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Picked up a nice tenderloin, decided to give it a go...
Trimmed (carefully, as there wasn't much fat to begin with)
Did a relatively mild injection of dark beer, beef broth, Worcestershire, pepper, onion & garlic powder then let it rest in beer/beef broth for 3 hrs in the fridge. (Gratuitous...
Prepped my second time Baby Backs this morning. This will be my first attempt using my own rub recipe vs pre-made bought in the store. First time I used Bone Suckin' Rub using 2-2-1 method but I think I had the temp a bit too high. They were tender (maybe too tender) and literally falling off...
Flew this one through the smoker last weekend; my first attempt at whole-bird smoke. Happy with the result...confirmed tenfold by the looks on people's faces after their first bite!
- 12-hr slaughterhouse brine (slightly modified)
- Injected 2 hrs before smoking
2 C apple cider
1/4...
Thanks Aggie...for what it's worth, I've only had a couple briskets I'd give an "A" to and I have set my sights on achieving that goal. I'd be happy if I could get the moisture part down, understand that'll take some trial & error. Luckily (for me), I have another brisket in the freezer willing...
Pretty decent results for first time doing a brisket.I'd give myself a C+, although everyone else gave rave reviews (my own worst critic?). I try to ask myself; if I ordered this in a restaurant, would I sent it back or be happy with it.
Taste was quite good, hindsight always 20/20...I should...
Decided I'd use 4th of July to make my first brisket (yeah, I know...LOL). Picked up an 8 Lb'r as the sacrificial offering. Can't state how valuable this site has been in prepping for (hopeful) success.
Thanks to all who post and advise in here. One thing I've noticed about this place is that...
First timer here...just bought my first smoker (MES 40 Bluetooth) today. I've been reading this forum for the past couple of weeks doing some research and decided to finally pull the trigger. Obviously entry-level...trying to read experiences from others but I understand that there's added value...
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