Toggle sidebar

Search results

  • 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. aussiemick

    Todays Smoke

    I am thinking about it but still not up to par with making them
  2. aussiemick

    Todays Smoke

    Here are the final pics of todays smoke #2 #3 Well when i cut the brisket the slices are nice and moist. Mick
  3. aussiemick

    New guy from Vegas!!

    Welcome aboard mate. LOtsa friendly folk here. Drop by the chat sometime also. MIck
  4. aussiemick

    Todays Smoke

    Well I just wrapped it in foil and temps are round 170, still hasnt plateau'd
  5. aussiemick

    Did I cheat

    I wouldnt call it cheating. It more like improvising, adapting and overcoming the rain. I have had to do that acouple of times myself. Asong as it tastes good is all that matters Mick
  6. aussiemick

    Todays Smoke

    When I made mine I just rolled it up and it held together ok. I didnt use anything to hold the fattie i made together, but then it started coming apart at the join.
  7. aussiemick

    Todays Smoke

    Well the fattie is done and it started coming apart where I hadnt got it sealed right. But still happy since it didnt end up nasa certified.
  8. aussiemick

    Todays Smoke

    I have just turned the brisket over and spritzed it with AJ and CM and again Temp is at 101
  9. aussiemick

    Todays Smoke

    I trimmed the fat off it til i had about 1/4 inch or so. I have heard good and not so good stuff about searing it so I thought I would try it for myself. Normally i just smoke it as is with no sear. The fattie i made is a 1lb of jimmy dean breakfast sausage rolled out flat then whatever...
  10. aussiemick

    Todays Smoke

    I am tempted now to even make dutchs baked beans since fattie will be done and free up a shelf in the box
  11. aussiemick

    pit master is my goal!

    Welcome aboard mate. My goal is like that too. I love to grill but smoking meat is a challenge to me and alot more fun. Great bnch of folks here and just like family. I get withdrawals if i don't log onto the chat here. Mick
  12. aussiemick

    Todays Smoke

    Well as of now and going by the temps i have in brisket internal temp at the moment is 82 and fattie is at 140
  13. aussiemick

    Todays Smoke

    Come on!!Well got the lump in the chimney started. Not sure if i will do the ABT's as I have the fattie to keep me going.
  14. aussiemick

    Todays Smoke

    i may go dump aload of charcoal on my small grill and do the sear thing.
  15. aussiemick

    Todays Smoke

    hoping round noonish tomorrow. Getting ready to go out and start the coals now.
  16. aussiemick

    Todays Smoke

    Well on my day off i decided to smoke the 13lb brisket How ready to trim and again Now it resting with rub onit and injected with Tony Chachere creole seasoning Now I decided to try a fattie again and al i put in this was moz cheese and pepperoni Yay it didnt end up NASA certified More...
  17. aussiemick

    Happy Birthday to richtee !!!

    Happy Birthday Mate
  18. aussiemick

    seared brisket w/QVIEW

    Looks great so far. Can't wait to see the final results. Mick
  19. aussiemick

    New Okie joined up...

    Very nice setup you got there. Welcome aboard great to see another okie Mick
  20. aussiemick

    Fatty Throwdown??

    I'd love to be in it but still cant get them to roll good enough. But good luck to those who enter Mick
Top Bottom
Back
Clicky