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  1. whodatatdado

    knife for trimming fat from brisket?

    2nd the Victornox Breaking knife. I've got a 10" and use it for everything from fat trimming to trimming rind and cutting off steaks while aging sub-primals. It's a big, sharp knife and I prefer it over my 4-star Henckels. --- I am here: http://maps.google.com/maps?ll=37.278187,-122.007589
  2. whodatatdado

    I love the bags from Vacum Sealers Unlimited!!! Pics included!!

    Following up in my earlier post... These bags are great! They did seem thinner than the food saver brand, but they are awesome! maybe it's the fact that food saver bags are textured, hence giving a feel of more thickness. For the price, these can't be beat. I'm a believer!
  3. whodatatdado

    I love the bags from Vacum Sealers Unlimited!!! Pics included!!

    Hi All, I saw this post and had to try these bags out.  The prices are awesome!  I just got my order today.  Premium bags (a mix of 12 inch and 8 inch).  While I haven't used these yet, they don't seem as heavy duty as the food saver bags.  Will update after my first use to compare with...
  4. whodatatdado

    Nice Ribeyes from our local high dollar butcher!

    Here in Cali, Costco sells prime for 10.99 a pound. I dry aged this one for 28 days. Turned out pretty tasty :) Tasty enough to get another ribeye plus a NY for a 45 day age!
  5. whodatatdado

    Anyone here age their steaks?

    I finished a 28 dry aged USDA prime ribeye a few weeks ago. No drybag. I just out it into a a dedicated, sterilized mini fridge with a small fan in it. The process is simple and hard to mess up. I'm currently aging another 17 pound ribeye And a 13 pound NY.
  6. whodatatdado

    Cold smoked lox with AMNPS (q-view)

    Will try that next time!
  7. whodatatdado

    Cold smoked lox with AMNPS (q-view)

    Also... I had all vents at 100% open on the WSM.
  8. whodatatdado

    Cold smoked lox with AMNPS (q-view)

    Thanks all! I used a mix of maple and cherry pellets. Let it burn for around 15 minutes then blew them out. Not sure why they wouldn't stay lit. I'll tinker around with it today. Good to know that 4 hours should have done it for the lox. I'll keep that in mind for next time :)
  9. whodatatdado

    Cold smoked lox with AMNPS (q-view)

    Hi all, Just finished my first attempt at Lox. Followed a recipe a found here. 30 minute saltwater soak 48 hour dry cure in 1tsp of pink salt, .5 cup kosher salt, .5 cup brown sugar and the zest of one lemon and one orange. 2 hour soak in fresh water to remove some of the salt After 24...
  10. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    So Eric, pulling wasn't in the cards, thankfully. I was familiar with the temps you mentioned about slicing vs foiling, but heard stories about resting too long in foil and having to pull something you planned on slicing. Ahhh, the Internet :) As for this brisket - the point was great! Tasty...
  11. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    Ok guys... Here's where I am. Al: I didn't foil as I was afraid it would shorten the cook time by too much. I respect your advice but this time I just had to go with my gut. Next time, I foil! :) @3am: Grate 212 Meat 180 @4am: Grate 190 Meat 181 Stoked the coals and left them at 212...
  12. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    Hour 8.  Can't keep the temp lower than 220-230. Internal temp is reading 165.
  13. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    good luck with the UDS!!  Let us know how it turns out. I'm currently 7 hours in and it's holding at 162.  I dropped the heat to an average of around 210 and will try to hold that tonight. I may try to get some rest :)
  14. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    i'm about 375 feet above sea level :) So my boiling point is between 211-212.
  15. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    I agree I could run it a bit cooler... Here we are 3.75 hours in and i'm at 235* at the grate and 156* in the flat.  I've got a new Maverick et-732 and I trust the readings it gives.  Boiling water test showed 214 (close enough for my blood). I'm gonna knock the WSM down to run around 220*. I...
  16. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    So we are 2.5 hours in. Temp holding at 239 at the grate and 136 in the flat. Seems high to me for only being in for 2.5 hours. Any insight?
  17. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    Wow!! Lots of great info guys. Thank you! I got home and started immediately. Trimmed a bit and rubbed it up. Started the coals minion style and let her rip. On the grill at 5pm. I'm gonna target 225*-250*. Prolly closer to 250. My goal will be to pray she is tender at around 11:30...
  18. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    Thanks guys! 25-30 hours is too long as it needs to be ready by noon tomorrow. Still wondering if I should do high heat or standard method at 225-250. Anyone ever try a high heat brisket?
  19. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    Hahaha. I tried foiling some babybacks last weekend and was amazed at how much more tender they were than no foil. I made an oath that I'd never do ribs without foil again. I am assuming I'll have similar results if I foil my brisket... Is that a bad assumption?
  20. whodatatdado

    Over-nighting a 16lb packer brisket. (now with Q-View)

    Hi all, I'll be smoking a large packer this weekend. It will be my second attempt at brisket. Last time I posted my results with qview - ended up with some nice BBQ, but it was a bit on the dry side. Suggestions for this weekend? I will definitely foil this time (probably at around 160*)...
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