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Recent content by smokindrinking
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Was watching diners drive inns and dives last night and a lady brined her chicken before putting them on a rotisserie. Have done round-d-round chickens before and they are moist anyways cant imagine how moist they will be after brinning. Gonna try that this summer.
Have never tried to pull brisket but have had success at smoking to 190 internal and wrapping in foil. This is the rub i use for brisket with a mustard slather.
BRISKET RUB
1/2 cup granulated sugar
1/4 cup dark brown sugar
3 TBS Lawry’s season salt
3 TBS garlic salt
1/2 cup...
Did a couple of butts over the weekend. After reading about wrapping them in foil at 160 thought I would give it a try. Wow what a difference. Could not believe how moist and tender they were. Now I am a firm believer in wrapping at 160, smoking to 200 and putting them in a cooler for about...
have been smoking for about 2 years now. have an old hickory cto rotisserie model and love it. have loaded it with 70 pounds of butts and 50 pounds of brisketts at the same time.joined this for the chance to win smoker but from what i have read glad i joined for all the useful information that i...
bacon wrapped water chestnuts
cut bacon into 1/3
2-8oz cans of water chestnuts
2 T lemon juice
1T worcestershire
1T season salt
soak water chestnuts for about 4 hours wrap in 1/3 bacon strips smoke for about 2 hours at 225 then pour on sauce
1/2 c ketchup
1/4 c white sugar
1/4 c brown...