Recent content by hayskip

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.

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.

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

Thanks Al.

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..

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

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.

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.

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...

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.

Thanks Dave.

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

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...

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.

Thanks Barry that's a great idea. Shrinkage.