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  1. Angelos_Brisket.jpg

    Angelos_Brisket.jpg

    • bassplayer4
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  2. TexasRub_brisket.jpg

    TexasRub_brisket.jpg

    • bassplayer4
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  3. bassplayer4

    Just another Sunday Smoke

    That looks awesome. I am not near the point where i can attempt to do that much at on time, but I have to say, seeing a smoker that can do that much has me GAS-ing for something capable of attempting it.  (Gear Aquisition Syndrome)
  4. bassplayer4

    Smoked Turkey

    "What mods did you do that you can't get the temp above 250???  " I just made the basic recommended mods for the ECB I found here on the forum.  It is probably more likely that I am making a mistake building the fire .  It always seems to be around 235-245 until I throw on the meat, then it...
  5. bassplayer4

    Smoked Turkey

    I guess my ECB  is the problem.  It has been modded but have issues getting it above 250, I guess I'll just have to deal with it until I can purchase a higher quality smoker, which is in the plans hopefully before summer.  Thank you for your help.
  6. bassplayer4

    Smoked Turkey

    Well, it's a balmy 12 degrees outside right now, that's cold for West Texas.  However, it was hovering aroung 70 this weekend and I took advantage of a great opportunity to smoke.  I went out and bought a couple of breasts, on the request of my wife.  I split the turkey and removed the breast to...
  7. turkey.jpg

    turkey.jpg

    • bassplayer4
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  8. bassplayer4

    First Fatty Attempt (Qview)

    Not sure why it looked so long. i think it was because of a lack of ingredients on the inside.  It looked skinny when I first rolled it, but did it mostly for the experience of having done it.  
  9. bassplayer4

    First Fatty Attempt (Qview)

    She loved it.  I think mostly because of the heavy dose of cheese.
  10. bassplayer4

    First Fatty Attempt (Qview)

    This is just a hamburger recipe.  I kept it pretty simple mostly so I could familiarize myself with the process and make sure I can do it right before experimenting with other things, but also so my 4 year old would eat it.  I only added a rub that I normally use on burgers.  I placed the rub on...
  11. MonicaPhonePICS 146.jpg

    MonicaPhonePICS 146.jpg

    • bassplayer4
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  12. MonicaPhonePICS 144.jpg

    MonicaPhonePICS 144.jpg

    • bassplayer4
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  13. MonicaPhonePICS 143.jpg

    MonicaPhonePICS 143.jpg

    • bassplayer4
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  14. MonicaPhonePICS 143.jpg

    MonicaPhonePICS 143.jpg

    • bassplayer4
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  15. bassplayer4

    First Brisket Attempt w/ Q-view

    I'll definitely try trimming the fat next time, it seemed thick to me.  I knew that I pulled it too early based on how tough it was, I just didn't realize how early...20 degrees..oops. We finished off the last of it yesterday so I guess it didn't turn out too close to inedible.
  16. bassplayer4

    First Brisket Attempt w/ Q-view

    My first attempt at brisket was a mild success. It was a 6 pounder. Smoke Flavor was nice, but I used a bottled rub from Angelos Barbeque in Fort Worth and I think I may hae used too much, very spicy although it did seem to mellow when I had what was left over the next day.  I made a rookie...
  17. SlicedBrisket2.jpg

    SlicedBrisket2.jpg

    • bassplayer4
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  18. SlicedBrisket1.jpg

    SlicedBrisket1.jpg

    • bassplayer4
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  19. SlicedBrisket1.jpg

    SlicedBrisket1.jpg

    • bassplayer4
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    • Comments: 0
    • Album: Default
  20. BrisketSmoke.jpg

    BrisketSmoke.jpg

    • bassplayer4
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    • Comments: 0
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