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  1. mpeachhead

    Corned Beef Brisket

    Sounds great. You cooked yours until 195 I see from the thread you posted. Is that what you recommend? Foil at 165, then cook until 195 and it falls apart?
  2. mpeachhead

    Charcoal baskets

    Good answer. That sounds like a fun way to make them too. I appreciate it. I have a drill and a .22. Now all I need to do is get busy with an old chicken roaster.
  3. mpeachhead

    Wild Boar??

    If you smoke a wild boar, you are going to have a certified piece of ****. The only way I've ever cooked one that was edible was to either grind it up into sausage or to slice the tenderloin into chops and marinate them in something strong for a few days (Italian dressing?), then grill them over...
  4. mpeachhead

    A few basic questions about my temps

    I'd try some variation on the minion method, which would consist of putting a lot of unlit charcoal into the box, then adding some lit to it. That should keep the temp up as the unlit charcoal slowly lights. Something that will really keep the temps up is to feed oak sticks into it, which I do...
  5. mpeachhead

    Corned Beef Brisket

    Only take it to 165? Really? I was thinking 180 or better, or will it get tough?
  6. mpeachhead

    Charcoal baskets

    Thanks for the advice. I'll see if I can't come up with something.
  7. mpeachhead

    Corned Beef Brisket

    I think I'm going to do one this weeked. From reading on this board, it sounds like it's best to soak it for a while. Otherwise it will be too salty? Is that correct? Also, I guess I just need to throw away the seasoning pack that comes with it. Any other suggestions? Should I put a rub on it...
  8. mpeachhead

    Charcoal baskets

    Does anyone know of a good vendor for these things? I don't weld, but I would sure like to have one.
  9. mpeachhead

    Brinkmann Smoke 'n Pit

    Thanks for the info. A few questions: how did you lower your smokestack if you didn't use an aluminum dryer vent? So, how does raising the charcoal tray act as a baffle? Can you show me a picture? Thanks, Michael
  10. mpeachhead

    Brinkmann Smoke 'n Pit

    Thanks for the advice, guys. It looks like you've removed the top rack from your smoker as well, or did it not come with one? Mine has an upper rack that I've found sort of annoying (beer can chickens won't fit). I've got a digital thermometer, and I'm happy with it. I like your idea about...
  11. mpeachhead

    Telfair County, Georgia

    I lived there for two years also. Yeah, the roads are littered with BBQ joints. I personally prefer a small one in Lumber City, GA, called Stinson's. They do a mustard vinegar sauce. It's delicious if that's what you like.
  12. mpeachhead

    Brinkmann Smoke 'n Pit

    I posted this under the roll call section, but I wanted to get as much advice as possible. First off, do any of you recommend attempting the minion method with a Brinkmann Smoke 'n Pit? If so, how do you seal off the air? I was thinking of cramming tinfoil into every spot I could find, but it...
  13. mpeachhead

    Sunday smoke with q-view , bbq virgin assisting

    Were those arm roasts tender? I'd never thought of putting a cut like that on a grill. I'd always heard that chuck roasts, arm roasts, any type of shoulder roast was too tough to grill. How'd it turn out?
  14. mpeachhead

    Telfair County, Georgia

    Thanks for the advice, everyone. I have another question about the baffle. I read Coley's thread about this, but for some reason the picture wouldn't load. I'd like to install one because I obviously have a hot spot near my fire box, but I'm not planning on welding anything there. What is the...
  15. mpeachhead

    Telfair County, Georgia

    I've been going with the 180-220 temp. I'll try the 250-275 from here on out and see if I can get them to cook a little quicker. Yeah, the air intake is what I was worried about. What do recommend to control that? Just cram aluminum foil into any spot that seems to leak air? Thanks, Michael
  16. mpeachhead

    Telfair County, Georgia

    Greetings. I have a Brinkmann Smoke'n Pit. I notice some people on the site call it an El Cheapo. I'm pretty good with a Weber grill, and I have come to love the minion method using it. My question is about using the minion method with my Brinkmann. Is that possible. I don't mind the constant...
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