Toggle sidebar

Recent content by mike4

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mike4

    Why not finish a smoke indoors?

    the last two i did i smoked them for seven hours until one in the morning then i foiled and put them in the oven at 220 till six o clock in the morning came out great and even tenderer than they have previously and with seven hours in the smoker had plenty of smoke and bark
  2. 100_1633 resize.JPG

    100_1633 resize.JPG

    • mike4
    • Media item
    • Comments: 0
    • Album: Default
  3. mike4

    first brisket

    will do that had to resize the pics before posting them but will get closer next time 12 hours 
  4. mike4

    first brisket

    thanks we never do anything half arse around here we just jump in and hope it works
  5. mike4

    first brisket

    really good probably needed to let it rest a little longer but could'nt wait any longer
  6. mike4

    first brisket

    cooked the first brisket today and it came out good it was a 13 lb brisket.  we just rubbed it down with salt and pepper and smoked it with oak and mesquite about half and half. here it is at 8:30 this morning and here it is 2 hours into the smoke here it is done before slicing here it...
    • mike4
    • Thread
    • Replies: 11
    • Forum: Beef
  7. brisket 4.JPG

    brisket 4.JPG

    • mike4
    • Media item
    • Comments: 0
    • Album: Default
  8. brisket 3.JPG

    brisket 3.JPG

    • mike4
    • Media item
    • Comments: 0
    • Album: Default
  9. brisket 2.JPG

    brisket 2.JPG

    • mike4
    • Media item
    • Comments: 0
    • Album: Default
  10. brisket 1.JPG

    brisket 1.JPG

    • mike4
    • Media item
    • Comments: 0
    • Album: Default
  11. mike4

    hello from new mexico

    yeah i really do like it here was just referring to some of the guys that can walk out back and cut down about 10 different types of smoking wood all we have around here are elm trees.   on a second note i cooked a front quarter from a 60 lb hog yesterday cooked it at 250 degrees with white oak...
  12. mike4

    hello from new mexico

    born and raised here you live in clovis to
  13. mike4

    hello from new mexico

    clovis
  14. mike4

    hello from new mexico

    i dont know about all of that seems pretty hard to find much of a wood assortment here 
  15. mike4

    hello from new mexico

    thanks for the warm welcome ive always wanted one after eating some friends brisket so now to start the learning curve
See more
Top Bottom
Back
Clicky