Recent content by katemail13

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  1. katemail13

    Pulled Pork on the RT-1250

    Looks GREAT! Just bought a boneless butt (have smoked DOZENS of bone-in, but never boneless), and I will try the mentioned temp profile.
  2. katemail13

    Chicken Legs with Alabama White Sauce (with pics)

    You're welcome, @HalfSmoked ! Adds to one's smoker cred! :emoji_laughing: -Katie
  3. katemail13

    Might As Well Make Sticks

    @SFLsmkr1 - What kind of casings are you using for these? They look great! -Katie
  4. katemail13

    Chicken Legs with Alabama White Sauce (with pics)

    Thanks, everyone! :emoji_green_heart: @smokeymose - Those are freshly cut garlic chives from my garden. I love them, because I can rely on them to come back year after year, even though we live in a cold-ish climate! Yes, @Blues1 and @Smokin' in AZ - It's definitely worth doing! -Katie
  5. katemail13

    Chicken Legs with Alabama White Sauce (with pics)

    Hi, all. I save a lot of the e-mailed newsletters from Jeff. Yesterday was finally the day to try this one out! https://www.smoking-meat.com/june-15-2017-alabama-white-sauce-on-smoked-chicken-drumsticks I had a package of 12 chicken drumsticks, which I thawed, rinsed, patted dry, and put...
  6. katemail13

    Smoked Chicken Breast Rotini with a Mushroom Sauce

    That's great! Thanks very much for that, @fowldarr ! Katie
  7. katemail13

    Smoked Chicken Breast Rotini with a Mushroom Sauce

    Did you have any luck finding that chicken brine recipe, @fowldarr ? I'd love to smoke some boneless chicken parts this week. Thanks, again, for posting this thread! - Katie
  8. katemail13

    Smoked Chicken Breast Rotini with a Mushroom Sauce

    @fowldarr - Thanks for this thread! I am really interested in smoking some chicken breasts. Are you willing to share your exact brine recipe (measurements, etc), and what type of wood you used (or did I miss that above)? This looks fantastic!
  9. katemail13

    New to brisket - Please help!

    Thanks, @texascoast . I sliced it, and did what you said. It heated perfectly. Over all, I am really impressed with my brisket. It was worth the time, and received the highest compliments from my husband. Yay! Thanks, everyone who helped!
  10. katemail13

    New to brisket - Please help!

    Okay, the brisket was finished last night at 11pm, after a 3-hour rest in a cooler. Didn't take any pictures then, just nipped a bit of one end to try it, then went to sleep. ***Today's question: What is the best way to reheat it without over cooking or drying it out?***
  11. katemail13

    Piedmontese Beef Ribs, Scratch Mac, and Dutch's Baked Beans... Winning!

    Thanks for the quick reply, @Misplaced Nebraskan ! I have a brisket in the smoker right now, and had been planning to just mop it occasionally, but spritzing seems like it would be much better, as less rub would come off. Thanks, again.
  12. katemail13

    Piedmontese Beef Ribs, Scratch Mac, and Dutch's Baked Beans... Winning!

    Looks amazing! Just a quick question - what are y'all using to spritz your meat with? (I am asking about the vessel, not the liquid). Thanks!
  13. katemail13

    New to brisket - Please help!

    @thirdeye - Thank you for all of that! I've got the smoker heating now. I am grateful for the tips on which way to slice this thing, too. I'm never sure which way is 'right' for which cut.
  14. katemail13

    New to brisket - Please help!

    Thanks for the replies, guys! I know there are a LOT of threads here dealing with brisket, which makes it confusing, and hard to find the actual info I am looking for. Thanks, @Slow42 , for directing me to @Bearcarver 's brisket info. Seems like I will be making it tomorrow, but not eating it...
  15. katemail13

    New to brisket - Please help!

    I bought a whole Angus brisket at Sam's Club a couple days ago. It's 7 1/2 pounds. I need tips, pointers, and basic instructions. I am very familiar with my smoker (MES30), and have smoked lots of pork, and some chicken and beef...just never a brisket. Should I dry-brine it? How long should...
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