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  1. millerbuilds

    Cherry pork butt…one of my best cooks

    Looks awesome! Great cook, and congrats on the ride on the carousel Thanks for sharing, - Jason
  2. millerbuilds

    Bison Brisket

    We do as well, burgers and steaks. Have not had summer sausage, but we grind a lot of venison into summer sausage. In the future, I would: 1- Lower the amount of Black Pepper in my SPG, beef seems to stand up a bit better to black pepper 2- Add Worcestershire to the injection and spritz 3- Add...
  3. millerbuilds

    Bison Brisket

    It turned out great, side by side with the beef brisket, our guests preferred the bison. I will smoke another one soon and make some tweaks. I think the key was wrapping it much sooner than you wrap a beef brisket and the liquid in the wrap. I used a blend of beer and beef stock. Thanks...
  4. millerbuilds

    Bison Brisket

    Rubbed with mustard and SPG, on at 225 degrees with Post Oak. Spritz every 30 minutes with a mix of beef stock and stout beer. After 2-1/2 hours I will add liquid, wrap in butch paper and place in a pan. Then I will add moisture every hour. Fingers crossed! - Jason
  5. millerbuilds

    Bison Brisket

    LOL, Thanks Ryan. Took me quite a few years, but I figured out brisket, but this is a first. I am doing a beef brisket as well as a backup. - Jason
  6. millerbuilds

    Bison Brisket

    I injected it with meat church brisket injection mixed with beer. Going to start it low and bump up the temp. Wrap after 3 hours and add liquid to the wrap every 90-120 minutes. I think.... - Jason
  7. millerbuilds

    Bison Brisket

    I have had this Bison Brisket in the freezer for a couple months and decided to give it a shot this weekend. I plan to follow my beef brisket method, but add moisture to the brisket multiple times (spritz and 2-3 times in the wrap). Anyone have any tips? - Jason
  8. millerbuilds

    This season's peppers

    Very nice! - Jason
  9. millerbuilds

    Any gardeners?

    Very nice! We used to grow a lot more when we lived in Wisconsin. Texas is a bit tougher for green vegetables. Peppers are a walk in the park, but tomatoes and others can't take the heat. Our herbs do great. - Jason
  10. millerbuilds

    Brisket Beef Bacon

    Those look great! - Jason
  11. millerbuilds

    New BGE

    Congrats on the new BGE!!! Can't wait to see some cooks on it. - Jason
  12. millerbuilds

    Water Filters with Chip

    Yep, My neighbor was just telling me that he had the same issue... I will let him know he should reach out to GE. His biggest complaint is that they have R.O. hooked up and the filter is still required and needs to be "changed" when GE says it has had "XX Gallons" run through it... seems a bit...
  13. millerbuilds

    Seared Ahi tuna steak

    WI wow! That turned out perfect!!! Nice cook, - Jason
  14. millerbuilds

    Chicken Thighs : Looking for a different cook ?

    I like to keep it simple sometimes. Season with SPGO a day before, let rest in the fridge overnight and smoke/grill. I love doing thighs on my Kettle with a Vortex. Toss on a chunk of Post Oak and grill away! - Jason
  15. millerbuilds

    Hello all! I am new to this forum, and I like it already!!

    Welcome to SMF from North Texas! - Jason
  16. millerbuilds

    My birthday meal

    H Looks great and Happy Birthday!!! Simple is the best - Jason
  17. millerbuilds

    SMF help (nothing crazy)

    I like to mix Blue Cheese with a little cream cheese, black pepper, salt, Worcestershire sauce to taste, some shallots, butter, and garlic powder, stir it up, warm it up a bit, and spread it on the steak for the last 1-2 minutes of cooking. - Jason
  18. millerbuilds

    Happy Mother’s Day 2025!

    Happy Mother's Day to all of the Moms out there! - Jason
  19. millerbuilds

    Land, Air (kinda), and Sea

    It all looks awesome! Great cook! - Jason
  20. millerbuilds

    she had 4 butts

    Looks great! Nice cook, - Jason
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