Recent content by BigTaelor

I’d brine for atleast 24 hours with a buttermilk/water/salt/spices brine. rub: paprika, cumin, salt, pepper, cayenne is a good place to start temp: I would do no higher than 250 to get that good wood taste time: 3 hours or so. so coat with rub: spread mayonnaise or mustard all over the...

Or mayhaps an axe? I believe axes were made for such tasks.

Shoot, I use marrow bones for soup base. I smoke them first with pecan.

I have used pecan in central Texas all my life to smoke. Sure, mesquite is around but held low and slow (no higher than 250) pecan gives a much better nutty and spicy taste. Idk what happened with your wood, but I’d source it from a different place. When the old folks at church would cut down...