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Recent content by aggie94
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Gary mentioned that using 2 layers of parchment paper was like using butcher paper but haven't tried it yet. I use foil which has helped me get it more tender but it does catch a lot of moisture.
Thanks everyone for the help! We ended up moving up the dinner a day to beat the coldest weather, but it was still a challenge. Roger the gloves would have helped! I started before sunrise while it was still in the 30s and it did take quite awhile to get the smoker temp up above 200, was...
They're calling for Arctic air with lows in the 20s, highs in the 30s and a brisk north wind. At least no rain. I know for ya'll that may not be that cold, but I rarely smoke when its below 60. I have a cheap sidebox smoker that I've made some mods to, but keeping even temperatures always a...
Good score! I have seen that occasionally at my HEB too, for me it seems like the Choice cooked quicker than Select of the same size. Every great once in awhile you may run across a PRIME brisket marked cheap, sort of like finding the Great Pumpkin!
I live in a Texas and usually only smoke meat during good weather, however we have an office Christmas party coming up and have volunteered to smoke the meat. I will be cooking a small brisket (10 lbs) and a pork shoulder about the same size, the day of the party looks cold (for this area). I...