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Hi Carol,
Sounds like fun!!! I have always worked on the premise that if all goes sour on the smoker we can always call out for pizza!!!!
Expect 60 to 90 minutes per pound for the brisket. (remember advice from a newbie is worth every dollar you pay for it!!!) There are some real pro's...
Thanks for the kind words. For the meatballs I tear up some italian bread and soak it in cream, then add to burger, pork sausage and veal mix. Add in an egg, bread crumbs, parsley and some spice.
The wife and me are going to Lake of the Ozarks next weekend to visit some friends. Thought it would be a good idea to fix some goodies this weekend to take with us. Hard to beat the final round of British Open, Womens World Cup and a smoker full of food!! We wanted to take a batch of baked...
Good Looking bird!! I have always found poultry difficult to get done, but not dried out on the smoker. The brine really makes a difference.
Good Job!!