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  1. dmighty

    Cold smoked ham continued, ham quesadillas on the flat top, qview!!

    Looks good, great idea!
  2. dmighty

    My first Brisket

    At IT OF 171. Some water, apple cider vinegar and into the tin foil, wrapped well
  3. 20160319_185713.jpg

    20160319_185713.jpg

  4. dmighty

    My first Brisket

    4hrs in IT @ 155
  5. 20160319_162550.jpg

    20160319_162550.jpg

  6. dmighty

    My first Brisket

    You're right, it is a brisket flat. No burnt ends on the flat? It's 7lbs so I'm thinking 6 hours til I get IT off 170. Appreciate all the advice
  7. dmighty

    Newbie Smoker for Orlando, Fl

    Thanks AL... didn't realize you were a mod, I have read a number of your post
  8. My first Brisket

    My first Brisket

  9. dmighty

    My first Brisket

    Well, here goes nothing... Been reading numerous threads to get an idea, etc.. Here is what i have done so far SPOG with red pepper as the rub Oregano, Parsley, Worcestershire sauce, beef broth and a sweet pepper blended up and used that as my injection. (prob overboard but favors we like)...
  10. Briskey Seasoned - MeatSide.jpg

    Briskey Seasoned - MeatSide.jpg

  11. Briskey Unseasoned.jpg

    Briskey Unseasoned.jpg

  12. BrisketInTheMES.jpg

    BrisketInTheMES.jpg

  13. Briskey Seasoned.jpg

    Briskey Seasoned.jpg

  14. Newbie Smoker for Orlando, Fl

    Newbie Smoker for Orlando, Fl

  15. dmighty

    Newbie Smoker for Orlando, Fl

    Hello all I have been browsing the site ever since i picked up my MES 30 about a 5 weeks ago.  Lots of great tips and suggestions.  To date, I have smoked A few rack of ribs and chicken.  Looking forward to many more hours smoking....
  16. 20160319_112401.jpg

    20160319_112401.jpg

  17. dmighty

    Orlando fl

    Just joined myself and was about to post in the roll call forum and came across your intro.  Also in Orlando, by waterford happy smoking and welcome
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