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IMO it's a matter of preference. There are two types of collagens. Fresh and smoked. Fresh collagen casings are thinner and more translucent, offering a delicate bite and cooked appearance. These casings are used for sausages like breakfast links, bratwurst, Italian sausage and chorizo. The...
Try another brand or spend a few dollars more and buy quality ribs...... IMO the cheap on sale ribs suck even though they will cook up fine. We have food lion and the "natures promise" brand meats are better than the upscaled food chains meat. My 2 cents
Boykjo
Hey Andi, That's a very nice cooker. Having built several of them I suggest you start out with getting some scrapers and give it a good scraping and clean the inside surfaces including the bottom. She should clean up pretty easily by just doing that. Next, I would see what shape the pipe burner...
You can try using a food-grade phosphate in a brisket injection. It increases the meat's water-holding capacity, keeping a lean brisket juicy and plump throughout a long 12-hour smoke. Barbecue phosphates alter muscle proteins to lock in natural moisture, and they prevent the brisket from drying...
I'm surprised the girl from Jonhsonsville didn't recommend that you can buy 6 packs of sausages and 5 packs of buns, and you'll have enough for each. LOL You need another hobby like sausage making..
This is probably the best Cole slaw I have ever eaten. Given to us by the legend himself.
https://www.smokingmeatforums.com/threads/bama-fans-cole-slaw.112606/