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  1. aussiemick

    "OTBS"

    Congrats to you both. A title well deserved
  2. aussiemick

    Last Saurdays smoke

    Great looking tucker there mate
  3. aussiemick

    Bacon Wrapped Smokies & Dipping Sauce

    Well the ex wife made these today and they rock. She had to hide them from me so others could have some. The recipe she got from allrecipes.com INGREDIENTS 1 pound sliced bacon, cut into thirds1 (14 ounce) package beef cocktail wieners3/4 cup brown sugar, or to tasteDIRECTIONSPreheat the oven...
  4. aussiemick

    Well I am a newbie

    Welcome to SMF. If you havent already sign up for the 5 day smoking course. Its free and very handy. Lots of great folk here with lots of info. So most of any questions yo have some1 here has the answer. Mick
  5. aussiemick

    Mid Week Flat Brisket

    Finished product looks great
  6. aussiemick

    G'day from Downunder!

    G'day mate, Welcome aboard and enjoy your stay. WHat part of Oz u from? I am from NSW and WA Mick
  7. aussiemick

    My weekend

    The finished brisket and again And now some slices Toward the end of the slicing I had to give that option up and start pulling it as it was just falling apart.
  8. aussiemick

    My weekend

    come on over. Havent hit 190 yet and then gotta let it rest for an hour or 2.
  9. aussiemick

    My weekend

    Here is the brisket before it went into the foil
  10. aussiemick

    My weekend

    I macgyvered the fattie last night with bacon and some transplant surgery with sausage going from the ends to the middle. Thats when the pathing began..lol Then had a slight blowout this morning but it came through. Mick
  11. aussiemick

    My weekend

    well temp on brisket is sitting at 179.
  12. aussiemick

    M******* Checking In!

    welcome aboard mate. We're like one big family here.
  13. aussiemick

    My weekend

    Here are ribs before foiling and again Here is the fattie that came close to not making it Sliced Now this pic i was trying to get a pic of the thin blue smoke. Not sure if it worked.lol
  14. aussiemick

    My weekend

    Searing time Now otherside in the smoker Here is the fattie that came close to frying pan last night Just has scrambled eggs, hash browns and cheese on it. Mick
  15. aussiemick

    My weekend

    well finally got the monster in my smoker. Sitting here now and the temps are at 95 on brisket and 116 on fattie
  16. aussiemick

    My weekend

    well right now i have the charcoal going and now waiting
  17. aussiemick

    Newbie from So. Cal. here

    Welcome aboard Mikey. Great bunch of folks here that can help you out with just about anything. Also you may want to sign up for the free 5 day course that has alot of info also.
  18. aussiemick

    My weekend

    The rub is just the best rib rub from on here and I will inject ith with Tony Chachere creole seasoning stuff. Yummy Yeh i will prob end up searing it and losing some arm here in the process of turning it
  19. aussiemick

    My weekend

    Here are the ribs that are going on with the brisket 2 3
  20. aussiemick

    My weekend

    Here is the 16.25 brisket I plan to do tomorrow...Weather permitting and again another rubbed and ready to go. I will inject it tomorrow as I left the kit at other house
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