Recent content by jkn09
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Beer Brine
Not necessarily brining, but my buddy smoked some chicken quarters in a pan with an IPA and it was fantastic. So maybe that would lend itself to a brine as well.- jkn09
- Post #4
- Forum: Beer & Ale
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noobie brisket smoking questions
You'll get 100 different opinions if you ask 100 different people, but here are my opnions: -I don't worry about getting it to room temperature. The amount of time it'd take for 10+ lbs to warm up makes it impractical, and I'm not sure it makes that much of a difference. -I use only wood... -
wood for beef brisket?
I'm a fan of an oak/pecan mix, depending on what I have on hand. -
Memorial Day Full Smoker
Final result (with a slice of dad's brisket in there too). Turned out really tasty, but the Pike's Peak Roast was a little dry. A little sauce can fix that though. All in all, a good day! -
Memorial Day Full Smoker
- jkn09
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Memorial Day Full Smoker
This morning I put on 3 racks of baby backs, 2 pork tenderloins, and a butterflied beef Pike's Peak Roast for fun. Should be a tasty evening! -
The new guy -- another Texan
Thanks Gary. I didn't mean to offend with the East Texas comment...it's my home after all. That's just what I grew up on and I think it still has it's place from time to time. -
The new guy -- another Texan
That's a long list Blue...my greatest success was using butcher paper in place of foil on a brisket a la Aaron Franklin, but I'm really proud of a brine that I used for some axis venison tenderloin last weekend. Turned out so moist it was nearly unbelievable. My greatest misstep was probably my... -
The new guy -- another Texan
I've been lurking for a while, but finally joined today. I'm a native Texan, and as such, enjoy beef in all shapes and forms. I've got a Masterbuilt dual fuel smoker (propane/charcoal), but I pretty much use it like a stick burner (only use propane except to get the wood going). I grew up...
