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- thesmokist
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- Album: snack sticks out of brisket
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- thesmokist
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- Album: snack sticks out of brisket
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- thesmokist
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Galvanized steel
I think another term for it is aluminized steel. I read an article the other day about baking pans being what they called aluminized and the process sounded the same as the process in the paragraph he just stated.- thesmokist
- Post #34
- Forum: Fridge/Freezer Builds
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brisket and pork roasts for tomorrow
I didnt inject the pork with anything just coated with mustard and put a mesquite rub with butter flavor that I got at gfs on it and smoked with hichory. I just had some leftovers and I think it is way better than when I would inject with a mixture of apple juice, apple cider vinegar and wooshy...- thesmokist
- Post #12
- Forum: Beef
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brisket and pork roasts for tomorrow
Man it all came out perfect and timed just right (that never happens) I got a lot more pulled pork than I thought so it looks like there will be a lot of PP sammys, nachos, tacos and whatever else I can think for the next week! I meant to put up some sliced shots but I had a couple to many...- thesmokist
- Post #10
- Forum: Beef
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brisket and pork roasts for tomorrow
brisket is out and wrapped and in the cooler!- thesmokist
- Post #6
- Forum: Beef
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- thesmokist
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- Album: brisket and pork roasts for tomorrow
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- thesmokist
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- Album: brisket and pork roasts for tomorrow
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brisket and pork roasts for tomorrow
man they are looking and smelling good this morning! they are about 180 degrees already figures they are ahead of schedule! not too worried about the pork gotta try to keep the brisket on time. turned down the cooker and good rest in the cooler and it should come out about right!- thesmokist
- Post #4
- Forum: Beef
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- thesmokist
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- Album: brisket and pork roasts for tomorrow
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brisket and pork roasts for tomorrow
smoker is holding temp real well and getting a nice thin blue smoke!- thesmokist
- Post #3
- Forum: Beef
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- thesmokist
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- Album: brisket and pork roasts for tomorrow
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brisket and pork roasts for tomorrow
- thesmokist
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brisket and pork roasts for tomorrow
just put on a brisket and some pork roasts. the brisket was 17 lbs but I trimmed a few pounds off. I just injected beef broth and beefy onion soup and rubbed with spog. the pork I didn't inject at all and just hit with mustard and a rub. I have them smoking in hickory right now in my wood burner...- thesmokist
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- Replies: 12
- Forum: Beef
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- thesmokist
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Burnt end questions? Need quick advice!
I guess you could use the juice and have it reduce down. personally I would add a lil brown sugar to thicken and sweeten it a little- thesmokist
- Post #2
- Forum: Beef
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Brisket
how big is the brisket? my last one was about 17 lbs and it took 22 hrs with a smoker temp of about 240. put it in @6 in the evening and took it out @4 the next day and let it rest in a cooler for 2hrs internal temp was about 195- thesmokist
- Post #3
- Forum: Electric Smokers
