Recent content by mattssmokehouse

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  1. Pork tenderloin

    Pork tenderloin

  2. mattssmokehouse

    Pork tenderloin

    So I made a pork tenderloin bone in today, put my rub on last night. Wrapped it in bacon this morning, smoked it with apple juice and fresh basil in my liquid tray. Smoked it for 3 hours using apple and hickory chips to internal temp was 145, wrapped it in foil with a splash of apple juice for...
  3. IMG_20170611_162923_583.jpg

    IMG_20170611_162923_583.jpg

    • mattssmokehouse
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  4. mattssmokehouse

    To brine or not to brine??

    So I brined the ribs in Apple juice. Did one with and one without. I feel that the brined ribs were a little tough while the unbrined were practically falling off the bone. Brined had a good taste though. They were babybacks. I also tried the 2-2-1 method for the first time. Either way I had fun...
  5. mattssmokehouse

    To brine or not to brine??

    Great question, I'm guessing I'll remove it after the brine...
  6. mattssmokehouse

    To brine or not to brine??

    Will do,thanks
  7. mattssmokehouse

    To brine or not to brine??

    I usually do pork ribs
  8. mattssmokehouse

    To brine or not to brine??

    Good Afternoon fellow smokers, I would like some opinions on brining ribs in apple juice. I've always have just used a rub overnight. Am I wasting my time or should I give it a whirl? All other suggestions are welcome. Thank you. Matt
  9. mattssmokehouse

    Hello Everyone

    My name is Matt, I'm from Central New Jersey. I've been smoking with charcoal and wood for 20 years and I just converted to electric. I love playing ice hockey, also like learning new recipes and techniques. Happy Smoking.
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