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New from AZ - Thanks in advance
Thanks for the welcomes. Check out the thread "Texas Broil questions" for pics as it goes along. I'm hoping to start the process tonight and get it on the smoker in the next 12 to 36 hrs. -
Texas Broil questions
And some of the questions I have are brine, marinade, rub, all of the above? bacon wrap ect? I guess the sky could be the limit but mostly I just want to start w/ something simple and build technique from there. I think these look a little on the lean side and I don't want a dried out mess... -
Texas Broil questions
So, I'm relatively a newbie to smoking although I've owned my smoker for a few years and smoked a couple of things, I've only ever made one thing tasty and that was a bass I caught a couple of years back. I tried a london broil a few years ago and didn't prep it correctly so naturally it didn't... -
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Another New Fellow Smoker in Arizona
Never even thought of smoking salt. Boy I'm going to learn alot here! Welcome to the site :) -
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New from AZ - Thanks in advance
Thanks everyone! I have already signed up for the 5 day course and I have a couple of peices of 'Texas Broil'. I think they are chuck shoulder, I'll post some pictures in a new thread a bit later today. I would like to smoke them sometime soon but am torn - my thought was a rub but like I said... -
New from AZ - Thanks in advance
Hello! I'm just getting the feel around here and looking to start smoking some food. I figured a group of experts like you could help get me on the right track. Thanks in advance, Rick Large
