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Recent content by marty vw
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Just smoking a 12 lb turkey today. Brined over night. Water, Kosher Salt, Brown sugar and worcestershire Sauce. Smoking on a side fire box wood charcoal smoker. (Old School) At 300 degrees until finished at internal temp of around 167 degrees. Happy Thanksgiving Everyone...
Well the day has come. So I have decided to go with JCBigler's idea. I have the brisket rubbed with an all season rub I use on most everything. I will have pics after I get the brisket out of the fridge and put on the smoker in about 2 hours. So I am just wondering what every one that uses a...
Hey first I wanna say I really appreciate the advice and help from all you fellow smokers. So I need some advice on smoking a brisket for someone else's family reunion. They want to eat it at noon. Will be around 20 lbs. or so for around 40 people. Wandering if I need to pull an all night smoke...
Squirrel they came with the nets on them. Don't think it makes much differense. At leats I can't tell any.
I normaly use Hickory but all I had was Mesquete, might get a better smoke ring not sure.