiful post! Thinking about trying prime rib for new years.
  2. bonedadddy

    Brisket, the wife say's I'm crazy

    Looks great!!! as some others have said, I like to pull mine out of the smoker at 190...and then wrap it in an old blanket and put into a cooler...and just let it sit that way for 2 hours or so... The brisket will then rise up to over 200 degrees, and the meat will have a chance to rest and act...
  3. bonedadddy

    Brisket

    Very nice looking biscuit! Now for a treat, many times I will separate the point and flat on the packer, and cube the point...season with rub...and put it back on for a few hours... Burnt....Ends :-) or what I like to call, meat candy!!!! The point is great because it is fatty and makes...
  4. bonedadddy

    GOSM + Firebox Mod

    Thanks for the reply Cody, I talked with some local guys here in KC, and they pretty much told me the same thing. I ran her through the paces last week, and was able to keep nice consistent temps around 250 - 275.  I have not decided on what to do with the hole...right now, I set a water pan...
  5. bonedadddy

    Brisket

    Slow and Steady... You want to let that meat hit 200 degrees like mentioned above...at this temp, the connecting tissue (which makes it tough) will break down...then when it does hit your temp, you will want to wrap that brisket and place in a cooler...let it rest for a few hours.  Also, I...
  6. bonedadddy

    Beef Ribs with a Side of Pork Ribs

    Very Nice Disco, ribs look great...and great walk-through with the qview. I have not tried Beef Ribs...you may have inspired me to go out this weekend and get some good beef ribs.
  7. GOSM + Firebox Mod

    GOSM + Firebox Mod

  8. bonedadddy

    GOSM + Firebox Mod

    Hello, Its been a while since I have posted, but am always an avid reader!!! This forum is great!  Alas, the gas burner on my poor ole GOSM finally rusted out enough to be dangerous, so I ripped the guts out, and added a firebox. As you can see, I had to remove the right legs, but felt the...
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    uglybetty2.jpg

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    uglybetty1.jpg

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  12. bonedadddy

    Thanksgiving Turkey with QVIEW

    Will do...we are not eating until 4:00 pm tomorrow, so I will be heating up the whole bird first, then slicing it before heading over to my parents...I will shoot some pics and post them... Thanks for viewing, and have a great turkey day everyone!
  13. bonedadddy

    Thanksgiving Turkey with QVIEW

    Well, the bird is done...didnt take as long as I thought it would, but the temps dont lie :-) and I saw someone else post that a brined turkey doesnt take as long to smoke... Here are the particulars: 1. Brined in a sterolized 5 gallon bucket for 16 hours. I used Tips Slaughterhouse recipe...
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  20. bonedadddy

    9 Turkey's for Thanksgiving. (Heavy Qview)

    Wow...that is what I call smoking!!! I absolutely love that smoke shack! Do you have the plans, and could I get them from you!!!  Great Qview! nice to see you take it from start to finish! I bet the birds are going to taste great!!!
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