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I know it January, but I have to get my smoke on. Doing some spare ribs today.
Looking to learn much more about smoking. Very new to this bit absolutely love bbq'd foods.
A brisket a day keeps the doctor away
Using an OAKLAHOMA JOES offset stick burner.
I would like to soak my brisket in Jack Daniels for a couple days, any suggestions or in put on this?
Place this on the forums and not as your status, you may be able to get better help that way. Good luck
Let it Snow!!
Everything tastes better with a bit of smokey goodness
found it Al
Hay AL you had a recipe for smoked hamburger in chili a few years back you still have it I lost the copy u gave me.
Happy new year 2018 ! Congratulation to everyone :))
Is there a difference in Sirloin tip and Tri Tip?
Down here in the boon docks we can’t always get the things that city folk can get. But we learn how to make do with what we can get.
Complete beginner looking to try all things
I'm look to find out the best way to get the smokey taste in a top serloin . And how long I should smoke it to get that taste.
If you want more smoky flavor run your smoker at around 200 degrees & use a strong wood like Mesquite. Keep the smoke rolling until your meat is done. For med/rare you would be looking at an internal meat temp of about 135 degrees. So if you pull it out of the smoker at 130 & let it rest on the counter for about 10 minutes, it should bring it up to 135.
I'm new and looking to find info on how long it would take to get the smokey taste in a 12 pound top serloin. If anybody could help me?
Not a newbie at smoking meat. Thx for the add
Just tried bone in brest for the first time. They were good but cant wait to take so.e of the ideas ive seen here and do them again.
Do u have a ratio on the garlic & onion powder for dried beef. Have been making for years but just used Course grind pepper. It always turns out awesome but thought about adding more
Sorry Buzzy, I just sprinkle it on.
I never measure those 3 things.
I'd have to say completely covered, but not covered Thick, and usually only on one side---The side that's going to be up, when in the smoker.
You can see how heavy in some of my Pics.
This Link---Go to Pic "Ready for Over Night in Fridge:
Dried Beef (Best Ever)
Ok THANKS. Getting ready to do 30# of venison dried beef. Ur recipe is awesome & appreciated. Been making for year an everybody loves it