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Recent content by kansasqueball
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I go with what a lot of folks go with it seems. I like a 50/50 mix of pecan and cherry, or pecan and apple. I did up some pork tenderloins last night, and used some oak. This was the first time I used oak. It imbued a very smokey flavor. The smoke flavor overpowered the rub. I think that...
Coming up on twelve hours, and things are looking good, but something strange happened. For the first time in my experience of smoking meats I hit a negative plateau. I love the plateau, and I get nervous in the early stages of smoking a piece of meat until the plateau hits. I understand that...
So, with the old MES I couldn't fit a whole brisky into the dang thing. I did a flat twice, and neither time was too satisfied with the results. I talked about this with both of my brothers who are both old smoking pros, and they both concurred that flats rarely turn out as nice as packers...