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  1. millerbuilds

    Lumber Jack Pellets $8.79 at Atwoods

    Not sure if it is closer but there is an Atwoods in Crossroads off of 377, north of 380. Not sure if this is any closer for you. - Jason
  2. millerbuilds

    Memorial Day Beef Ribs and Leg Quarters (broke down)

    The chicken looks great, but those ribs are beauties! Great job and thanks for sharing, - Jason
  3. millerbuilds

    Keep In Mind…

    Thank you for this post. THANK YOU to the men and women and their families who made the ultimate sacrifice for this great nation of ours. God Bless - Jason
  4. millerbuilds

    Brinkmann

    Brinkmann built some great smokers until they filed for Bankruptcy 10 years ago. They are simple, but made out of heavy gauge steel. I had one, moved to Texas and decided I needed something bigger and bought a Old Country Pit... While the Old Country has done well for me, the Brinkmann was a...
  5. millerbuilds

    Sunday Pork Butts w/qview

    Great looking shoulder! Nice work with the cook. Thanks for sharing, - Jason
  6. millerbuilds

    Dodging Raindrops

    Great cook! Thanks for sharing, - Jason
  7. 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
  8. 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...
  9. 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...
  10. 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
  11. 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
  12. 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
  13. 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
  14. millerbuilds

    This season's peppers

    Very nice! - Jason
  15. 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
  16. millerbuilds

    Brisket Beef Bacon

    Those look great! - Jason
  17. millerbuilds

    New BGE

    Congrats on the new BGE!!! Can't wait to see some cooks on it. - Jason
  18. 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...
  19. millerbuilds

    Seared Ahi tuna steak

    WI wow! That turned out perfect!!! Nice cook, - Jason
  20. 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
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