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I am smoking some ribs and a brisket over the 4th weekend. Any tips on smoking corn on the cob would be helpful. In the husk, out of the husk, butter or not. Any tips would be helpful.
Thanks!!
I seasoned the breasts and threw them on the smoker. Cooked them to 165* internal and pulled and sauced them. Left them wrapped in foil for about 20 mins. They looked wonderful, but came out a little dry. I did not brine them, and I guess wrapping in bacon would have helped a little also.
Here...
Cooked it for 9 hours at 225*. Jeff's rub and sauce. Used Hickory and Apple wood. This is my first Qview attempt.
This is my new King Kooker (Gas) Smoker. Upgraded the thermomenter, and seasoned it last weekend.
Here it is going in.
After a couple hours. Cooked in a little shed I got to stay...
I have a few pheasant breasts that I am thawing out to put into a brine tomorrow night (Friday), and smoke on Saturday. I'm new to brines and smoking, so could you guys give me a few tips. A brine recipe would be great, and temps I need to smoke them at also. What should my internal temp. be...
My name is Rodney, and I live in NC. I have been grilling for 25 years. Want to learn more about smokers and smoking meat. The extent of my "smoking" is on a weber grill using indirect heat, low and slow adding a few wood chips during cooking. Really want to purchase a smoker and try my hand at...