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  1. downstatesmoker

    Semi New Guy from Up North

    Looks great. What type of ribs were they? They look like untrimmed spares.
  2. downstatesmoker

    This is a beautiful piece of meat - with qview

    Well this is one that may be more superstition then reality but I like to think it adds to the bark. The bark on my PP tends to be sweet and spicy.
  3. downstatesmoker

    This is a beautiful piece of meat - with qview

    Up to 104. On the grill, getting a nice bark.
  4. downstatesmoker

    First Brisket w/ qview

    The first one that I did I marinaded overnight, then injected, then sprinkled with rub. I didn't trim it at all. It was fatty as all heck but it was tasty. Now I trim off as much of the fat as I can, don't brine it at all, inject it and let it go. Wrap the sucker as soon as it has a bark on...
  5. downstatesmoker

    This is a beautiful piece of meat - with qview

    Well where's your qview?
  6. downstatesmoker

    This is a beautiful piece of meat - with qview

    Closest thing I can describe it as is a pork bouillon. It comes in a powder for and you add 2 cups liquid to ever 1 cup of the powder. It smells and tastes great, sweet, and a little bit salty. As I said, pork bouillon is probably the best description I have of it. People on the board have...
  7. downstatesmoker

    This is a beautiful piece of meat - with qview

    Don't know that it would travel that well, besides it'd have to get past me :)
  8. downstatesmoker

    Que and Cruz Video Finalized

    Since you were there last year you probably saw my crew and I running around. 4 of us in black production day T-Shirts in the 100 degree weather
  9. downstatesmoker

    This is a beautiful piece of meat - with qview

    TY. I won't tell my wife, she might get jealous.
  10. downstatesmoker

    This is a beautiful piece of meat - with qview

    I picked up a pork butt from the butcher yesterday (already on the smoker as of this morning). It is just a gorgeous piece of meat. I washed it off and the meat just feels silky smooth, great color, almost no fat needed to trim off it and still 8 #'s. I liberally injected the butt with a...
  11. downstatesmoker

    First Brisket w/ qview

    still looks tasty to me. The biggest problem I have had (and still have after doing about 1/2 a dozen briskets) is trimming it up properly and making sure to identify all the parts. Here are a couple of good tutorials: http://www.ilbbqs.com/brisket/...
  12. downstatesmoker

    First Brisket w/ qview

    might be a bad probe at the grill level. If you were grilling at a lower temp then you thought it would draw your smoke time out a lot.
  13. downstatesmoker

    ABT's w/qview

    Those look wonderful. Great job!
  14. downstatesmoker

    First Brisket w/ qview

    Looking good
  15. downstatesmoker

    Favorite Wood for Shoulders???

    oak, apple, maple
  16. downstatesmoker

    Semi New Guy from Up North

    Sounds wonderful... Qview?
  17. downstatesmoker

    Another set of Bacon - I'm Hooked (with QView)

    Thanx guys!
  18. downstatesmoker

    1st attempt at smoked cheese - Qview of course

    I was very happy. I was able to hold my SnP at about 80 degrees for almost 8 hours (cheese and bacon). Of course it was abou 40 degrees most of the day without much wind.
  19. downstatesmoker

    1st attempt at smoked cheese - Qview of course

    FIU, Yours is what actually inspired me to try the coating. Hope it comes out good
  20. downstatesmoker

    1st attempt at smoked cheese - Qview of course

    The cheese smoked for about 2 hours, one hour per side. Took it off, food savered it, and now it is sleeping for another week.
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