Recent content by nordo0
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Brisket
So if I use two which do I use to go by for final temp? Len- nordo0
- Post #5
- Forum: General Discussion
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Brisket
I am attempting my first brisket tonight. Can anyone tell what part to put the thermometer in? the thick end or the thin side? Thanks- nordo0
- Thread
- Replies: 11
- Forum: General Discussion
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Scarbelly Wings (Buffalo Style)
If I use water do you think it will keep the skin from crisping up ? -
Scarbelly Wings (Buffalo Style)
What temp do you smoke these at to get the skin crispy? Do you use water in the pan? nordo0 -
Top Sirloin Q-view?....but of course
Did you take it off at 125 or 135 Nordo0 -
Dried italian sausage
Did 48 hours at 60 degrees with about 55% humidity then in the fridge at about 38 degrees Noy sure about humidity -
Spatchcock turkey
Sorry it took so long to get back to you Al. Had some issues. It came good but I thought the injected bird would have had more taste from the marinade. Also felt that the skin impedes the smoke from penetrating deep into the bird. Len -
Dried italian sausage
Does any one have any tips on how to keep dried italian sausage from shrinking so much. i did add white wine to the mix. Maybe the added liquid is not a good thing? Len -
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Spatchcock turkey
Ok Guys. A littlle Help. About how long can i expect to smoke an 18 pound spatchcocked turkey and at what temp. Preparing turkey as we speak. Len -
Whole Beef Short Ribs - Heavy Bear/Q View
did you keep them on the smoke for the whole 6 hours? Len -
Biggest Brisket for me yet, Burnt End Question
When you put the cubes back in the smoker do you smoke them or just heat? len
