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  1. 2012-12-29191548.jpg

    2012-12-29191548.jpg

    • ghostred7
    • Media item
    • Comments: 0
    • Album: Winter Party Brisket (Q-view)
  2. ghostred7

    Winter Party Brisket (Q-view)

    180* ....time for stab test
  3. ghostred7

    Winter Party Brisket (Q-view)

    Oh I will ;) Currently at 171*.  Just upped temp to 235*
  4. ghostred7

    Winter Party Brisket (Q-view)

    Thx!   It's finally climbing through the stall....it was ~150* from 9a or so until about 12p.  I'm down w/ 3hr stalls \m/
  5. Winter Party Brisket (Q-view)

    Winter Party Brisket (Q-view)

  6. ghostred7

    Winter Party Brisket (Q-view)

    Didn't get a chance to take the "raw" pic of it just rubbed.  13# brisket.  Rub consists of the following: 2tbsp ea of brown sugar, chili powder, cumin, black pepper,  salt (added by recommendation) 1tbsp cayenne 1/4c paprika No trimming or scoring of the fat.  Spritzed with Coke at 630a &...
  7. 2012-12-29095519.jpg

    2012-12-29095519.jpg

    • ghostred7
    • Media item
    • Comments: 0
    • Album: Winter Party Brisket (Q-view)
  8. ghostred7

    Rub Question....

    I ended up getting tied up in other things today anyway....so it'll be going on just before as usual.  I don't use salt in my rub.
  9. ghostred7

    Rub Question....

    Ya....I usually do it right before we put it on too....but trying to balance playing host and 'Q-er' at the same time LOL
  10. ghostred7

    Rub Question....

    I have a 13lb brisket I'm going to smoke for dinner Saturday.  I'm trying to keep things streamlined as much as possible.  That being said...given the very rough estimate of 1.5hr/lb (which is ~19hrs), I'm thinking of starting either late Friday night or "zero-dark-stupid" Saturday morning...
  11. ghostred7

    A Great Man Has Passed Away

    I've been away for quite some time.....this is horrible news.  My thoughts & blessings to all of Gary's friends and family.
  12. ghostred7

    Eastern NC BBQ Sauce Recommendation

    First off....lemme put this out there that I'm in NO WAY affiliated with this "brand" outside of talking to the owners to rant about how much I love it...that being said.. I'm stuck in GA with no love locally for eastern style vinegar based bbq sauce...so my internet search found me this sauce...
  13. ghostred7

    First Smoked Cheese (C-view :P )

    OK....so I did just this....OMFG....it's amazing.  Still a little strong/bitter/"oily" ....but i think it'll mellow further after another week or so...but geezus it was good.  I hope i'm not screwing up by taking a small slice and re-vac sealing it w/in 60secs.
  14. First Smoked Cheese (C-view :P )

    First Smoked Cheese (C-view :P )

  15. ghostred7

    First Smoked Cheese (C-view :P )

    OK....decided to try smoking some cheese....hopefully it'll turn out OK.  I smoked them for about 4hrs outside in ~45-50* weather. Plans are to use the cheddars to make mac & cheese.  For the Pepper Jack, I plan on smoking a brisket flat seasoned chipotle/Mexican style and making some seriously...
  16. 8FC3B08E-2238-459B-9BC9-048415047C4C-695-000000C08

    8FC3B08E-2238-459B-9BC9-048415047C4C-695-000000C08

    • ghostred7
    • Media item
    • Comments: 0
    • Album: First Smoked Cheese (C-view :P )
  17. 2012-10-28173818.jpg

    2012-10-28173818.jpg

    • ghostred7
    • Media item
    • Comments: 0
    • Album: First Smoked Cheese (C-view :P )
  18. 2012-10-28173652.jpg

    2012-10-28173652.jpg

    • ghostred7
    • Media item
    • Comments: 0
    • Album: First Smoked Cheese (C-view :P )
  19. 2012-10-28171543.jpg

    2012-10-28171543.jpg

    • ghostred7
    • Media item
    • Comments: 0
    • Album: First Smoked Cheese (C-view :P )
  20. ghostred7

    MES 40 Grate?

    Cool, thx guys.
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