Recent content by Santa On Crack

I'm gonna try this method on what I have dubbed "an Italian Heart Attack" 2lb. pork belly rolled up with pepperoni, provolone, salami, more provolone, mortadella and more provolone inside and topped with a balsamic glaze.

Hot and fast is the easiest way to do a satisfying brisket if you're using a traditional smoker without temp. regulation because it requires too much attention to keep the temp at a steady, relatively low temp.....make it hot and keep it hot, much easier to keep a steady 375-400 than 250-275