Aussie BBQ Forum

If I plan on slicing it do i still do the internal temp upto 150f ?

Did u foil the brisket at all ? Worried about it drying out

Hi Guys, Its been awhile but Im giving my 1st ever brisket ago and need all hints tips, what internal temp, when to foil etc. Its a 3.7kg piece from my local butcher no fancy cape grim up here in Mt isa. Ill be using my offset silver creek smoker. Feeling a bit lost its huge, Im hoping to do the 4kg...

Hi Guys, had a go at Mountain Micks pepperoni recipe and while I was at it thought Id use some of my misty gully kransky mix. Got 5kg of pork trimming and 1.5kg beef mince from the butchers used the new mincer and sausage stuffer on the kenwood bench mixer, into some natural casings. Left them overn...

Hi guys, I did find a topic on another bbq forum with a member in the caribbean who has been using it for years. It has been drying for over 8 months and thats in the hot temps of Mt Isa. Ive cooked with it a number of times now and I did heed some of the warnings I told everyone who ate that I used...

Just thought I would add I have recently used my mango wood and it was great, done a test chicken. Tastes similar to other woods.

THanx, all I did was had a water pan in the cooking chamber and I rubbed with mild mustard and coated with a standard pork rub that has no sugar. Bark was delish and because I didnt turn it had a nice burnt end aswell. I was cooking at between 225 and 240F and put in the oven for the last 4 hours pu...

Thanx a lot I wish we had a BBQ contest here.
I used hickory, weber brand I think. Quick question do you mix the bark in with the rest of the meat ? I did.

Morning All, Just thought Id share some pic's of the first pulled pork I've done in the new beast. Worked out beautiful so morish, but a 4kg shoulder was way to big for the number of people oh well lunch for the week. Let me know what you think. Kept the temp between 225F and 240F cheated a bit and ...

I do pickeled pork from woolies quite often always works out great, I just rinse it off dry it let it cool till ready for the smoker then 3- 4 hours low heat. Beautiful

I recently found a packet mix from woolies the brand is Laucke pizza & focaccia it make 4 large pizza bases and I think its great.
My 2 cents

Nah its too pretty to cover up, its roughly using 1kg an hour of either charcoal or beads. Plus doent help that the last 3 times Ive fired it up the weathers changed and eneded up with a thunderstorm fml.

LOL its a long way to come, only drawback is buying charcoal and beads to feed it. Looking into making my own charcoal anyone had a go at it ?

Hi there, macca pit cost me 2300 dont ask how much freight cost to Mt Isa, did the slab with my mate who also did the block work. It's still not finished will be rendered and pizza oven is on hold. Thought I would post pictures of what I have been smoking up in the smoker. Friends have been happy to...

Test burn went great did a bbq chook and a piece of pickeled pork. SMoked chicken got turned into creamy chicken and veg pasties and I cooking upa batch of pork and bean atmo. Will post sum pic's later