Recent content by jbacinti

Any size is fine, 6 pounds up to a whole packer cut of 14 - 16 -18 pounds.  Obviously just adjust the amount of brine to cover the entire piece of meat; that's the important part.

I usually inject mine 10 - 12 hours before smoking.  Keeps them very moist.

If you need to transport smoked tenderloins, try this trick I use for brisket and butts.  Double wrap them in foil and put in a cooler that you've lined with some old towels.  Keep them wrapped tightly in the towels and your meat will stay warm for hours.  I know that for a brisket, the flavor...

I did a salmon yesterday on the pellet smoker.  I brined it overnight in salt, pepper and brown sugar.  Before putting it on the smoker I sprinkled it with more brown sugar and Old Bay seasoning.  Smoked it at about 170 for a couple of hours.  It is great hot as a meal or cold as an appetizer.

ronp, How did you do your sweet potatoes?

Thanks to all for your advice on brining brisket. I'll try some of your ideas and post again.

Short and sweet; what are your thoughts on brining a brisket for anywhere from 8 to 24 hours? Thanks, John

I try to get my briskets to about 190 to 195 degrees to break down the collagen and make them juicy and tender. My question is, how long to keep it at the temp to make sure it's going to be tender?