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  1. 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...
  2. 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...
  3. newbeestl

    8 butts with q-view

    With tips and tricks I'd gathered from here, I attempted my first big smoke this weekend for a party next weekend. It was a lot of work, but I think it's going to be worth it. I started with 8 butts rubbed down with Jeff's rub Thursday night. Total weight was 65 lbs. At 4:00 Saturday...
  4. newbeestl

    Refridgerate Butts and then pull?

    Do butts need to be pulled before cooling down? I have some smoking now and I'm thinking about just putting them in the fridge after they rest in the cooler for an hour or two and then pull them tomorrow. Is that ok to do?
  5. newbeestl

    Pulled pork 7 days in advance?

    I'm smoking bone-in pork butts for about 100 people the weekend before chow time. I've never cooked in advance before. Should I pull the pork and freeze it or just put it in a cold fridge? I've also read to pull it then freeze/fridge it and then shred it before reheating. What is pull vs...
  6. newbeestl

    Smoke a fresh ham

    Has anyone simply smoked a fresh ham without curing it? I think I would like to try that before going through all the work of curing one. Seems to me that it would still be very good even though it wasn't cured. Figured I'd ask here first to see if anyone has done it.
  7. newbeestl

    Jeff's Naked Rib Rub

    This has probably been asked before but I can't find it. I assume that the tsp = teaspoon and the TSP = tablespoon, correct? I've never seen tablespoon that way before. It's always T. or tbs. or tbsp. I've always seen teaspoon as t. or tsp. Sorry for the dumb question!
  8. newbeestl

    MES questions

    Hi all! Just wondering how everyone else operates their MES. I guess it could vary per item smoked, but what does everyone do with their top vent? Also, does everyone always use water in the pan? What about the wood chips? Soak them or not? I have been running the top vent 1/2 open, with...
  9. newbeestl

    Hello from near St. Louis

    Hi, I'm really from IL but near St. Louis, MO. Pretty much just getting started smoking. I've been lurking here for awhile trying different things and learning as much as I can. Finally ordered Jeff's recipes, so I should be set now! I'm using a MES I got from Cabelas about 6 months ago. So...
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