Recent content by minger
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Pork Shoulder Smoking on the Fifth of July (thought it could be a song title, too)
Smoking a 7lb pork shoulder today. Brined it in water, brown sugar, kosher salt, garlic cloves and a few bay leaves for 72 hours. Patted it dry and rubbed it with sweet bunch of herbs and spices, then left it in the fridge for another ten hours. -
To pan or not to pan
I chose against the pan, but did try something new. Since I was spraying/mopping with Dr. Pepper, I decided to fill the water pan with it, too. It gave it a great aroma and the sugars were a great addition to my brisket. I smoked at 220 for 9 hours. Brisket was tender and juicy all the way...- minger
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Where to get good tender packer brisket in Buffalo, NY area
I purchased a 9lb. brisket on Thursday for $5.00/lb. Very pretty looking brisket I might add with lots of flex and a nice marble.- minger
- Post #11
- Forum: Meat Selection and Processing
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Where to get good tender packer brisket in Buffalo, NY area
Hey Jclae, Have you checked out Hoelscher's in Kenmore? They are usually at least a $1 cheaper per pound from Wegman's, Bj's, or Dash's. I pretty much get all my meats there.- minger
- Post #9
- Forum: Meat Selection and Processing
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To pan or not to pan
The smoke on all sides is what I concerned about. What is the "stall"? If I place the brisket in the pan after that, I imagine it will collect some juice that I pour over the brisket as it rests?- minger
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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To pan or not to pan
Hello all, looking for suggestions and experience here. I'm going to smoke a brisket this upcoming weekend and it's been suggested I place my brisket in a pan. I normally place my meats right on the rack of my bullet. Does using a pan do anything special? If I use a pan, do I put anything in it...- minger
- Thread
- Replies: 5
- Forum: Blowing Smoke Around the Smoker.
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Mediocre smoker
Thank you all for the warm smokey welcome! Just finished another pork loin for my neighbor that he dry rubbed. He grabbed it and ran so I couldn't get a picture. My pork turned out very well. The brine was a perfect mix with the molasses. -
Mediocre smoker
- minger
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Mediocre smoker
Hello all! I'm from the Buffalo NY area and have been smoking for awhile - but I know there is a lot more to learn. I use a repurposed bullet smoker that my neighbor and I have updated as needed. This morning I'm smoking a 5lb bone-in pork loin. Used a simple salt brine, a salt-garlic rub and a...
