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  1. thesmokindogs

    Smoking peanuts

    Forgot to mention. Was also thinking about brining them overnight in straight salt water to give them a salty flavor. Any thoughts?
  2. thesmokindogs

    Smoking peanuts

    Thanks! Not too familiar with cold smoking. Was thinking of doing them at around 125° with some mesquite. Figured about 12 hours would do it. What do you think?
  3. thesmokindogs

    Smoking peanuts

    Sorry but my smoker has been silent for a while. Issues with Diabetes plus having just had my first back surgery have slowed me down a lot. Can't lift more than 5 pounds, can't bend, reach, or twist. Makes problems in the most personal parts of using the bathroom if you know what I mean...
  4. thesmokindogs

    First brisket

    That was my quandary, too. My thoughts were to try to preserve as much of the meat as possible. Don't know if that's the general practice but it seemed to work out OK. I wrapped it up tightly in heavy duty foil then in a heavy towel and let it rest in a cooler for about 90 minutes. I will...
  5. 20170802_224334.jpg

    20170802_224334.jpg

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    20170802_223705.jpg

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  7. thesmokindogs

    First brisket

    The point was pretty much done at 10 hours. I panicked a little because the thicker section was only at 180° but the thinner edge was over 200 so I pulled it, wrapped it in heavy duty foil, then stuck it in a small cooler with a couple of thick towels for about 90 minutes before I sliced it...
  8. thesmokindogs

    First brisket

    Thanks! I learned my lesson about the plateau/stall on my 2nd pork shoulder. It hit 149° at 5:30 pm and didn't budge again until after midnight! Patience is definitely a virtue when smoking meat! Here's 2 hours in 7.5 hours The flat's still only at about 145° but the point, which I...
  9. 20170802_181821.jpg

    20170802_181821.jpg

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    20170802_140014.jpg

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  11. thesmokindogs

    First brisket

    Thanks!
  12. First brisket

    First brisket

  13. thesmokindogs

    First brisket

    I bit the bullet Friday and bought a 12.7 lb brisket at Restaurant Depot for $2.71/lb. As with everything else, I did a lot of reading first and hope I got it mostly right. I might have gotten a little overzealous trimming the fat cap but my wife, who learned brisket from South Texas...
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    20170801_172716.jpg

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    20170801_171309.jpg

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    20170801_170745.jpg

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    20170801_164617.jpg

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  18. thesmokindogs

    Ray Baber New Member

    Welcome! Jack
  19. thesmokindogs

    I made some bacon

    Yes, you're right.
  20. thesmokindogs

    I made some bacon

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