Recent content by dampfire
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Coconut shavings as a rub?
It could be good. If I was to try that, I would do djion mustard, brown sugar and the coconut as like a paste Sent from my SAMSUNG-SM-G930A using Tapatalk -
dampFire: First Successful Brisket - Q view always included =]
Moist and juicy, Will try injecting next time with soy + worcester + beef broth....trying to get a bit more flavor. -
![dampFire: First Successful Brisket - Q view always included =]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
dampFire: First Successful Brisket - Q view always included =]
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dampFire: First Successful Brisket - Q view always included =]
Hello there SMF friends (and buddies that will get here from facebook), I have tried brisket before but did not come out that great. I didn't depend on temps or anything...I just pulled it when it looked right after 7 or 8 hours... I am no longer a novice and retrying "battle brisket". 9... -
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- Album: dampFire: First Successful Brisket - Q view always included =]
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2014-03-09 13.15.41.jpg
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- Album: dampFire: First Successful Brisket - Q view always included =]
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dampFire: My Holiday Smoked Turkey Breast
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dampFire: My Holiday Smoked Turkey Breast
It's looking pretty wonderful... -
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dampFire: My Holiday Smoked Turkey Breast
Just put a 6 pound turkey breast in brine and will be smoking it tomorrow with apple chips in my MES. Brine: Lemon juice Apple cider Apple cider vinegar Allspice Coriander Rosemary Pressed cranberries Salt To be served with Cherry Balsamic Chipotle BBQ sauce + apple cranberry puree... -
Howdy Friends from Pittsburgh, PA!
So Hello, My name is Chuck from PGH PA and excited to get into smoking and REAL BBQ. I own a MES 30 inch that seems to be perfect for me given the amount of mouths I feed currently. I started brewing beer and cooking a variety of foods. I'm a big fan of exotic and unusual foods (can't get...
