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  1. jpayer

    Brisket and pork shoulder smoke with Q-View

    Almost time!!!
  2. jpayer

    Salmon recipe?

    Here ate some photos taken during our family cook off earlier this summer. Seafood theme. I took the gold lol! Now I have to host next years...
  3. jpayer

    Salmon recipe?

    I usually hot smoke my salmon filets. This is a sweeter marinade but we love it. Measurements are eyeballed. Loads of brown sugar Juice of 1 lemon Zest of 1 lemon Fresh diced dill Soy sauce I like to add the lemon juice to the brown sugar first and mix and then the soy so it doesnt get too...
  4. jpayer

    Brisket and pork shoulder smoke with Q-View

    Tomorrow at noon. Cooking for my neighbors daughters first birthday. I’ll be putting some chops on the Webber along with some ABT’s on the smoker for us tonight.
  5. jpayer

    Brisket and pork shoulder smoke with Q-View

    Everything is on! Took a while to get ol’ girl warmed up. Holding 255 for the moment. Retired my Maverick 733 and switched to the thermowork smoke thermometer. Definitely more user friendly lol.
  6. jpayer

    Brisket and pork shoulder smoke with Q-View

    Greetings everyone! Today I’m smoking 2 prime packers and a shoulder. Just started the smoker and trimmed up the meat. More Q-View to come! Jason
  7. jpayer

    Brisket holding temp and duration

    Great info. Thank you! Look for my posts tomorrow of the smoke. Q-view will be present as well!
  8. jpayer

    Brisket holding temp and duration

    Also, what’s the best oven temp to use when reheating? Thanks everyone for replying! Jason
  9. jpayer

    Brisket holding temp and duration

    Thanks, this may be what I do. In your experience, after cooling down in the fridge, how much time should I allow in the oven to reheat? I know it’s not an exact science, I just need a baseline to go from so I’m not late for the party.
  10. jpayer

    Brisket holding temp and duration

    Yeah changing plans is what I was hoping to avoid. Unfortunately, it’s exactly what I probably have to do. What do you think would be the longest time to hold in a cooler?
  11. jpayer

    Brisket holding temp and duration

    hello all, So I’m doing a couple briskets and a pork shoulder tomorrow and plan on serving it for lunch on Sunday. Whenever I smoke, we eat right away after resting the meat but this time will be different. Thought about holding it in the oven after the cooler for a little bit but my oven only...
  12. jpayer

    pastrami

    I did not soak the store bought corned beef in water first. I will definitely soak next time.
  13. jpayer

    pastrami

    Thank you!
  14. jpayer

    pastrami

    The Dunes are a family favorite! We are lucky to be only 15 minuets from such beauty. The winters never seem to end! Come on summer!
  15. jpayer

    pastrami

    Wow I feel like a jerk! Took pictures the morning after the smoke and completely forgot to post them. I hope you can find it in your hearts to forgive me :). Finished up the pastrami just after midnight. Wrapped it and threw it in the refrigerator overnight. It turned out a little salty (didn’t...
  16. jpayer

    pastrami

    Steaks are in and seared in my cast iron with some butter. Turned out great! Now I’m waiting on the pastrami to get to 200!
  17. jpayer

    pastrami

    IT is at 149. Smelling fantastic. Decided to throw on 2 t-bones and a porterhouse seasoned with Montreal and some Lea & Perkins and do a reverse sear for dinner tonight. Can’t wait!
  18. jpayer

    30 day dry aged rib roast...

    OMG! That is what dreams are made of. Well done!
  19. jpayer

    pastrami

    Yeah we got a break in the weather here in northwest Indiana. This 44 degree weather feels like 60! I need to get a Sous Vide. I see too many awesome things done with it.
  20. jpayer

    30 day dry aged rib roast...

    Wow! Looks fantastic. My mouth is watering. I’m thinking this is my next smoke.
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