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  1. abraxasil

    Slicing a brisket

    Hi Brian - Is this what you're looking for? http://www.virtualweberbullet.com/virtualbrisket.html Hope this helps.
  2. abraxasil

    Hello From Nor Cal

    Welcome Kaptn, glad you're here. This is definately the place to learn a lot and get lots of great ideas, no matter what kind of smoker you wind up with. Download the 5-day smoking course that is on this site - it's a great place to start. Ask lots of questions, read the posts, and you will...
  3. abraxasil

    Beginner's Question on Brining

    Thanks a lot, Carl. I was wondering about it getting too salty - I never thought about tast esting the brine, DUH! :oops: Oh well, you never learn unless you ask.
  4. abraxasil

    5-Day Smoking Basics eCourse

    Jeff - Your course was great! It's definately a MUST DO for the other newbies like me. Great job!!!!
  5. abraxasil

    Beginner's Question on Brining

    I've been reading around on the forum on brining turkey and other meats. So now I have a question: when you brine meat before smoking doesn't the meat pick up a lot of salt that you wind up tasting in the final product?
  6. abraxasil

    Hello from St. Louis

    Welcome! I'm new to smoking too and everyone here has been fantastic with their help! You'll learn a ton here!
  7. abraxasil

    Hello from Germany

    Welcome Smokemaster! Looking forward to your posts!
  8. abraxasil

    "OTBS"

    Many congrats, cajun_1. Your posts have been an inspiration and your knowledge more than helpful.
  9. abraxasil

    Brisket confusion

    Many thanks to all for the kind words. Sorry to say, Dutch, it didn't compare with the Texas stuff. They usually use a tomato/vinegar-based mopping sauce after a good rub - I used apple juice spraying after a rub. But that's OK - got me another one in the freezer for the next trial. :) This...
  10. abraxasil

    Brisket confusion

    Thanks for the kind words, fellas. I'm real pleased how it turned out for a first effort. I've got this forum and you guys to thanks for it - all I did was follow directions. Dutch, it wasn't as good as I've had in Texas - but that's OK. Gives me something to shoot for. Got another one same...
  11. abraxasil

    Brisket confusion

    Well, after all the worry, it wound up being a lot of fun. The temp finally moves to 168 and it got foiled at 8:30P. Weird how the temp just stalls like that. Anyway, after foiling the temp moved right along and was removed at 9:45 at 176F and rested till 11P. Tried a piece and was impressed...
  12. abraxasil

    Brisket confusion

    Well, here's an update. Started about 9:30A this morning. Smoker at 225-240. It's almost 4P now and its setting at 142F - waiting to wrap at 170 and take it to 190. You guys are right - temp just stalled out, but I'm gonna be patient. Looks pretty good - spraying whenever I re-chunk the...
  13. abraxasil

    Brisket confusion

    I can't thank you guys enough for the help and the encouragement. Everything I have learned about smoking I have learned from reading you guys here. You guys are right - if it ain't fun it ain't worth doing. So I'm just gonna have fun and not sweat it. I will get pics and post if I can get...
  14. abraxasil

    Brisket confusion

    I sure hate to admit this, but the more brisket threads I read the more confused I get. I'm gonna try smoking a 3 pound hunk of flat tomorrow. It's in the fridge right now with some rub on it, and the oak chunks are soaking. I'll be using a GOSM propane smoker. I understand the 225 - 240 F...
  15. abraxasil

    Christmas Divorce

    A man in Phoenix calls his son in New York the day before Christmas and says, "I hate to ruin your day, but I have to tell you that your mother and I are divorcing; forty-five years of misery is enough". "Pop, what are you talking about?" the son screams. "We can't stand the sight of each...
  16. abraxasil

    Smoked Meat Balls

    Sounds fantastic!! Gonna give it a try this weekend. Many thanks!
  17. abraxasil

    Smoked Meat Balls

    Hey Ultramag, if you would post that receipe I would really appreciate it. Me and my honey love good spahgetti - and with smoked meatballs I bet it would be awesome.
  18. abraxasil

    broke in the new smoker

    Nice hearing from you Meowey, and I'm planning on trying out your Cornel Chicken receipe. I have a question.....you say you spray the meat to enhance browning. What do you use?
  19. abraxasil

    broke in the new smoker

    Sounds like a plan to me then, Dionysus. Gonna get me coffee can and try it out - no soaking. Thanks for the tip!
  20. abraxasil

    broke in the new smoker

    Hi PigCicles - Just doing the seasoning of the new unit right now - I don't want to goof up any meat before I get the kinks ironed out, else I'll be sleeping outside. Gonna try larger chunks of oak with the modification on the smoke box and see how that does. Thanks for the tips.
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