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    BRISKET FLAT, MY WAY

    i have a question for Al .. wouldn't you still lose the juices .. i mean you are basting and have the juices from both soup and from the meat .. i just thought that they'd evaporate away .. thank you in advance
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    Pork shoulder hot and fast

    do you ever inject ... and if you do ,do you use salt say as a flavour enhancer to help keep the moisture inside ?
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    First time pork shoulder

    hi , i was wondering ... the salt .. do you rub this on with a rub ..as a flavor enhancer ,or inject this with the soda thank you
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    First time pork shoulder

    hi .. are you calling the salt here a flavor enhancer ..rubbed in on the outside ,or also injected in with the soda . thank you
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    Pork shoulder hot and fast

    over all what kind of a internal temp do you want ... and also would it be ok to smoke at a lower temp... 250 till done ?
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    beef and pork roasts when smoking

    thank you
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    beef and pork roasts when smoking

    i just had a buddy do all of this to his beef roast ... and i thought it was a little overboard also , but then i wanted to go and see what other peoples thought were on this subject . thank you
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    beef and pork roasts when smoking

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    beef and pork roasts when smoking

    Hi everyone , i just a few questions for everyone here , although i know this has been answered lots i assume .anyways, for a beef roast i want to go and smoke , besides the usual rub spgo . say go and inject with beef broth . has anyone tried , DR pepper or coke for injection, or maybe even...
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    hello .. i thank you for you comment about the cure versus salt .., however is that what all...

    hello .. i thank you for you comment about the cure versus salt .., however is that what all cures do as in comparison to salt , i mean that's what they used to store meat in the old days ??? lol maybe im answering my own question here... cure prevents botulism .. while the salt dries out the...
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    Hi

    I was wondering if there is a simple guide to direct you into what kind of spices will give certain flavors , with there amounts to add , for say both beef and pork which ever . thank you
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    hello there i have a simple question for you ... why would a person use say cure ..as compared...

    hello there i have a simple question for you ... why would a person use say cure ..as compared to salt with salty ingredients ( soya sauce ) i believe the salt will still help to store the meat ... and even then how much cure would a person use for say jerky.thank you a
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    No secrets...but any Rub tips? (place to start)

    hello there i have a question for you ... when you say 8-3-1-1 (parts) so how would you break that down for say 1 pound of meat ?i guess what i am asking what is 8 parts and 3 parts and 1 part .. i hope that makes sence . thank you
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    No secrets...but any Rub tips? (place to start)

    hello there i have a question for you ... when you say 8-3-1-1 (parts) so how would you break that down for say 1 pound of meat ?i guess what i am asking what is 8 parts and 3 parts and 1 part .. i hope that makes sence . thank you
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    smoking baron of moose

    so i assume that you dont inject this at all ?
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    smoking baron of moose

    hey there everyone ... i just have a simple question for you all .. (i hope ) anyways i have a baron of moose roast ( this moose is wild meat ).. and i was wanting how to go and smoke this... rub , and if so.. just salt and pepper ?.... injection , and if so... what type (beef broth ?) temp ...
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    what does that mean when i get a new caption at the top saying review

    what does that mean when i get a new caption at the top saying review
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    sorry for the posts being so broke up... but it wont let me post a longer topic say than 420...

    sorry for the posts being so broke up... but it wont let me post a longer topic say than 420 characters... any ways i have an older manual bradley for my smoker . i thank you in advance for any information you might have
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    however now that with this auber it goes to that temp fairly quickly.. (160). so is that still...

    however now that with this auber it goes to that temp fairly quickly.. (160). so is that still alright .. i always try to start of my smoker at 160 then open door or place cool salmon there it heats up again very slowly ... so im very intested to see what you have to say and go from there as i...
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    anyways the question i have for you is, i have a manual Bradley with an auber PID for temp...

    anyways the question i have for you is, i have a manual Bradley with an auber PID for temp control and it works great , i have made lots of smoked salmon ...
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