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  1. newbeestl

    Brisket and Chuck with Qview

    Thanks guys!  I went through line last and got the last 2 slices of brisket.  I would've been pissed if I would've missed out on them!  There was plenty of pulled chuck for 2nds though and it was good!
  2. newbeestl

    Brisket and Chuck with Qview

    Well finally getting around to posting pictures.  I didn't get any of the sliced brisket, it went too quick!  Everything was awesome! Smoker (MES) ran at 220 the entire time.   9:00 PM - Brisket on  3:00 AM - Chuck on  6:30 AM - Brisket temp 173, foiled at that time  9:30 AM - Chuck temp...
  3. ChuckPulled.jpg

    ChuckPulled.jpg

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  4. ChuckDone.jpg

    ChuckDone.jpg

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  5. ChuckStart.jpg

    ChuckStart.jpg

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  6. BrisketDone.jpg

    BrisketDone.jpg

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  7. ChuckStart.jpg

    ChuckStart.jpg

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  8. BrisketStart.JPG

    BrisketStart.JPG

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  9. newbeestl

    Brisket - When to start?

    Well, I put the brisket on at 9:30 last night and at 8:30 this morning it is at 177.  The chuck I put on at 3:00 AM and at 8:30 it is 154.  I think I'll be in good shape.  We'll see though.  Q-view to follow!
  10. newbeestl

    Brisket - When to start?

    I'm wondering what my options are for this brisket.  It's a full packer, about 12 lbs.  I have to have it ready to slice by tomorrow night around 6:00 PM.  Should I start it late tonight?  What would most of you guys do? I'm also smoking a chuckie for pulling.  It's about 6 lbs.  I'm going to...
  11. newbeestl

    My full MES

    All that looks awesome!  I've been using straight apple wood too, and I like it best. Got a link to the wiki?
  12. newbeestl

    Butts - Max Cooler Time?....update.....

    This is excellent information.  There is no "max time" really.  It all comes down to making sure the butts stay in the safe zone.  That will be determined by butt size, butt count, wrap job, cooler quality and external temperature.  Keep a probe in one and keep an eye on it.  I've had a butt in...
  13. newbeestl

    Memorial Day brisket and baby backs with Q-View

    That all looks awesome!  What kind of smoker did you use?
  14. newbeestl

    Andouille, ready for gumbo

    Looks good! What's your recipe for the Andouille?
  15. newbeestl

    my MES broke

    Awesome! Not sure how old yours was but when mine bit it, I called CS. They sent me an entire new box. Just had to transfer the water pan, chip pan, grates and digital controller and I was good to go.
  16. newbeestl

    beef ribs first attempt need input?

    How much kool-aid did you use? I packet per batch of Jeff's?
  17. newbeestl

    Freezing

    Pull and then freeze in vacuum bags, reheat in hot water. That is what I did and it worked great! You can read about it here...... http://www.smokingmeatforums.com/for...ad.php?t=78281
  18. newbeestl

    8 butts with q-view

    Just wanted to post an update after the party. Everything worked great and the pork was awesome! I heated the bags up in hot water in a big turkey fryer pot outside. I didn't boil the water but I got it about 200 degrees. The meat was in the water for about 45 minutes and it heated up good...
  19. newbeestl

    Pulled Pork Qview with slaw and wicked beans

    Looks good! Do you like using the bags instead of foil? Does that make better pork? I'm guessing that would be more expensive though?
  20. newbeestl

    Fathers Day Rib Tips

    Those look tasty! Next time tips are on sale I'll have to try some.
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