Recent content by kaiser

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  4. kaiser

    Friday night briskets with a bacon hat

    Well the bacon was fantastic, but it did prevent a decent bark from forming. It wasn't a complete failure but i probably won't do it this way again.
  5. kaiser

    Friday night briskets with a bacon hat

    Removed the bacon after 4.5 hours...
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  8. kaiser

    Friday night briskets with a bacon hat

    It's just store bacon from HEB.  I haven't tried smoking my own yet - that would be awesome. BTW - I owe a huge thanks to SMF.  I've been doing this on and off for about a year now and everything I've made has been wonderful thanks to the advice I found here.  People go NUTS for the ABTs (I...
  9. kaiser

    Friday night briskets with a bacon hat

    They weren't unusually lean - two 9 pounders from Sam's Club - I'm just paranoid of dry brisket. I did this once before with a turkey.  The turkey was so-so, but the bacon was WONDERFUL
  10. kaiser

    Friday night briskets with a bacon hat

    Hmm - is this a bad idea, or a great one? There's a nice layer of mustard and Billbo's rub under the bacon. I don't want to kill the char, but I'd like to keep the brisket  really moist and flavorful...  They've been in for nearly two hours now - maybe I should take the bacon off after 4 or...
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  12. kaiser

    PTSD - Pork Traumatic Stress Disorder

    Thanks for the tips and compliments, everyone.  dDigitalPimp:  I found the finishing sauce here on SMF but I can't remember right now whose it is.  It's got cider vinegar, sweet pickle juice, ketchup (though the recipe spells it catsup - what's that? ;-) ) brown sugar, and some other stuff in...
  13. kaiser

    Triple Love - Qview

    Love the curling smoke picture!
  14. kaiser

    PTSD - Pork Traumatic Stress Disorder

    Did two boston butts starting last night around 9 and one of the durn things stalled FOREVER... ended up taking 18 hours to get to 205 (cooking at around 225). It came out nicely, though.  I just wish I could figure out how to get my GOSM to actually generate smoke.  Most of the time there just...
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