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My first Brisket
Thanks fellas. I enjoyed it and appreciate all of the info. you guys provided on making it a success. I did not inject this one, but think I'll try it on the next one. Yeah, cooking in the shed was probably not the brightest thing I ever did. I did open up the windows a bit, but was still a...- bottomline
- Post #7
- Forum: Beef
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Two Briskets for Sunday
Look forward to seeing them. Take plenty of pics.- bottomline
- Post #2
- Forum: Beef
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Pheasant Brest Qview
I seasoned the breasts and threw them on the smoker. Cooked them to 165* internal and pulled and sauced them. Left them wrapped in foil for about 20 mins. They looked wonderful, but came out a little dry. I did not brine them, and I guess wrapping in bacon would have helped a little also. Here...- bottomline
- Thread
- Replies: 7
- Forum: Wild Game
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My first Brisket
Cooked it for 9 hours at 225*. Jeff's rub and sauce. Used Hickory and Apple wood. This is my first Qview attempt. This is my new King Kooker (Gas) Smoker. Upgraded the thermomenter, and seasoned it last weekend. Here it is going in. After a couple hours. Cooked in a little shed I got to stay...- bottomline
- Thread
- Replies: 16
- Forum: Beef
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Pheasant Breasts Prep. and Smoke Instructions
Thanks guys for your time and sharing your experiences. Looking forward to this.- bottomline
- Post #6
- Forum: Wild Game
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Pheasant Breasts Prep. and Smoke Instructions
lownslow, I appreciate the tips. Sounds simple enough. What temp. should I try to keep the smoker at, and approx. how long to reach the desired internal temp. Thanks!- bottomline
- Post #3
- Forum: Wild Game
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Hadn't planned on this....
Nice. Look forward to see it come to life.- bottomline
- Post #24
- Forum: Other Builds
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Smoked Chicken with Q-view
Son, that's some good looking chicken!!! Bet they "were" good. BTW, I own a 2001 7.3 Powerstroke Ford 4 door 4X4 lONG bed. ;-)- bottomline
- Post #2
- Forum: Poultry
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Pheasant Breasts Prep. and Smoke Instructions
I have a few pheasant breasts that I am thawing out to put into a brine tomorrow night (Friday), and smoke on Saturday. I'm new to brines and smoking, so could you guys give me a few tips. A brine recipe would be great, and temps I need to smoke them at also. What should my internal temp. be...- bottomline
- Thread
- Replies: 8
- Forum: Wild Game
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I won't be around for a couple of days.
Very sorry to hear that. I have had to go through the same thing several times in my life. They are truly mans best friend. My thoughts and prayers are with you.- bottomline
- Post #5
- Forum: General Discussion
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A little bit of everything on a Sunday...
Everything looked perfect man. Nice job!- bottomline
- Post #22
- Forum: Beef
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