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We are going on holidays tomorrow to the Gold Coast with some friends. i have to work today and wanted to take a cooked brisket with me- a poorly selected brisket, once opened I realised more than half was solid fat. the plan was to cook overnight, however, once trimmed there was only 1kg remaining. I didn’t really want to be up half the night with this poor excuse for food. It was sooo thin...... so close to pulling out and feeding it to the dog...... like we used to with brisket in this country. found some chorizo sausage in the fridge, and some string in the drawer. put it on at 9:30pm. Rigged up the smartfire to target 110c( 230f), and went to bed. i woke up at 6am with the internal meat temp reading 88.9c( 192f) and pulled it off at 6:30am. one slice for a photo then vac sealed it and put it in the fridge. It looks a bit ugly, but here it is, warts and all. Spicy, salty, juicy and pleased I didn’t feed it to the dog.

Tyrus that’s a really nice cabinet! You do nice work. When I looked at that first picture of your solo stove and saw that piece of upright board I thought it was your spin was in the middle LOL that top log looks like the meat! Silly me.

The bark looks good, an odd shape but, it's all about taste. Good idea about the dog, maybe later you can slide him a taste too

Thanks Bruce. Ran an extension cord out to the backyard and came up with that. The pioneer look I call it. A side view.

Looks good Basher, some of my favorites and eye appealing too. Thanks for reminding me, I have a qt. of Greek yogurt in the frig and was wondering what application to use it in.

Thank you Tyrus, MAC. drumsticks tonight. honey soy and tandoori chicken with home made spices and yogurt. I haven’t made tandoori before. Turned out delish. Definitely do it again. The yogurt in the marinade tenderises the protein. Garlic, ginger, cardamom, turmeric, chilli and a couple of other spices.

Twas a beautiful spring Sunday afternoon. a great day to try out my new Smartfire on some ribs. beef ribs, and pork.

Simple brisket to stock the freezer for weekday lunches/dinners. Meathead’s big bad beef rub (ish). Left the KK running for dinner tonight - nice that it will rumble along for 24 hours and still have plenty of charcoal. Cheers

I used some of the peppers and all of the pork tenderloin in a cucumber and pork stir fry.

Actually got two fires going on in the KK for a pork tenderloin and one in the Konro for roasting peppers. Done. IT 145F, meat is moist, tender and tasty. Going to use it in another recipe later.