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  1. harleysmoker

    brine

    I just mix all my stuff and make sure the salt and sugar are dissolved. I did heat it to a simmer one time, let it cool then added the meat. I didn't notice any difference. If you do, make sure it is cool before adding meat, then refrigerator, or ice in a cooler.
  2. harleysmoker

    Fresh Ham.....In the OVEN??? GASP! Couple ?'s

    Ever do a double smoked ham? Very simple, buy a smoked ham at grocery, coat it with mustard and rub, add some wood for smoke, and smoke it at 225*-250*.  Your just slowly heating it back up to about 165* internal temperature with smoke added. I just did my 2nd one Thanksgiving and it was...
  3. harleysmoker

    Question about 3-2-1 method for ribs.

    When I add Apple juice I put in a 1/4 cup. I also have used White Grape juice.  Here lately I don't add any juice at all, just squirt some honey, add some brown sugar and some butter. The last 2 times I have done it this way and think they are great. Here is a link...
  4. More baby backs

    More baby backs

  5. harleysmoker

    More baby backs

    Smoked some baby backs 2-2-1 with Hickory on the Weber kettle a week or so ago. This time I didn't add any juice during the foil stage, instead I squirted on some honey, brown sugar, and a few pats of butter. This is the second time doing it this way and I think they are the best. Mix up the...
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  17. Pepper Stout Beef

    Pepper Stout Beef

  18. harleysmoker

    Pepper Stout Beef

    I have seen this all over the web so today I decided to try it. I smoked the roast on the kettle to an internal temperature of 165* with hickory. Then removed and added it on top of my veggies and cooked at 350* for 3 more hours on the kettle. Then took the foil off and let it cook for another...
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