Recent content by roger47

That sounds like a good plan. Like I asked SmokinAl, What is your take on "Wet" brining the brisket first?

Hi Al. Always enjoy your expertise in this. What is your take on this idea: I'm thinking of "wet" brining the brisket for about 3-4 days before I use the sous vide.

I was thinking of "brining" the brisket before puting into the sous vide. do you have any experience with this? I'm looking for anyone with any experience in brining "before" sous vide.

Hi Al. I've followed your advice for a long time. You're the man! I'd like for you to please tel me again how to do the ribs (Non Foil). I did it once, lost your recipe/method and would like to try it again. Any info you can smoke my way would be greatly appreciated Al.

All the way in (Not extending into the cavity of course) covering every area. Probably 5 -6 injections just in the breast on each side. The thighs and a bit in the back. I used to put butter under the skin until I saw this fellow on TV inject the chicken with the melted butter. Unbelievable...

I recently tried melted butter injection on a whole chicken. Smoked it for 8 hours on my Traeger at 180. The most tender chicken I have ever had.

Your the MAN SmokinAl!!!

Here's a photo of the Followed the advice from you fellas and it it turned out fantastic!! Hopefully this photo will get through.

Thanks Sauced. I think I'll try that method of using a higher temp and then wrapping at the stall point. roger

I plan on doing this first thing tomorrow morning (5:00am) applying the advice I have received and I will definite post photos. cheers

Many thanks to all who have offered advice. I'm learning from you guys.

Thanks again Al!!!

Thanks muchly schlotz. As per my other reply to the others, I'm very grateful for the advice from you pros.

Thank you very much for that. I'm gathering all the info from you experts in this!!!

Some assistance please. How long to smoke a 7.5 lb Picnic Pork Shoulder bone out. I'm using a Traeger.