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  1. nascott

    Looking for Low Salt Bacon Recipes

    Greetings all and hoping you can help. Working on a new diet for my father who needs to significantly limit his sodium intake. He loves bacon, but obviously it's a red flag food for him. Now, I know asking about a low salt bacon recipe may sound a little paradoxical, but I'm just curious if...
  2. nascott

    Why doesn't my pulled pork taste like the Pros/Restaurants?

    For what it's worth, I use the juice of the pork to 'add back' flavor.. Somewhat similar to 3montes above Process: 1) I rub it at least 12 hrs before smoking and let it sit in the fridge overnight... Then, I use an apple juice/captain Morgan's about 4:1) mixture to spray occasionally to keep...
  3. nascott

    Ordering brisket cuts.. Pros, cons, and suggestions?

    Thanks for the feedback Gents... I think I'm going to order a full brisket separated with a 1/4" fatcap to give me 2 great pieces of meat to work with at my discretion. I have brined a Corned Beef Flat from Costco before (the Syd Ginsberg ones) before in a sweet maple brine and it turned out...
  4. nascott

    Ordering brisket cuts.. Pros, cons, and suggestions?

    I am going to be ordering some freshly butchered meat this week and am definitely to include some Brisket (as well as a prime rib roast). I was hoping some might have suggestions or insights on the benefits of ordering brisket in different cuts... Point vs flat vs whole... With the cap and...
  5. nascott

    First try at smoked chuck roast

    I decided to slice it... Here it is before I out it in the bath... At 155 After an hour at 225, it got right to 190 and I sliced it like a brisket Great beef flavor! And here's the au jus setting... I will definitely do this again!
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    20170603_172309.jpg

    • nascott
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  7. 20170603_172303.jpg

    20170603_172303.jpg

    • nascott
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    • Album: First try at smoked chuck roast
  8. 20170603_160947.jpg

    20170603_160947.jpg

    • nascott
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  9. nascott

    Chuck ribs and Chuck roast.

    Very nice... And smart alternating brews and powerade! Enjoy!
  10. First try at smoked chuck roast

    First try at smoked chuck roast

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  11. nascott

    First try at smoked chuck roast

    Well, it's June and I don't feel like a crockpot meal, so I figured I would give a smoked chuck roast a shot on the Weber Smoky Mountain 3.25 lbs to start... Covered it with Spice Hunter Grill Shakers Steak seasoning blend. Set out for a slow smoke at 200 to 220 with Apple chunks smoking...
  12. FB_IMG_1496520673574.jpg

    FB_IMG_1496520673574.jpg

    • nascott
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    • Album: First try at smoked chuck roast
  13. 20170603_114850.jpg

    20170603_114850.jpg

    • nascott
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  14. nascott

    Did an early St Pattys Day last night

    Wow... sounds like something worth trying!  Point for sure for the creativity! Cheers!
  15. nascott

    Did an early St Pattys Day last night

    Looks great... Do tell what's in those Jalapenos!  Safe travels!
  16. nascott

    And St. Patrick Said, "Let Them Smoke Beef!" (with Q View)

    Thanks Al, Geezer, and Sailor... Always nice to be recognized by such veteran smokers! Cheers, all!
  17. nascott

    Last weeks brisket Q view

    Well done... and nice smoke ring!
  18. nascott

    First shot at Brisket

    Looks like a great start! I did a 7# corned and a 9.5# traditional brisket today (See St. Patrick's thread)... The 7# corned was a bit more dense and took about the same time as the 9.5# traditional.  They both took about 6.5 hours to get to just over 150 at which point I sealed it in a pan...
  19. And St. Patrick Said, "Let Them Smoke Beef!" (with Q View)

    And St. Patrick Said, "Let Them Smoke Beef!" (with Q View)

    • nascott
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  20. nascott

    And St. Patrick Said, "Let Them Smoke Beef!" (with Q View)

    5 years ago, I started a tradition for the Friday of March Madness... I call it a 'March Madness Remote Work Day' and it's simply a reason to gather guys from around the neighborhood, watch basketball and enjoy great food and beer... So, with tomorrow being St. Patrick's Day, I figured, let's...
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