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  1. mpeachhead

    Round Roast

    I've got one in the freezer, and I was thinking about trying it on the smoker this weekend. I'm worried about it drying out, being tough, etc. Do you recommend a brine? If so, what's a good recipe for one? Thanks, Michael
  2. mpeachhead

    Saturday's smoke

    Here is what I did Saturday. First off, I'll show you the modifications I made: I rolled up some aluminum flashing to lower my smokestack, made a baffle out of it, and put a drip pan with some water to act as a tuning plate. I also raised my grate level in the firebox with an old pizza pan.
  3. 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...
  4. 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.
  5. 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...
  6. 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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