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  1. DSCN2877.jpg

    DSCN2877.jpg

    • vt dukhntr
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  2. vt dukhntr

    Need advice (non smoking meat this go around)

    Fresh ground pepper......coarse grind!!
  3. DSCN2871.jpg

    DSCN2871.jpg

    • vt dukhntr
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  4. DSCN2875.jpg

    DSCN2875.jpg

    • vt dukhntr
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  5. DSCN2874.jpg

    DSCN2874.jpg

    • vt dukhntr
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  6. vt dukhntr

    Brisket Update - with qview now included

    On a side note, posting pictures makes me realize I need to clean the fridge out.  Dirty dirty dirty!!!
  7. vt dukhntr

    Brisket Update - with qview now included

    Here it is all wrapped up nice for the evening in the cold. Few wings in brine that will hit the smoker inthe afternoon a couple hours before dinner is ready.  Can't see it, but I have my 1/2duck in there also. Woke up this morning and got the wife and daughter out the door.  Fired up the...
  8. DSCN2873.JPG

    DSCN2873.JPG

    • vt dukhntr
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  9. vt dukhntr

    Brisket Update - with qview now included

    Got my brisket all set for the fridge..  Just a basic rub, nothing too fancy
  10. DSCN2872.JPG

    DSCN2872.JPG

    • vt dukhntr
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  11. vt dukhntr

    Brisket Update - with qview now included

    I worked all night last night, only slept a couple hours today so I'm a bit fried.  BUT  I have seasoned my first ever brisket.  Little flat that I picked up today at the grocery store.  Only fat trimmed was a part thicker than the rest. I snapped some Q-View, I'll post that in the morning...
  12. vt dukhntr

    Quick Question on Brisket

    Thanks Chuck.  I'm going to get this in early so that I have at least 11 hours.  I can always cooler it and heat a bit just before dinner if need be, but it sounds like if I cooler it, the heat will be held for a long time.  SHould be an interesting adventure. ~Dave
  13. vt dukhntr

    Quick Question on Brisket

    Thanks for the response.  I'll try your spritz.  Maybe for this first attempt I'll try 220.  I think I have enough time to get to temp and cooler  Even at 2 hours a pound if I keep it at 5# size I can start maybe at 6:30 instead of 7:30.  That leaves me 11.5 hours, almost 12 by the time we...
  14. vt dukhntr

    Quick Question on Brisket

    Pretty new to smoking so I'm still not sure of a few things.  I'm smoking in and MES30.  Looking at smoking a brisket flat, maybe 5#ish.  My MIL is notorious for cooking brisket when we go to her house.  Always in the oven, always dry and taske like white I imagine a farmers boot might taste...
  15. vt dukhntr

    First Brisket in new Smoker - Q-View

    Looks awesome.  I'm in here looking for advice for my first brisket this weekend.  IN-laws will be test victims.  (fingers crossed)
  16. vt dukhntr

    New Smoker

    A fellow hunter pointed me toward this forum with great reviews.  SO far Ilike what I see.  I'm new to smoking, just bought a MES 30 a few weeks ago.  So far a couple great runs with spare ribs and a whole chicken that was to die for. What is an ABT?  And q/view?  I'm guessing q/view is just a...
  17. vt dukhntr

    Maple Syrup

    No matter what the grade, hard to beat drinking cold beers in the sugar house and sampling real maple syrup fresh off the arch.
  18. vt dukhntr

    Maple Syrup

    Bit of a miss.  Maple season is the time at the end of winter as the daytime temps begin to warm.  It lasts 5-7 weeks depending on where you are located.  The early season produces more light colored syrup, whereas the darker grade "B" syrup comes a bit later usually.  But it also depends on...
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