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Brats, Bangers & Breakfast Sausages...Oh My!
Thanks! Those bangers were a big seller! Kevin -
Beef Jerky: Ten Pounds, Two Types (with Pics)
Nope, you don't have to hang jerky to get great results. Plenty of folks lay the strips on racks/shelves in their smokers. Having non-stick mats is a real plus (frog mats & other similar products) in order to keep the meat from adhering to the metal. Only real difference in the results may be...- couger78
- Post #31
- Forum: Making Jerky
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Good day for a brisket!
I kept it wrapped in the foil (opened the top to vent) during the re-heat process. Minimal loss of moisture & 'crisped' up the bottom nicely. Kevin -
How to get low smoke temps
- couger78
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How to get low smoke temps
Hi BikerBob I use my MB XL for all my sausage-smoking & the occasional jerky batch. I keep the temp ranges in the 120-150°F most of the time. Keeping it in the low 100s (<120) is more of a challenge, but the key is doing what Chef Jimmy suggests: a valve inserted into the chain in order to...- couger78
- Post #7
- Forum: Propane Smokers
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- couger78
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- couger78
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Good day for a brisket!
So, after eleven hours in the smoker, the brisket hits the 205°F mark. Photo op at 1 o'clock in the morning... I wrapped the brisket well and let it rest overnight in the fridge. NEXT DAY: I heated & basted the brisket with BBQ sauce on the weber (plus 8 ears of corn on the cob) while the... -
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- couger78
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- couger78
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Good day for a brisket!
Thanks, Kat, I'll try— although nighttime smoker shots of meat wrapped in foil may not be very exciting! Kevin -
Good day for a brisket!
- couger78
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Good day for a brisket!
I picked up on sale a large brisket a couple of days ago and decided, with the early spring weather upon us (sunny & mid-80's here today), it'd be a great time to fire up the smoker for a good, long smoke. A 12-pound bruiser; and not too bad a shape. Sale for $1.69 a pound, I was tempted to... -
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- couger78
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- couger78
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- couger78
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- couger78
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Smoking snack sticks--hang em or lay em on the racks??
- couger78
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