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Baby Back Brine?
Hey good folks! Q man here! I read a little about BRINING Baby Backs. Anyone ever done that before? I have brined both Chicken and Turkey (I swear by it) but never a slab of baby backs. I am going to smoke 4 slabs this friday. I was going to marinate them overnight in the fridge first. Here... -
Brisket Times What a Ride! HELP!
I started this at 8AM expecting a 10 hour smoke. CLARIFIER: I bought a 7lb brisket (about 2inches thick or so) and then trimmed it.... so maybe 6 lbs or so now. at noon, (4 hours later) I was at 184 then at 12:30, It dropped to 177 and finally to 175 I moved the probe a bit, but same temps... -
Doing a Roll Call ! Newbie Smoker
Howdy, Im Q from good ole SE North Carolina! I go a Char Griller DUO with a side Firebox that is about as good as it gets! I like to Grill as well, so I got the best of both worlds! Anyone looking seriously for a smoker / griller at an affordable price, look no further then here. I got it at... -
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Brisket Times What a Ride! HELP!
Ok, I bought a 7 lb Brisket yesterday. Trimmed it to about 1/4 -1/8 fat thickness as recommended. Added some rub, let it sit over night. Based on the 1.5 per pound rule, I got started at 8AM for a 7PM dinner. Initial smoker temps peaked 275-300 for a few, before I adjusted back down to... -
Smoking Chicken Breasts!
Yes, they have skin and a rib. Each breast is about a lb. each. Do you just recommend sticking a digital thermometer in one and when it reaches 165 its done? thanks q -
Smoking Chicken Breasts!
Hi there folks! I'm new to this forum and relatively new to smoking! I have a new Char Griller DUO Smoker/Griller that I love to death! It really rocks. Question: 1. How long does it take on a general rule to smoke lets say 3 1-lb chicken breasts? 2. What, if any, brining technique / recipe...
