Recent content by hayskip

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  1. hayskip

    No photos

    Yes squib that's what I was talking about. Part of what I love about this forum (besides all the great advice) is the pictures of great food and the processes to get it. And yes I did what you suggested and it worked. Thank you.
  2. hayskip

    No photos

    Sorry. I got a galaxy s7 edge yesterday. And when I came over too the forum none of the pictures were showing up.just a small square in the upper left corner.
  3. hayskip

    No photos

    I just got a new phone and there are no pictures. No matter which link I go to no pics. Anyone have advice.
  4. hayskip

    Trimmed Brisket

    Thanks Al.
  5. hayskip

    Adding cheese to pepperoni

    Cm and Al. Thank you for the info. Another question just out of curiosity. In your opinion is there any cheese you would avoid. Either beause of taste texture etc..
  6. hayskip

    Trimmed Brisket

    SmokinAl I'm new here so I'm sorry if I gave the wrong advice on squishing the brisket to make it for but I was told by someone else that if you had the whole brisket it is better to not cut them apart. I'm learning so much from you guys. Thanks
  7. hayskip

    Another Leftover Brisket Thread

    I made some killer French dip with the last brisket I had leftovers of. But man those look great. Deffinately adding that to my to do list.
  8. hayskip

    Adding cheese to pepperoni

    I would love to add chest to my next batch also. I can't answer your question but please let us know how it worked out.
  9. hayskip

    Trimmed Brisket

    As far as times go someone else would be better to chime in on that. I have done 2 briskets before. Both within 1/2 lb of each other. One took about 3 hours longer.each piece of meat is different. Like they have a mind of their own. As far as fitting. Both of mine were about 2 inches or so...
  10. hayskip

    Jerky temp and time for smoker

    Dave no krap needed to give. I love the info I recieve. We all need the folks that do the reading and passing along of the info.
  11. hayskip

    Jerky temp and time for smoker

    Thanks Dave.
  12. hayskip

    Jerky temp and time for smoker

    I'm confused. You talk about internal temp. But on jerky it is so thin you I you get a thermometer into he center.
  13. hayskip

    First time smoker

    Welcome. There is a good supply of wisdom here. I am also fairly new And I can tell you if there is anything you want to know just ask. The thing with wood is each flavor brings something new to the table. You will find what wood you like with what meat. Try mixing some too. I did some bacon...
  14. hayskip

    New to the community

    Welcome. You will find some very friendly people here. I am also fairly new. And with the knowledge. Have found here I have smoked some great meat. Even brisket and bacon. My only suggestion is to ask questions. I have always received great answers.
  15. hayskip

    Labeling items in pops brine

    Thanks Barry that's a great idea. Shrinkage.
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