I worked all night last night, only slept a couple hours today so I'm a bit fried. BUT I have seasoned my first ever brisket. Little flat that I picked up today at the grocery store. Only fat trimmed was a part thicker than the rest.
I snapped some Q-View, I'll post that in the morning aftrer I get everything in the smoke. I'll make some updates as the day goes by. That way the guys checking in from work can live vicariously through my thread.
Also have some wings in brine, overnight might be long for wings, but its done. Also, was curious about some duck. I had a half of a mallard skin on boneless (except leg bone) that I plan to toss in the smoker also. Curious how it will turn out. Wings and duck will wait to go on until later in the day. I think last time I did wings I tossed them in for about 3 hours while a roaster smoked. SHould be good eats
My wife thought it was odd that I was taking pictures of the seasoned brisket.
Dave
I snapped some Q-View, I'll post that in the morning aftrer I get everything in the smoke. I'll make some updates as the day goes by. That way the guys checking in from work can live vicariously through my thread.
Also have some wings in brine, overnight might be long for wings, but its done. Also, was curious about some duck. I had a half of a mallard skin on boneless (except leg bone) that I plan to toss in the smoker also. Curious how it will turn out. Wings and duck will wait to go on until later in the day. I think last time I did wings I tossed them in for about 3 hours while a roaster smoked. SHould be good eats
My wife thought it was odd that I was taking pictures of the seasoned brisket.
Dave
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