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JC,
I have been wrapping my briskets with butcher paper for a year and I like the results.
Still lets in some smoke and soaks up some rendered fat.
Keep us posted.
Teddy
Travisty,
I make them like that all the time. I change up the cheese sometimes, I even put pork rub in the
cheese mix, but can't stand limp bacon so I fry it a little and crank the heat on my smoker up to finish them off.
Teddy
torence20,
Welcome, we all look forward to seeing your smokes good and bad. Chicken is cheep and quick, butts are more forgiving but require more planning.
Whatever you choose relax,have fun and take pictures!
Teddy
Uncle smokie,
I too have a woodworking shop and use cocobola a lot but I would never use it for smoking.
For one it's to nice to burn but more importantly it's very oily and woodworkers are warned
to wear mask as the dusk causes asthma-like symptoms in some cases. I think olive wood is fine...
Linda always does the turkey so I get to freelance for my SiL, son and myself. Went out of the box this year and smoked 2 racks of lamb.
Into Jeff's brine
Lang heating up
Rubbed with garlic,rosemary,salt,pepper,and lemon zest.
Over once...
About 135*
Sliced.
Turned out...
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