Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Sorry it has taken a while to post sliced pic, but camera died as I sliced so had to use a different one, but here you all go. Did not have a smoke ring as I thought it would, but it fell apart like pulled pork. No complaints from this end.
Morning everyone. First time posting about any of the smokings I have done. I do want to say that I have learned a lot from reading what everyone else has posted. This was a last minute idea Friday night at 10 so after just a short day of injections of apple juice and butter and a dry rub...
Here is the completed salmon. Going well with crackers and cream cheese as we speak
Here is the brisket after almost 12 hours on the smoker. 7 hours unwrapped and than another 4-5 wrapped to reach the IT of 205. It has been sitting in the cooler now for a few hours and will be sliced in...
The salmon I placed in a brine I picked up from Gander Mountain. I smoked some for the first time a few weeks ago and did not know where to start, so went simple and got store bought for the first couple times. Next time I may try a recipie I see on here. It is actuall completed and tastes...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.