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  1. downstatesmoker

    Yet another monster Brisket - With Qview (of course!)

    Leaving it mostly in tact since I am going to be reheating next weekend for a party we have. Pulled it about 2 hours ago. Let it cool down and cut a couple of slices off after separating out the point from the flat. Resting Sliced I should have foiled it, the thinest end got a bit more...
  2. downstatesmoker

    Quick ABT's

    Minor "catastrophe" (I use that word loosely). I stepped away to help my neighbor with something for what I thought was going to be 5 minutes turned out to be 1/2 an hour. Just out off the smoker. The bacon got blackened, but they were still o so good!
  3. downstatesmoker

    Yet another monster Brisket - With Qview (of course!)

    Thanx Rivet. It's actually not too bad. Smoker is right out the back door and it has warmed up some.
  4. downstatesmoker

    Yet another monster Brisket - With Qview (of course!)

    So they weather has rolled in, pretty much as predicted. Mostly snow at least: Brisket is sitting at 158 or so, smoker is holding temp pretty well. I whipped up a batch of ABT's. Smoke is a little thick right now as I just added some coals. "Reduced" to using Kingsford blue as I have...
  5. downstatesmoker

    Quick ABT's

    I've got a monster brisket on the smoker so of course I decided we needed some snacks to munch on while we wait. I whipped up a quick batch of ABT's Stuffing: Maple Chicken Sausage Cream Cheese Cheddar Cheese Onion Powder Garlic Powder Cayenne Honey Salt Pepper As you can see I'm a "Boat"...
  6. downstatesmoker

    Hello from Long Island

    Well it seems like there are more LI'ers on this board then I thought. We should get together after the holidays.
  7. downstatesmoker

    Santa's been good to me already

    It's the 50ML version, don't see a model number on it, sorry. Packaging left a bit to be desired, they could use a good marketing and ad agency to help their image, but the product is amazing.
  8. downstatesmoker

    Yet another monster Brisket - With Qview (of course!)

    trying to keep the temps around 250, though it is really difficult with the wind. Keeps fluctuating between 220 and 280. As always, for me anyway, it's on a Brinkmann modified SnP.
  9. downstatesmoker

    Santa's been good to me already

    It's a heavy sucker, but the ratcheting system allows me to easily inject meat unlike the plastic plunger I was previously using. It also has a dial on the back which allows me to dial in how many ounces at a time I want to inject ranging from 1 ounce to 5 ounces. I must say that it works...
  10. downstatesmoker

    Smoked fish dip

    I'm not sure who that was directed at. If it was me, let me know what else I can help you with and I will be happy to do so. -Chris
  11. downstatesmoker

    North East Smokers, hope you're ready for the storm!

    Thankfully right now we have not gotten hit, but the skies are threatening and it was 17 degrees when I started the smoker up this morning. Got a brisket going on in the next 20 minutes or so. Will keep you guys up to date.
  12. downstatesmoker

    Yet another monster Brisket - With Qview (of course!)

    Hi Guys, I picked up a monster brisket yesterday weighing in at just under 15# Monster brisket trimmed I trimmed it up (see above) and injected (using my new Dial-O-Matic Food Pump)and dusted with my own rub: Injected, dusted, and covered with honey, ready for sleepy time. I got the grill...
  13. downstatesmoker

    Santa's been good to me already

    Santa, AKA my sister and Brother-in-law Have been very good to me already. I got this: A Dial-O-Matic Food Pump aka marinade injector. It came just in time. I got to use it on my monster brisket.
  14. downstatesmoker

    Hello from Long Island

    Westhampton? Jesus you are out by the swirlies and serpents (see old time map) Enjoy the smoker. If you ever get back around civilization let me know. I'm looking forward to your posts.
  15. downstatesmoker

    North East Smokers, hope you're ready for the storm!

    I'm in NY and have a 14+# packer in the fridge. I will be bundling up. Didn't you go through this a couple of weeks ago with freezing rain?
  16. downstatesmoker

    Tasso!!

    Looks good so far, what spices are in there?
  17. downstatesmoker

    It's Friday - What's cookin'

    I've got 10lb's of pork bellies in the fridge, cure went on them last night and will be sitting till after Christmas. I've got a close to 15lb packer in the fridge. Going to trim it up, inject, and rub tonight. Will be smoking it up tomorrow.
  18. downstatesmoker

    Hello from Long Island

    Welcome aboard Shane. I'm from Rockville Centre, Where on the island are you? I'm doing a smoke tomorrow and probably on the 26th or 27th. Depending on where you're at you should feel free to get in touch with me to stop by. I will happy to show you my Brinkmann SnP so you can get a "feel"...
  19. downstatesmoker

    First attempt

    Hi Todd, Yeah, I saw that link where he swears you must leave the skin on. Many users around here swear you have to take it off. What did you use to keep the bacon out of it's own juices? I'm using TQ and following this method: http://smokingmeatforums.com/forums/...threadid=82206 on this go...
  20. downstatesmoker

    First attempt

    Looks great. Next time will try with Salt only, no nitrates. Did you trim the skin off and if so at what point? -Chris
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