Am looking at buying a new trailer smoker and am looking closely at a Lang. For my budget I think they are excellent but would like to know everybody's opinion or suggest another brand .
Thank You Buddy
I have always used water without any problems what so ever.
I also have never had any excessive creosote build up .
Just keep on smoking, we all have different ways to do things. Keep trying until you find
your happy zone.
You could simply try going to Mesquite Wood which gives off a stronger wood taste in most cases.
I don't use anything except the moisture of the brisket for my rub to stick to it on briskets. I do however use mustard on Pork Butts
for a base for the rub.
Sometimes I use Jack Daniel wood chips...
Just a thought here , You could cut the point off now and butterfly it . Then lay it on top of the flat for the fat of the point to melt through your flat . Most points have a high fat content . Enjoy it !
I am first and foremost a country redneck. I would not slice the brisket,leave it whole. Refridgerate and not freeze it. Set it out like under the back glass so the sun will hit while you are driving and serve it room temp . You will love it this way . Just make sure you drain off any talo (...
After re-reading your post I offer you this place BACKYARD BASH http://www.google.com/url?sa=t&rct=j&q=beth's%20backyard%20bbq%20supplies&source=web&cd=1&ved=0CEUQFjAA&url=http%3A%2F%2Fbackyardbashkc.com%2Fabout-us%2F&ei=fPVPT6PIIcqIsgLx0bioDg&usg=AFQjCNHNKz7cBZNnCtR14lp03SbJWb6ubA . They are...
This one works well for me ! I change it somewhat to make it my own but this is a good basic bbq sauce . reminds me of Sweet baby Ray's and Bull's Eye Bold mixed half and half .
Ingredients1 1/2 cups brown sugar1 1/2 cups ketchup 1/2 cup apple cider1/2 cup water1 tablespoon Worcestershire...