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The Naked Brisket and the Stall
Currently at about hour 13 of a 13ish lb brisket at 225 F. I put it on last night at midnight. This morning at 7 am it was at about 155. In the last roughly 6 hours its climbed about 5 degrees or so, maybe a tad more. I did not want to wrap. I am guessing best course of action is to just wait it... -
smoking salmon first time questions.
I am going to smoke some salmon for the first time tomorrow and was going to do a brine tonight. Had few questions for everyone. 1. Is overnight in a brown surger, soya sauce and salt brine too long? 2. What's the best temp to smoke at and to what internal temp? I've read you want to smoke... -
pork tenderloin suggestions
Could anyone give some suggestions on a good rub for pork tenderloins and how long it should marinate with it before smoking. I have a tenderloin in the fridge id like to smoke today in my MES electric. I have maple or Applewood chips I'll be using. Don't like really spicy hot, more of a... -
Cross Rib Pot Roast - Please Help!
Hi everyone. I am relatively new to smoking. I have done a few batches of beef jerky, a pork tenderloin and some chicken wings. So far everything has turned out good. I am supposed to smoke a Cross Rib Pot Roast tomorrow for a gathering. Its a small roast, about 3 pounds. I have no clue where...- rayf01
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- Replies: 10
- Forum: Meat Selection and Processing
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First batch of ground beef jerky
I just put in my first batch if ground jerky in my smoker. I'm using the Bradley teriyaki recipe in a master built electric smoker. I was going to go about 4-5 hours at 160 F and add smoke for the first hour. Fires this sound about right? Also should I be rotation racks at all and how often?
