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  1. nickmv

    Wing Sauce books?

    Background: avid wing fryer and griller, but also do wing comps (dedicated and ancillary) 2-3x a year. We've had a sauce that's given us a lot of success in the past but are finding it more and more frequently is no longer delivering the expected outcome -- so we're looking to make a switch. As...
  2. nickmv

    Brisket Update (10 hrs in) w/Q-View

    My 13.5lb packer is now 10 hrs in (started at midnight) and she's looking like a beauty. The bark is slowly starting to build, and the flat is now at 161F. The last shot I got was at 8hrs in, and at that point I think the bark was just getting started. This thing is just oozing deliciousness. ...
    • nickmv
    • Thread
    • Replies: 2
    • Forum: Beef
  3. nickmv

    Whole Packer Brisket -- cook point separately?

    So I've got a nice 13.5lb packer brisket here, but I'm concerned about the difference in thickness from the point end to the flat end. The flat end is about 1 inch thick at the very end (which is not that thick), but the point end is probably 5 inches thick. My concern -- the point end taking...
    • nickmv
    • Thread
    • Replies: 7
    • Forum: Beef
  4. nickmv

    Help me find the right pellet smoker/grill combo

    So I'm about to move out of a small apt into a house for rent, and looking to upgrade from my Weber Smokey Mountain (actually let's just say "complement it"). Naturally, I'm leaning towards an electronically controlled pellet smoker that serves double duty as a grill. I wanna be able to fire it...
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