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  1. njfoses

    First Brisket attempt this week...all comments/suggestions welcome

    Personally I wouldn't mop at all as it just adds additional time to your cook with little to no benefit. I would also probably foil wrap with some type of beef broth liquid around 165 degree as the smaller flats tend to be lean and can dry out easily.
  2. njfoses

    A-MAZE-N Products Hits a Milestone With Our 10,000th Customer!!!

    Congrats
  3. njfoses

    Hello from New Jersey

    Cool, ocean county here as well in Little Egg Harbor.
  4. njfoses

    My first crack at ABTs

    Lookin good!  The first few times i made abt's i used lil smokies and now have decided i like them better without.  Have used old bay a few times also, old bay is good on just about anything!  Post some pics of the finished product!
  5. njfoses

    Hello from New Jersey

    Hi Jose, I am in Jersey myself.  Make sure you post pics of your build as you go along!
  6. njfoses

    Newbie from Toms River NJ

    Hi John, i am down the parkway a bit from you in Little Egg Harbor.  You found a great site, with a wealth of information and great people always willing to help!
  7. njfoses

    Upgrading my thermometers not sure which way to go first

    Thanks for that as i was looking at a different instrument.  This was the unit i was referring to http://www.thermoworks.com/products/logger/bluetherm_bluetooth_probe.html   The unit you linked looks nice but for that money you would be better off investing in a pid setup imo.
  8. njfoses

    Upgrading my thermometers not sure which way to go first

    The bluetooth probe seems to only serve a purpose if you are in the restaurant biz.  The probe is not meant to be left in food/smoker during the cook.  I wish thermoworks would develop a unit similar  to the mav 732.
  9. njfoses

    sticking to the racks

    Q-matz!  http://www.amazenproducts.com/SearchResults.asp?Cat=46      
  10. njfoses

    Q-MATZ Nonstick BBQ Mats - NEW!

    Agreed.  I use them for all my smokes now.
  11. njfoses

    Injected Pulled Pork Q-View!

    Figured, thats why i cut the salt way down on the injection.
  12. Injected Pulled Pork Q-View!

    Injected Pulled Pork Q-View!

    • njfoses
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  13. njfoses

    Injected Pulled Pork Q-View!

    Smoked an 8 lb butt today for a small party tomorrow afternoon celebrating a close friend receiving his masters degree.  Injected overnight with 3/8 cup apple juice, 1/4 cup water, 1/4 cup white sugar, 1/16 cup table salt and 1 Tbsp worcestershire which is Chris Lilly's pork butt injection with...
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    IMAG0232.jpg

    • njfoses
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    • Album: Injected Pulled Pork Q-View!
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    IMAG0231.jpg

    • njfoses
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    • Album: Injected Pulled Pork Q-View!
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    IMAG0229.jpg

    • njfoses
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    • Album: Injected Pulled Pork Q-View!
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    IMAG0226.jpg

    • njfoses
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    • Album: Injected Pulled Pork Q-View!
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    IMAG0225.jpg

    • njfoses
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    • Album: Injected Pulled Pork Q-View!
  19. njfoses

    Friday Brisket

    Best to judge when a brisket is done with the toothpick test vs internal temp.  When a toothpick slides in and out of the meat in various spots with no resistance its done.  This could be anywhere from 180-200 deg IT.
  20. njfoses

    WSM too hot?

    Brisket you want to start checking with a toothpick around 180 deg or so. When the toothpick slides in and out like butter it's done. The 140 in 4 rule means getting the internal temp of the meat to at least 140 deg in 4 hours or less. This becomes more critical if you pierce the meat with an...
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