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  1. hubb

    I HAVE NO IDEA

    I always do it that way. The meat will only take in smoke for about 3hrs, so why waste the wood after that? I read on here some guys finish off in the oven after 3hrs of smoking.
  2. hubb

    Almond wood?

    Yeah I found that on Google, just checking to see if anyone here has used it to get real feed back on it.
  3. hubb

    Almond wood?

    Has anyone used it, and do you like it? Just found out its safe to smoke with and found a small bag at the store.
  4. hubb

    Im popping my Brisket cherry.

    Well here are some pictures. Like I said it was a bit dry, but all in all Im happy it wasnt really dry. Im sure my next one will be better.
    • hubb
    • Post #10
    • Forum: Beef
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    100MEDIA$IMAG0366.jpg

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    100MEDIA$IMAG0365.jpg

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  7. hubb

    Im popping my Brisket cherry.

    Flavor is there, but it was a bot dry. They all said it was good but I know dry.
  8. hubb

    Im popping my Brisket cherry.

    Been in the smoker for about 3hrs, IT is 125 on one and the other 130. So far they look good.
  9. hubb

    Im popping my Brisket cherry.

    Thanks Al. The plan was to foil at about 160-170 and let it rest for an hour once I pulled it. I have foil pans and still haven't decided on what I want to put in there, I'm also gonna injected with beer before I put them on.
  10. hubb

    Im popping my Brisket cherry.

    I have read the bacon thing on here as well. They both have a good amount of fat, and I didnt cut any off.
  11. hubb

    Im popping my Brisket cherry.

    Well tomorrow I will be doing two of them, both about 4lbs. One is a dry rub (cajun) and one a (brisket marinade) by gold buckle, it sounded good. I will also be using cherry wood to smoke them. After reading a few threads I came across one by elohel "I hate brisket" and found out a few things...
    • hubb
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    • Forum: Beef
  12. hubb

    I hate brisket

    The way I see it, if we are all drunk it will be good?
    • hubb
    • Post #40
    • Forum: Beef
  13. hubb

    I hate brisket

    Im goning to be doing my frist one this weekend, and you guys brought up alot of good info I would have never thought of. Thank you and I hope mine comes out good enough to chock down
    • hubb
    • Post #38
    • Forum: Beef
  14. hubb

    Noob from Calif.

    I'm sure I will be posting pictures a lot, since its a new toy I'm prob gonna smoke everything I can. My user name are the first four letters of my last name. I signed up lastnight for the e-course, will read the first part tonight after work.
  15. hubb

    Noob from Calif.

    Thanks guys. I know about brineing, but like I said I wasnt sure how to do it. I kinda like to do something plain first so I know what it taste like, from there I get an idea of what flavor I want. Ok first dumb question, whats Qview? The 5 -Day e-course is something I will be doing.
  16. hubb

    Noob from Calif.

    Hello everyone, my wife got me my first smoker for Christmas. Did some reading online and the first thing I wanted to try was to cold smoke some cheese (never even heard of cold somikng till last week) Then I did a whole chicken and some italian sausage this past weekend. The sausage was great...
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