It's that time again....

Discussion in 'Beef' started by tendriver, Mar 30, 2008.

  1. tendriver

    tendriver Fire Starter

    Lit off the smoker about an hour and a half ago.

    15 pounds worth of brisket just went on. Been marinating all night in the good stuff.

    This time I have pictures if someone will tell me how to Qview it. I'm way too computer stupid to figure it out on my own.....
  2. iadubber

    iadubber Meat Mopper

    upload them to photobucket and copy the links for message boards and paste them in your message.
  3. fireguy

    fireguy Smoking Fanatic

    sound great, hope it all works out...

    on the q-vue , im not to much good on computers either... have you set up with photo bucket or another sharing site??

    I use photobucket.. if noone else can help let me know and we will walk through it together..
  4. gt2003

    gt2003 Meat Mopper

    Tendriver, can you plug your camera into the USB port on your computer? If so, it's really easy. Plug your camera in and download the pictures to your computer. Just remember where you download them. My computer automatically downloads them to "pictures" so it's pretty easy. Then, when you are done typing your post, go down under "additional options" and click on "manage attachments". Click on browse then find the folder you saved them to. Choose the pic you want, double click on it then click "upload". That's it. The only problem you might have is if the file is too large. In that case, go to the folder where your picture is and resize it. Good luck with the smoke and the q-view . Good luck, Greg
  5. ptjd

    ptjd Smoke Blower

    Once you have photobucket set up and have downloaded your pictures just go to the picture and below it you will have 4 options, pick the last one (IMG CODE) just left click on it then paste (right click) on the message on the forum.
  6. funh2o

    funh2o Meat Mopper

    TenDriver....Oh...hahaha. I know exactly what you are talking about. I had to have the 17 year old daughter come and show me how to upload pictures and paste them in my threads also. I use PhotoBucket also. Still ain't sure if I remember how to do it. Just takes practice I guess.

    You know the daughter I'm talking about? The one that has her cell phone in her ear 24/7 and can text message her friends faster on her phone than I can type on my computer...hehehe They say it's hard to teach an old dog new tricks..well this old dawg is trying to learn.

    Happy Smokin

  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Good luck with your brisket.[​IMG]
  8. tendriver

    tendriver Fire Starter

    Been on there a about 2 and a half hours now. Took these right after putting it on.

    I know these pics are huge. Next batch will be smaller.
  9. dono,,,,, I just put em in PAINT then click stretch / skew , put both values at 24% and presto ! proper size.
  10. tendriver

    tendriver Fire Starter

    Trying to post smaller pics this time..... Had to reset the camera.

    Been at it for about 8 hours now. Temp is up to 160. I put on the dryer duct for this smoke, and tried to get a little better seal on the smoker for this go-round. The meat is cooking a lot faster than in the past, and the smoker is holding heat a lot better. I think mostly due to the duct.

    Hired help. He eats all the extra charcoal.
  11. funh2o

    funh2o Meat Mopper

    TenDriver, that brisket looks mighty fine. Great job [​IMG]

  12. tendriver

    tendriver Fire Starter

    Had to run out for a minute. I've got a pregnant wife who is having cravings out the yin-yang. When I got back the fire was getting snuffed, and it's taken a few hours to recover. I ended up losing 5 degrees internal temp, and have just now got the fire on the recovery. Glad I bought one of those grill baskets! Makes dumping the ashes a lot easier.

    Hopefully the brisket won't care about the temp loss, and I can stay up a few more hours to get 'er done.

    Will put another pic up when I get it off.
  13. tendriver

    tendriver Fire Starter

    Finally done! Altogether right at 15 hour on the smoker. Went pretty heavy on the hickory this time, so we ought to have some good flavor.

    Mission accomplished. Got the flavor I was looking for on this one. The only downside is the list of people who want some of this. It won't feed them all. The thick end turned out to be nearly 100% fat. Very little meat back there.

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