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  1. DSC00067.JPG

    DSC00067.JPG

    • s24smoove
    • Media item
    • Comments: 0
    • Album: Classic Hot Italian Sausage and SmokeBrisket Sausage
  2. DSC00066.JPG

    DSC00066.JPG

    • s24smoove
    • Media item
    • Comments: 0
    • Album: Classic Hot Italian Sausage and SmokeBrisket Sausage
  3. DSC00064.JPG

    DSC00064.JPG

    • s24smoove
    • Media item
    • Comments: 0
    • Album: Classic Hot Italian Sausage and SmokeBrisket Sausage
  4. s24smoove

    Boerewors (ˈbu ravors) & Sausage Making Day

    that boerwors looks excellent, diggin the coarse grind. this sausage would be excellent made w/ oryx. maybe an oryx or lamb, brisket, pork mixture. the recipe i developed has allspice and coriander, either way yours looks extraordinary, making sausage is fun, love the coils!!
  5. s24smoove

    First Smoke since joining SMF

    squib, what up dude, hellyeah, i love that rock. and speaking of bird, i'm doin a bird this weekend, keep rockin' it!!
  6. s24smoove

    First Smoke since joining SMF

    yes, cooled, cut and ground smoked brisket, however, do not grind the hell out of it, use a 1/2 or 9/16 plate, also, save the drippings from the resting or cooling stage, they go in the mixture, also don't over cook the brisket, but do smoke the hell out of it, if you have a stuffer i think you...
  7. s24smoove

    Sausage Pics

    smoked and raw act very differently in my setup.i do a number of different things w/, the raw, currently working on a texas style hot link i'll do a basic brisket and garlic, and a 'rueben sausage'. the raw yields an excellent beef flavor. the brats are my mixture of brat spice, basically a...
  8. Sausage Pics

    Sausage Pics

  9. s24smoove

    Sausage Pics

    Brat Green Chile, Brat, SmokedBrisket Sausage.
  10. DSC00062.JPG

    DSC00062.JPG

    • s24smoove
    • Media item
    • Comments: 0
    • Album: Sausage Pics
  11. DSC00061.JPG

    DSC00061.JPG

    • s24smoove
    • Media item
    • Comments: 0
    • Album: Sausage Pics
  12. s24smoove

    First Smoke since joining SMF

    hey Disco, here is what I did w/ the briskets. The sausages from the far left to right are Bratw/ green chile, brat, and the somewhat palesausages in the foreview are the SmokedBrisket Sausages, excellent flavor, as the sausages were cooking it smelled like someone was smokeing meat, enjoy.
  13. DSC00062.JPG

    DSC00062.JPG

    • s24smoove
    • Media item
    • Comments: 0
    • Album: First Smoke since joining SMF
  14. s24smoove

    First Smoke since joining SMF

    thank you sir, much appreciated, the flavor is outstanding. i'll post pics of what i'm going to create w/ this.
  15. s24smoove

    Howdy with a first brisket.

    oh, sorry, looks like that is what you did, after looking closer at ur pics.
  16. s24smoove

    Howdy with a first brisket.

    if you have an offset smoker, have the flat on the side of the smoke stack, so the flat is in a cooler zone of the smoker, it's not getting the full brundt of the heat from the firebox.
  17. s24smoove

    First Smoke since joining SMF

    thx, bear. yeah, i, as well don't like night smokes, had to, time constraints and other factors. also, i did not, nor do i inject, no temp probe, i just look at it or poke it w/ my finger, i set up my smoker and have done enough briskets, ribs, sausages, that i have a good read on it and can...
  18. s24smoove

    First Smoke since joining SMF

    Exactly, and i thought it might happen, so i placed a nice sized, long, rectangular shaped rock just at the smoker inlet from the firebox, beneath my heat diffusion pan, also, i wheeled the smoker inside my smokehouse for added thermo buffer action, the external thermometer reading @~6AM was...
  19. s24smoove

    Howdy with a first brisket.

    that's pretty sweet, i'm down w/ modifying what you have to produce a quality product, nice work. i see a lot of smokers at yard sales.
  20. s24smoove

    Basic Brisket Smoke

    thx gary, just started a thread in beef forum, thx again. my rig is nothing special, just make due w/ what i have, trial and error, patience and the scientific method are my guides.
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