Recent content by mrob22

Does the hot and fast give it a better bark?

Who all has done hot and fast brisket and also what temp do you cook at? I've seen online anywhere from 300 to 400 degrees. Also what are the downsides or doing hkt and fast vs low and slow? Any tips for doing this? Thinking about giving it a go this weekend Thanks!

That was the piece I trimmed off haha

I was prepping a pork butt and noticed a dark purplish spot. I trimmed it off and didnt notice any other like it. Should I be concerned?

Cook on it a few more times and it wont do it any more

So this year for my wife's side of family Thanksgiving we are having whole chickens. I've smoked whole chickens for large groups before and got excellent feedback but I didnt do anything too special. Just brined them and seasoned then smoked. They always come out super moist whether i brine...

I love to smoke any meat really but ribs are prob my favorite

Sliced up some chicken thighs and wrapped them in bacon and just did some boneless thighs and some candied bacon just because. These turned out excellent

That's makes sense lol. That's actually how I found this thread

Looks great! Excuse my ignorance but what does making the carousel mean?

Thanks guys! It definitely took longer than I anticipated but it was worth it

I did 180° for 4 hours and then bumped it to 225° for the remainder!

Thanks! I was happy with it. Everybody went back for seconds and thirds

7.5lb smoked with apple pellets. It took 14 hours with a 2 hour rest afterwards

No prob. They are very good, definitely give it a try