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  1. munir fernandez

    Brisket Help!!!! 1st Brisket made

    Hi guys, Im writting as the tittle says, i made my first brisket. First of all i would like to make clear some pointers. I live in Dominican Republic, here USDA meats are very expensive. There are no USDA prime brisket so i obught a choice. I used the WSM 22.5 with hickory. Smoking temp was...
  2. munir fernandez

    Rubs - home vs store bought

    hi guys, i know this is a topic most of you have already debated but still i wanted to ask the question. i have read almost everuthing i cant about this topic. salt content, freshness, cost, etc. but i keep asking this question. i have been doing bbq for family purpose, no competition. been at...
  3. munir fernandez

    Alternate cut for brisket and pulled beef

    Hi Guys, I'm new to this blog and hope that the experience you guys have will help me with to things that I have. First off all I'm in the Dominican Republic and beef here is very expensive. I can get cuts of Choice and Prime, but most of them are for direct grilling. The only cut of meat...
  4. munir fernandez

    Alternate cut for brisket and pulled beef

    Hi Guys, I'm new to this blog and hope that the experience you guys have will help me with to things that I have. First off all I'm in the Dominican Republic and beef here is very expensive. I can get cuts of Choice and Prime, but most of them are for direct grilling. The only cut of meat...
  5. munir fernandez

    Charbroil 625 American Gourmet

    Hi guys, I bought the Charbroil 625 American Gourmet as my first grill/smoker due to the fact that it had a fair price compared to Weber, which is the only brand of quality that you can get in my country (Dominican Republic). I wanted to ask in terms of advice if any of you had or have this...
  6. munir fernandez

    New guy from Dominican Republic

    Hi guys, letting you know that I will be around posting and stuff. I recently bought my first smoker and I started using it first for grilling and then for smoking. I am 31 years old and hoping that I get some advice from you expert in culinary art that I love so much. Thanks and see you later.
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