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  1. eriksp

    First time Boston Butts with Q-view

    That looks awesome. It's also great to see that the this foil method did make your Butt more moist. I'm also very new to these boards and never heard of the "foiling" method but it looks like your experiment proved it made a better finished product. I'll take juiciness over bark any day.
  2. eriksp

    Some questions on Moinks

    I might be trying to make these very soon. I finally went back to the search tool and found some nice recipes they were deep in old posts.
  3. eriksp

    First time Boston Butts with Q-view

    I guess next time I should try the Brown Sugar. I think those Butts will taste awesome.
  4. eriksp

    Some questions on Moinks

    I have seen a few pictures of these curious looking meatballs. What exactly are they? It looks like chopmeat wrapped with bacon. Is there an official thread on the Moink? How did they get there name? I tried using the search tool but saw nothing on preperation of the Moink
    • eriksp
    • Thread
    • Replies: 7
    • Forum: Pork
  5. eriksp

    First time Boston Butts with Q-view

    Do you plan on Foiling it at 165? Or just go the whole way with the smoke?
  6. eriksp

    Brisket 6.95lb Ready for tommorow morning (Qview)

    The Rub was great Thanks...
  7. eriksp

    Brisket 6.95lb Ready for tommorow morning (Qview)

    I went for the vinegar based because I always see everyone talking about it and never have tried it. Ok my cutting skills are lacking since this is my first ever brisket. I went with Apple and Pecan wood. Pulled it at 207 because I went to the store quickly. Not sure if those 2 degrees made a...
  8. eriksp

    Brisket 6.95lb Ready for tommorow morning (Qview)

    Any suggestions on a vinegar based finishing sauce?
  9. eriksp

    Brisket 6.95lb Ready for tommorow morning (Qview)

    Thanks. I'm at 188 now
  10. eriksp

    Brisket 6.95lb Ready for tommorow morning (Qview)

    Pulled it at 165 degrees internal temp. Then Foiled it This is the shot of when I pulled it and wrapped it in foil. Question: What temp is good for slicing? I don't want to pull the brisket,like pulled pork.  I want butter slices :) 200 degrees for slicing? or lower?
  11. eriksp

    Brisket 6.95lb Ready for tommorow morning (Qview)

    In at 10:15 I also decided to make a batch of Dutch's Baked Beans. I put them on the top rack I just had a spike of 260 for 1-2 minutes. I'm using the old maverick 73 and I guess it lost connection and my unit indoors was reading wrong.
  12. eriksp

    Brisket 6.95lb Ready for tommorow morning (Qview)

    What about Cherry and Apple wood instead of Hickory? Or Pecan?
  13. eriksp

    Brisket 6.95lb Ready for tommorow morning (Qview)

    Ok I started out with a 6.95 Flat Brisket from Sam's Club. Patted dry with paper towels. I cut alot of the fat off the one side but didn't go as deep as the meat. So I have a very small covering of fat left The Rub I got from Member:Africanmeat who got it from amazingribs I made 2 Batches of...
    • eriksp
    • Thread
    • Replies: 23
    • Forum: Beef
  14. eriksp

    Sanday Brisket with hot rub w/Qview

    Thanks for the details. I'm going shopping tomorrow for the Brisket. I might even use your Rub recipe.
  15. eriksp

    Sanday Brisket with hot rub w/Qview

    That looks incredible. Nice Job. The bark on that looks insane. I plan on doing my first Brisket this week. Did you foil at 165? What temp did you pull it?
  16. eriksp

    First Smoke in 6 years I went for a Pork Butt

    6 years to long. I wish I knew about this forum then. I always thought if you didn't see the smoke , you weren't smoking. I mean the white smoke also. I didn't know about TBS. This forum is incredible.
  17. eriksp

    First Smoke in 6 years I went for a Pork Butt

    Ok I put my location in my profile.
  18. eriksp

    First Smoke in 6 years I went for a Pork Butt

    Well It was a long night I pulled it at 203 degrees. Brought it inside and let it rest for an hour. It was about 12am Now for the pictures
  19. DSC00931Small.jpg

    DSC00931Small.jpg

    • eriksp
    • Media item
    • Comments: 0
    • Album: Default
  20. eriksp

    First Smoke in 6 years I went for a Pork Butt

     Smoker temp is 231 I foiled the meat at around 160-165 I had some issues with my thermometer placement. It's holding steady at 192.
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