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AWESOME Smoke is Rising Higher and Higher :>)
AWESOME Smoke is Rising Higher and Higher :>)- recoush
- Profile post
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Making a full brisket
forgot butcher paper went to the Mariano's over here and asked the butcher said no we don't sell it but what are you cooking said full point brisket he said here you go Dang i like good customer service! -
Making a full brisket
Yeah Man made it over the stall 166 and wrapped back in the smoker! BOught that maverick at HD for 30 bucks only 1 probe seems to be OK want the dual or 4 guess i have to order that and butcher paper from the amazon. -
Smoked Andouille, Spinach and Sweet Potato Soup
Going to have to smoke some sausage and try this recipe looks great- recoush
- Post #28
- Forum: General Discussion
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1st Pastrami
Great job on that pastrami looks good going to follow in your footsteps next week doings a full brisket today for s change thanks -
MES30 and me both getting a workout today
Looking good my next thing is doing corned beef in my smoker so I like that you did one thanks for sharing- recoush
- Post #21
- Forum: General Discussion
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Banquete, Carnitas de Cerdo, Arroz Mexicana, Frijoles Pintos and Pico de Gallo
Looks great wishing for smell a vision- recoush
- Post #18
- Forum: General Discussion
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Making a full brisket
decided time to do a brisket got a full point rub and in the smoker at 225 since 6am cst making 160 at 1000 dropping a little seems to be the stall seeing as it only been 4 hours assuming is sit tight to 166 up before I wrap it ? Hickory and mesquite water and chunks smoke rising all seems good... -
my 1st pork tenderlion
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my 1st pork tenderlion
Oh yeah, loving the smoker made pork tenderloin today (2) used regular mustered and a dry rub let them rest for a 3-4 hours in the frig then 250 for an hour with cherry, the rub was paprika smoked, granulated garlic and onion powder, black pepper, oregano, cumin, thyme, chili powder, brown... -
IMG_1763.JPG
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- Album: my 1st pork tenderlion
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what propane smoker to get
I am very happy with my Camp Chef 18" vault works great and had free shipping from home depot 140 Bucks delivered plus tax and they will sell you an extended warranty. Have had a great success theh only comment i have seen is everyone says get the 24" makes it easier to make ribs, with mine i...- recoush
- Post #4
- Forum: Propane Smokers
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Johnsonville Italian sauage smoked
the chicken was about 2 hours and the Italian Savage was about trying to remember now about an hour and maybe a little longer. since there is no way as yet to tell the temp is based on the door thermostat tried to keep it at or just below 300 and the sausage at about 250 both with water or Beer...- recoush
- Post #4
- Forum: General Discussion
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IMG_1762.JPG
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- Album: Johnsonville Italian sauage smoked
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IMG_1761.JPG
- recoush
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- Album: Johnsonville Italian sauage smoked
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Johnsonville Italian sauage smoked
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Johnsonville Italian sauage smoked
My Camp chef 18" Vault is working very well, today i decided to make the Johnsonville Italian Sausage in the smoker Used chunks, some apple, cheery and 1 piece Mesquite the only issue is they tightened up.have a snap texture. the Whole Chicken was yesterday beer can Holder without the beer can...- recoush
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- Replies: 3
- Forum: General Discussion
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IMG_1673_sau.JPG
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- Album: Johnsonville Italian sauage smoked
