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  1. cricky101

    Brisket, burnt ends and pulled pork

    I spent Friday this past weekend cooking a 13 lb brisket and an 8 lb butt. I have made one other brisket, but this was my first pork butt, and it definitely won't be my last! I cooked with lump in my modded ECB Gourmet with a mix of hickory and cherry and it worked like a champ. I had to refuel...
  2. cricky101

    "Retained Water?"

    I picked up a couple of whole Tyson chickens on sale today to smoke this weekend.  I've only smoked chicken pieces before, and never used a brine, so I wanted to give a brine a try (using the Slaughterhouse Brine recipe) on the whole birds. My question is about "enhanced" poultry. I've read...
  3. cricky101

    New guy from Minnesota

    Hi everyone. Chris from St. Paul, MN here. I've got some friends who smoke competitively, and after tasting the ribs, loin and and pulled pork they've made on their rigs, thought I needed to get in on the fun myself. I picked up a Brinkmann Gourmet water smoker last night on sale at Lowe's and...
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