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Still new to smoking on my pellet smoker and wanted some input from others on tip to cooking Beef Brisket. My first attempt was good but wanted to here from others to find out if there is a better way.
First attempt I used a pickle juice and mustard paste. On the smoker at 8:30 am (225F)...
Just smoked a brisket yesterday here are the results:
Used a pickle juice and mustard paste.
On the smoker at 8:30 am (225F).
Wrapped in paper we reached a temp of 175F.
Continued in smoker till temp of 198F was reached it was 8:30pm
Rested for 1 hour.
Had dinner at 9:30pm.
I was thinking if I use a smoking tube in the main part of the grill and then place the cheese in the Cold smoke part. If it starts getting hot I can open the main part of the grill to cool down. I think this might work.
New to Smoking meats and just got a Rec Tec, Made great Pork Ribs. I was wondering if anyone has the Cold Smoker Box from Rec Tec and how they like it. I've read some reviews on line and not sure about the ability to smoke salmon or cheese. My thought would be to use a smoke tube in the main...
I was wondering if anyone on here has a Cold Smoker Box from Rec Tec? I would like to know if box temp is cold enough for smoked cheese and smoked salmon. I have not found many reviews online about this yet.
Hi LazyDogQ, new to this forum and just placed and order for a rec tec, should be delivered in a week. I'm looking forward to hearing how you like yours and any tips you can share.
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