Honestly I prefer it without the garlic Parmesan. Family requests the injected wings anytime they visit so I typically do it with just the injected sauce and then I toss it in the sauce with some creole seasoning before going on the smoker.
I actually melted 3 tbsp butter on low in a pot and then mixed it with frank’s red hot buffalo wing sauce and some garlic powder and some tony’s Creole seasoning. To be fair, I got the injecting of the wings from this site when I did my very first smoke and wanted to try out the smoker. All of...
Doing wings on the green egg for the first time. Injected with frank’s red hot buffalo wing sauce, have them going at about 250 with some hickory and cherry wood chunks for good measure. Going to toss them in garlic Parmesan sauce at the end. Picture below is when I just put them on the egg.
My 1st big brisket (10 pounder) is on the smoker. I have a masterbilt gas smoker with hickory chunks in at 225 going this morning. Put it on about 6:25. Rubbed with meat church holy bbq rub. Will post throughout the day. Fingers crossed.
So I did it today. Put it on the big green egg with some cherry and apple wood chunks in about 11:00 am and took it off about 3:30, wrapped it in foil and in a towel like I do brisket.
I butchered it on the slicing because I didn’t know what I was doing but the end result was pretty good.
Hey guys. I bought about a 6 pound bone in pork loin I am looking to throw on the smoker tomorrow. If I am running around 250 for my temp, what time frame should I be looking at for it. Never done one of these and looking forward to trying it. Promise to post pics.
So I bought a 15 pound brisket from Costco, trimmed it and cut it into 3 sections about equal weight. Had family coming in so did the flat and the packer end.
The flat came out a little dry but great flavor. The packer end came out perfect! I have read a million posts about the fat and the...