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Recent content by scott french
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I will be smoking a prime brisket Christmas eve. Temps will be 22 to 33 F. My offset smoker has thick steel and a pretty thick steel fire box. The floor of the fire box is 1/2 inch thick. Should I plan on a longer smoke due to ambient temps? Will be finishing in the oven and then rest in a...
Which method would you use? I am doing them for Christmas dinner. I have a rotisserie with infrared broiler in my grill. I also could put them in my smoker. I asked about beef tenderloin in the beef subforum. I could smoke both in my smoker. Probably only rotisserie the cornish hens in the...
I'm going to prepare a beef tenderloin along with a spiral slice ham and cornish game hens. For the beef tenderloin, should I grill or smoke it? Either way, I want it to end up medium rare. My guess is smoking will take longer. I've never had smoked beef tenderloin. Which tastes better?