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  1. 1750shooter

    Dry or Wet for Bacon

    I've been making bacon using a dry rub & am not really crazy about the taste - good, but not great. Can anyone comment on dry rub vs wet brining? Any rub or brining suggestions would be appreciated. Thanks in advance!
  2. 1750shooter

    Hello from Central Oregon!

    Joined a while ago & have been kind of lurking & learning. Bought my 1st smoker (Mastercraft electric) about 5 months ago. Really enjoying it & my neighbors love y chicken. The local market has a cranberry-herb rub that's great on chicken. I've got the best job in the world - I'm retired &...
  3. 1750shooter

    Pork Shoulder Fail

    Been smoking for about 3 months - chickens great, ribs, great, 2nd(!) brisket really nice. Did a 5# shoulder yesterday - mustard & rub overnight, injected with apple juice, 6 1-2 hrs @ 250, internal temp of 190, took out, covered withfoilfor 45 min. Meat was dry with little taste, a little...
  4. 1750shooter

    Chicken Skin

    ChickeN comes out of smoker tasty & juicy with flabby skin. Thought about taking it off around 160* & sticking it under the broiler to crisp the skin. Has anyone tried it? Did it work? How long under the broiler? How was the chicken after? I don't want to dry it out. Thanks for any help...
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