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  1. DSCF0668.JPG

    DSCF0668.JPG

    • buzzman23
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    DSCF0667.JPG

    • buzzman23
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  3. buzzman23

    Hello from Frederick, MD

    I have been on the forum here for quite a while now and while drowning in my boredom babysitting this brisket on an all-nighter without the AMZNPS which is due to arrive this week, I realized I never did the roll call, and since I plan on being on this site for a long time into the future, I...
  4. 309733_554431483372_67101677_31444131_225512676_n.

    309733_554431483372_67101677_31444131_225512676_n.

    • buzzman23
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  5. buzzman23

    Big weekend ahead, need some tips

    12am, around 930 i flipped the brisket around because the thick end was eclipsing 160 and the flat was only 141...i suppose its that right side hot spot? i already put the ceramic tile fix inside...
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    DSCF0666.JPG

    • buzzman23
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  7. buzzman23

    Big weekend ahead, need some tips

    sorry forgot the most important part....q view :)
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    DSCF0664.JPG

    • buzzman23
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  9. buzzman23

    Big weekend ahead, need some tips

    10/8/11 First Smoke on MES 40 15 lb. Brisket from Hemp's Meats – marinaded 24-36 hrs – rub and wrap 24 hours water pan with Leinenkugel's Octoberfest start: 1:30pm @ 250* (215 ITB) Hickory and Pecan mix chips started using presoaked, ran into smoke issues, switched to dry Outside...
  10. buzzman23

    Big weekend ahead, need some tips

    lastly, i have pecan and hickory, which would you all lean toward?
  11. buzzman23

    Big weekend ahead, need some tips

    Additionally, missed a question, I plan on smoking it at 225-250 the whole way, probably 225 spiking to 235 throughout. I also had a question for everyone, soak the chips, yay or ney? i honestly feel that the water doesnt penetrate the wood very far so it just slows down smolder time and...
  12. buzzman23

    Big weekend ahead, need some tips

    Thank you for all of the well wishes, @ smoking vegas, that turkey breast recipe i will definately try, keep plenty of cranberry juice around this joint ;-) i just applied my rub after removing it from the marinade, i figured id break it in with a bang, i did some temp testing yesterday and the...
  13. 2011-10-07_18-09-16_47.jpg

    2011-10-07_18-09-16_47.jpg

    • buzzman23
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  14. buzzman23

    Starting a "2 drawer" filing cabinet build - First build

    haha i plunged further my friend! the 40" was only another 50 bucks and I knew I would be kicking myself down the road if I didnt get the big boy so I cancelled the order and got the 40, put it together yesterday, seasoned it early this morning, doing a test run with some store bought sausage...
  15. buzzman23

    Big weekend ahead, need some tips

    There it is, 15 pounder, so roughly 24-30 hours smoke time? wish I had bought the amazen smoker already, i look forward to babysitting this though.  Im going to let it marinate until 1pm saturday, set it on the counter for 2 hours and have the smoker ready, pop it in, and it should be ready...
  16. 2011-10-06_12-46-54_570.jpg

    2011-10-06_12-46-54_570.jpg

    • buzzman23
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  17. buzzman23

    Big weekend ahead, need some tips

    yeah thats the next buy, i guess ill pick one up next week, or atleast order it, i was supposed to be doing paperwork at home this afternoon but i couldnt help but put it together, made my week.
  18. buzzman23

    Big weekend ahead, need some tips

    thank you ill add that one to the collection, as for my hump day so far...check it out  clicking my heels! it was at my door when i got home after i went today and got a nice 12-15 lb brisket from a local butcher i did a job for a little while ago, he only sells his own farm raised, no bs...
  19. 2011-10-05_14-19-16_354.jpg

    2011-10-05_14-19-16_354.jpg

    • buzzman23
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  20. 2011-10-05_14-24-59_36.jpg

    2011-10-05_14-24-59_36.jpg

    • buzzman23
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