Recent content by flyertier
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First Brisket
- flyertier
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First Brisket
I wanted to say thanks for the guidance provided several weeks ago about increasing the temp and time. Here's the result: Temp was 235 for 11 hours. Came out super tender and tastey. Can't remember where I found the original receipe for these smoked jalepeno poppers, probably on this site... -
Bacon Wrapped Smoked Jalepeno Poppers.jpg
- flyertier
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- Album: First Brisket
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First Brisket 1.jpg
- flyertier
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- Album: First Brisket
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First Brisket 0.jpg
- flyertier
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Greetings and a question that's been nagging me
PlainBob, thanks for the complement. Those bullies have been gone 5 years now, but we had them a good long time. Gary, I'm ok with with a variety of answers; the fun of cooking is experimentation...or is it the eating? By the way your tag line couldn't be more true! -
Greetings and a question that's been nagging me
Thanks for the education and guidance. The information makes sense about the pastrami time and temp. To answer Meat Mopper's question, I'd have to reclaim some brain cells to recall that IT. Sorry, the memory ain't was it used to be. Timberjet, I do have a nice thermometer and have used it to... -
Greetings and a question that's been nagging me
Hello everyone, I've been a lurker for a while, butjoined today. Everytime I've searched the web for smoking or griling information, this site and its forums kept providing the most information without the "forum drama" I've seenin the past. So, well done folks! I've read many posts about temp...
