Recent content by Millberry

EXACTLY what I did.....thanks

thank you!

Thank you so much...and for answering so quick

Thanks for the quick reply. I just did that. My first "fat-side up".

I have a brisket at 203 degrees......probe slides in like butter......BUT---fat has not completely rendered yet.. Do I take it off the heat and let rest OR continue smoking (cooking) a little longer? Thanks

11 pounds--full packer--fat side up for first time.

I sure hope this isn't one of those rare 190 degree stalls I have read about. I bet I jinxed it by posting it!

makes sense.....that's why I never heard of it.........didn't think that one through

I have never heard of that idea before. Put some of the trimmed fat pieces on top when cooking meat side up........hmmmmmm

Steve, I appreciate that. Sorry to hear it. The reason I have disappeared is embarrassing. I don't know if it is old age or Covid or what-BUT I can NOT tell if something is smoked or cooked in the oven anymore. I can't TASTE that smoke. Wife can't either..SO I have 2 smokers rusting away. So...

Oh My God! Thank you OMG

I can not get the nerve to try that. How did you?

LOOOOONG time...no talk. Hope you are doing fine. I have a quick question....recipe for Rid Roast using Tiger Sauce? Will it be hot? Thanks Jimmy

HUH?