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Recent content by bryan myers
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I agree with pretty much everything mentioned above. One thing about "smoking" meats is that every piece of meat cooks differently. You should never cook to time, only temperature. A good visual indicator that they are probably done with ribs is the bend test, when a tooth pick slides in with...
I finally did my first brisket over the weekend. It was a 8 pounder. Didn't want to go all out on the first one in-case I scorched it. Did a simple 50/50 salt and pepper rub. Put it on the Egg around 10 pm on Saturday and pulled it off around 4 pm Sunday. FTC'd for about 2 hours.
I...
I am doing a breast tomorrow my self. I want to inject mine with a mesquite marinade. Is it ok to inject the night before or should you only do it within hours of cooking? Thanks.
I have had my brinkman gourmet charcoal smoker for just over a month. I decided today would be a good day to do my first boston butt. Last night I rubbed it down with a few spices I threw together. This morning before I threw it onto the smoker I sprayed it with apple juice and applpe cider...
I'm a newbee so be kind. My older brother has been smoking for years and I have always been interested, but this past Christmas I finally broke down and did it. I bought a
Brinkmann 852-7080-e Gourmet Grill Smoker (Charcoal). So far I have done spare ribs, atomic turds, and chicken breasts...