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  1. psycho dad

    1st Brisky w/ Q-view

    Looks Great!!  I was going to do a brisket today but I got rained out.  Maybe tomorrow...
  2. psycho dad

    Brisket Help Please

    Okay, I stopped by Sam's tonight and pick up a 5 lb flat.  That should be a good size for a first time.  I also picked up 2 12lb Boston butts at $1.58 a pound, so next weekend is taken care of.  I'll start a new thread Saturday with pics of the smoke. Thanks again everyone! - Jay
  3. psycho dad

    Brisket Help Please

    Thanks for all the encouragement and advice guys. Unfortunately, I' ve hit a roadblock. Apparently none of the grocery stores in town carry briskets.All I can find are these little pink corned briskets, I don't think that's what I want.  I guess I'll try to get out to Sam's Club tomorrow and see...
  4. psycho dad

    Brisket Help Please

    great post, thanks Raptor
  5. psycho dad

    Brisket Help Please

    good question, and how do you separate them?
  6. psycho dad

    Brisket Help Please

    Hey Guys, I'll be smoking my first brisket this weekend, hoping to get answers to a few basic questions:  I keep reading about flats, packers & tri tips. Can someone explain what they are and what is recommended for a first timer?  Also, can someone explain burnt ends to me?  I came across...
  7. psycho dad

    Happy smoker today. Brisket, Ribs, Beans, and ABT's w qview.

    Gearing up for my first brisket this weekend, hoping for simular results.
  8. psycho dad

    Afraid of Brisket

    I've got pork butts nailed, I've done 4 since Christmas. I had one 4 pounder take 11 hours, but I found out my internal probe is way off. Didn't mean to hijack yer thread Whistlepig, we seem to be in the same boat!
  9. psycho dad

    Afraid of Brisket

    Great, now I'm afraid of briskets.  Is there an advantage to cooking a large brisket in one piece, as opposed to cutting it in half so it will cook faster? I need my beauty sleep and I'm not too keen on pulling an all-nighter unless absolutely necessary. - Jay
  10. psycho dad

    Need Some Help.

    Done!  I deem this meat fit to eat. very tender and tasty.  The jus, however seemed, kind of overpowering and a little salty. Since I didn't put any salt in it I guess its from the canned beef broth.  Oh well, still a great meal.
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  12. psycho dad

    Need Some Help.

    Great!  The meat is at 138, ready to pull, but its only 3:30.  I turned the temp on the smoker down to 150, guess Ilet it sit for a while.
  13. psycho dad

    Need Some Help.

    Here we go... The prime rib rubbed with Montreal seasoning the veggies for the au jus Everything in the MES now we wait....
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  19. psycho dad

    Need Some Help.

    Agreed. I'll have that thread handy tomorrow.
  20. psycho dad

    Need Some Help.

    Counting down til Saturday, camera is ready...TBC
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