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  1. Brisket Update (10 hrs in) w/Q-View

    Brisket Update (10 hrs in) w/Q-View

    • nickmv
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  2. 4XqCKHI.jpg

    4XqCKHI.jpg

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    • Album: Brisket Update (10 hrs in) w/Q-View
  3. nickmv

    Brisket Update (10 hrs in) w/Q-View

    My 13.5lb packer is now 10 hrs in (started at midnight) and she's looking like a beauty. The bark is slowly starting to build, and the flat is now at 161F. The last shot I got was at 8hrs in, and at that point I think the bark was just getting started. This thing is just oozing deliciousness. ...
    • nickmv
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    • Replies: 2
    • Forum: Beef
  4. nickmv

    Whole Packer Brisket -- cook point separately?

    You pretty much nailed it on the head. I want to make burnt ends with the point, as I've never cooked a whole packer. So, basically measure my temps in the flat, and ignore the point's temps? Then cube the point (regardless of temp) and slather with more sauce and rub, put in aluminum pan, and...
  5. nickmv

    LABOR DAY SALE - 10% OFF + FREE SHIPPING ORDERS OF $49.98+ AT A-MAZE-N PRODUCTS --- EXTENDED ---

    Oh sweet. I wonder if Todd will allow this for bulk ordering. I need to get another 60lbs of pellets minimum, and would love to try his Hickory and Pitmaster's Choice varieties.
  6. nickmv

    Whole Packer Brisket -- cook point separately?

    But don't try to cook to completion as a whole packer? That's my real question. With the difference in thickness, I'm concerned about it.
  7. nickmv

    Whole Packer Brisket -- cook point separately?

    So I've got a nice 13.5lb packer brisket here, but I'm concerned about the difference in thickness from the point end to the flat end. The flat end is about 1 inch thick at the very end (which is not that thick), but the point end is probably 5 inches thick. My concern -- the point end taking...
    • nickmv
    • Thread
    • Replies: 7
    • Forum: Beef
  8. nickmv

    Help me find the right pellet smoker/grill combo

    So I'm about to move out of a small apt into a house for rent, and looking to upgrade from my Weber Smokey Mountain (actually let's just say "complement it"). Naturally, I'm leaning towards an electronically controlled pellet smoker that serves double duty as a grill. I wanna be able to fire it...
  9. nickmv

    Rec Tec on the way

    I'm a little confused about the Rec Tec. People are saying it's American made, but I'm looking at an unboxing post on another forum, and it clearly says right on the box "Made in China". http://pelletheads.com/index.php?topic=14120.0
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