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4 th of July Brisket Spectacular 🇺🇸
Well to stay the least it was a crowd pleaser . Not really any smoke ring to speak of but bark was decent and was moist .- pattyq
- Post #7
- Forum: General Discussion
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4 th of July Brisket Spectacular 🇺🇸
UPDATE : 11:45am total cook time 15hr 15mins Hit 203 and removed it from smoke box ,placed in styrofoam cooler wrapped with a towel & baby is in the cradle rest for 2-3 hours . Company arrives at 3 so should be perfect timing . Just threw on two racks of ribs 😎- pattyq
- Post #6
- Forum: General Discussion
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4 th of July Brisket Spectacular 🇺🇸
Update : Added a water pan for moisture as a humid box is a hotter box . Brisket pushed through stall and has been cooking for exactly 12 hours . Holding at 191 waiting until it hit the magic 203 to pull and rest.- pattyq
- Post #4
- Forum: General Discussion
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4 th of July Brisket Spectacular 🇺🇸
Hahahahah me too ! Always struggled with smoke rings and electric smokers . They’re great for the consistency but you cannot deny the tru smoke ring you achieve with the alchemy of wood and charcoal . I have a stick burner but wasn’t into the up all night thing today .- pattyq
- Post #3
- Forum: General Discussion
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4 th of July Brisket Spectacular 🇺🇸
Hi All , it’s been awhile but since I baby sitting a Brisket figured I’d share . Started with 15 lb Black Angus Brisket . Trimmed and seasoned with Kinders Brown Sugar and Webers’s Buffalo Trace . Set temp on Cook Shack AmeriQ at 275 . Brisket hit 155 in 4-1/2 hours . I wrapped it in Pink Paper...- pattyq
- Thread
- Replies: 8
- Forum: General Discussion
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Newer Amerique controller for CS SM066 - almost new
Good Guy Alert !!! received unit under a week, was in brand new condition and worked flawlessly Thank You Ranchman- pattyq
- Post #4
- Forum: Classified Ads
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Purchasing a vertical smoker?
Welcome HuntNNW , I’ve owned a cook shack AmeriQ SMO66 for several years and have smoked plenty of jerky and sausage . I have to say their customer service is second to none . I needed to contact them a few times on suggestions and tech questions and always got a tech on the phone. As far as...- pattyq
- Post #10
- Forum: General Discussion
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Nooch Sausage
Looks Delicious, I have to ask what’s everyone adding to a batch ?? Say 5 lbs Thanks -
Looking for Criticism
Hey guys and gals , longtime member but have been absent for a while . I’m now back in the game and looking for some constructive criticism on a trailer smoker I have . I will be interested in renting it so need any ideas possible .- pattyq
- Thread
- Replies: 0
- Forum: Smoker Builds
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Newer Amerique controller for CS SM066 - almost new
Hi Ranchman , would you please PM me I’m interested.- pattyq
- Post #2
- Forum: Classified Ads
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Smoke house Idea Questions
All I can say if you plan on doing bacon and greasy stuff make sure heat source is indirect or at least baffled or flare ups will plague you as it did me until it burnt to the ground .- pattyq
- Post #2
- Forum: Other Builds
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Newb Venison Question
I use pork mostly , I find beef to be a little greasy and if I'm adding pork it's Butts or tenderloin just chunked and ground . I use a 60/40 mix for summer sausage , it comes out juicy and has a sweeter taste then beef. Happy Experimenting -
Help snack sticks
- pattyq
- Album
- Comments: 0
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A little moose jerky
Good looking stuff .... Love the individual packaging .- pattyq
- Post #5
- Forum: Making Jerky
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Help snack sticks
I try not to hang mine ,had one bad experience with all meat coming out of the casings . I now place them on jerky screens . Always use cure just to be safe regardless of temp . Always wait overnight for seasonings as well as cure to set up ,It always helps meat stay in casings . Don't take...- pattyq
- Post #5
- Forum: Making Jerky
