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  1. smokindrinking

    rotisserie chicken

    Was watching diners drive inns and dives last night and a lady brined her chicken before putting them on a rotisserie. Have done round-d-round chickens before and they are moist anyways cant imagine how moist they will be after brinning. Gonna try that this summer.
  2. smokindrinking

    round-d-round pork loin

    Doing a pork loin for Christmas on my homemade rotisserie. Will try to do my first Q-review.
  3. smokindrinking

    wrap in foil

    Did a couple of butts over the weekend. After reading about wrapping them in foil at 160  thought I would give it a try. Wow what a difference. Could not believe how moist and tender they were. Now I am a firm believer in wrapping at 160, smoking to 200 and putting them in a cooler for about...
  4. smokindrinking

    raseberry bbq sauce

    looking for a good bbq sauce that has rasberrys in it. Tasted one from a chain restaurant and am looking for something close to it to make at home
  5. smokindrinking

    sticky

    Whats the difference between grilling pork and pork sticky? New and not sure
  6. smokindrinking

    new to smoking meat forum

    have been smoking for about 2 years now. have an old hickory cto rotisserie model and love it. have loaded it with 70 pounds of butts and 50 pounds of brisketts at the same time.joined this for the chance to win smoker but from what i have read glad i joined for all the useful information that i...
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