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Recent content by markyque
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I'm no expert...but I put a pan underneath the brisket during the smoke to catch all the juices. After it's done, I put the brisket in the pan with the juices, cover it and when it hits room temperature, refridgerate it. The next day I defat the liquid and fortify it, if necessary, reheat the...
OMG...how did I miss this...mushroom and swiss, bacon cheeseburger, pizza burger, taco burger, mac and cheeseburger. ..I can think of dozens. I'll report back when I decide. :yahoo:
I learned this the hard way last weekend. Thought I was smoking pork shoulder so I threw them in @ 275 degrees for 2.5 hours. Tough and dry...had I realized they were loin cuts I would have pulled them at 145-150 degrees.