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  1. traval

    Another Michigander

    Hey Novaman, welcome to Smf. Glad to see some one from michigan here. Better yet kazoo! Good luck with the smoker and post pics of the process cause it's on my list of things to do. Travis. (east main and 33rd)
  2. traval

    Another First -16 lb Brisket Final Pics!!!!!!

    Wow SmokinHusker, That looks fantastic! Im doing another brisket today and Im going to try the cube the  burnt ends today.  Thanks for the final pics.   Travis
  3. traval

    Brisket in the outhouse (Q-VIEW)

    Thanks Chubbabubba, This was only my second one ever. Im sure your Brisket will turn out great. Post up some pics. I love seeing other peoples food and smokers. Let us know how it comes out.           Travis
  4. traval

    Prime Rib for Saturday

    That looks good! Your giving me all kinds of ideas!    Love the smoker.   Im from Kzoo where in west Michigan are you from?   Travis
  5. traval

    Brisket in the outhouse (Q-VIEW)

    Thanks Guys!  Im going to do another this weekend I think. Im going to play with the "BE" (burnt ends) like everyone else. those look really good. I didnt get a weight on the brisket. it was good size. I dont know how big you should go. I just went to the butcher and asked for a brisket, Thats...
  6. traval

    Another First -16 lb Brisket Final Pics!!!!!!

    Ya ya ya , I'd love see the pictures of the finished product.
  7. traval

    Brisket in the outhouse (Q-VIEW)

    Wow Philh That looks great!  
  8. traval

    Brisket in the outhouse (Q-VIEW)

    Hmmm really? I guess I need to apply more smoke. Thanks for the input.
  9. traval

    Come-Back Smoke: Double Packer Briskets, Burnt Ends & Taters in the Vault (Q-View)

    Beautiful! Great write up. Thanks for the post.
  10. traval

    Brisket in the outhouse (Q-VIEW)

    I figured out why I didn't have a "smoke ring". I'm using gas and electric. You only get it with charcoal. Just had a warmed up brisket sandwich.... Mmmm mmm gooooood!
  11. traval

    Brisket in the outhouse (Q-VIEW)

    A couple hours before the brisket was done I diced up some potatoes for smoked tatoes and corn. A litte garlic salt, lots of pepper and butter. I puled the brisket off at around 175 Internal temp slice it up and severd it with the smoked taters and corn.  This being only my second one I didnt...
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  20. traval

    Brisket in the outhouse (Q-VIEW)

    Just checked on my brisket and its looking good.
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