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I just pulled a 2.4LBS Chuck roast about 2" thick that I plan on smoking for dinner Saturday evening. I would like to get as close to sliced brisket as I can. What would you recommend for time and temp?
Thanks in advance
i think the total time was around 15 minutes, right as they went on i had to refuel and stoke my fire box so it was a bit on the cool side when they went on
i came across some fresh shrimp today while at the market so i picked up a couple pounds , i was going to go with the traditional shrimp alfredo but decided to try and smoke them instead while doing some searching on here i came up with this.
how any good smoke should start
first i smoked...
well i spent most of the morning looking for a non traditional fajita recipe and finally came up with this tasty plate. i marinated chicken breast in a Caribbean jerk sauce and grilled them up along with the onions and peppers, then for a side i freshly prepared some salsa and chips. these...
i decided to try my hand at some cedar plank salmon this past weekend and to my surprise it was very easy and turned out to be so moist and flaky along with an awesome flavor. enjoy