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First Brisket!
You are correct sir, that is a flat. Problem is, up in the Northeast it's pretty hard to find Brisket, let alone a full packer. Should have probably gone with a slightly bigger one though, but we'll see. I do have a couple of questions for you though...first, 2.5 hours in the temp is 147 and... -
Brisket 4.jpg
- psax88
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- Album: First Brisket!
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First Brisket!
- psax88
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First Brisket!
Hi Everyone! So this really isn't my FIRST Brisket technically. My first Brisket, however, was like my second smoke ever and that thing came out dryer than the sahara desert so I'm not counting that. Hoping this one comes out better. Since it's only the wifey and me eating this I went with a 3#... -
Brisket 3.jpg
- psax88
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- Album: First Brisket!
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Brisket 2.jpg
- psax88
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- Album: First Brisket!
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Brisket 1.jpg
- psax88
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Cajune Foreplay 2.jpg
- psax88
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Cajun Foreplay 1.jpg
- psax88
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Crispy Chicken Skin
It does, Dave. I've broiled the chicken but with sub-par results. I think the problem is I haven't been broiling them long enough. I usually only do like 2 mins on each side because I was afraid to burn them or something. I think if I follow your advice on drying it out a bit and then also broil... -
Crispy Chicken Skin
Ah, if only I did have a grill! I live in an apartment building with a balcony and they don't let us have grills. I'm surprised they let me have my smoker to be honest! Got lucky there I suppose. -
Crispy Chicken Skin
Thanks for the suggestions everyone! Definitely going to try drying out the skin at a low temp in the smoker! The fridge idea sounds good too, but I'm afraid to get the "Fridge Taste" in the meat leaving it in there uncovered for so long. -
Crispy Chicken Skin
Thanks for the reply TW...I actually forgot to mention that I brush EVOO before seasoning the wings as well. Question for you, how long do you put them in the broiler for? -
Crispy Chicken Skin
Hi Everyone, I'm putting out a call for help from the pros here. I've smoked several batches of wings/thighs over the past month or so, and every time I end up with a pretty rubbery skin. I do a buttermilk/salt brine for 2 hours, then season them and put them right into the smoker. I have an MES... -
1st time smoking sausage
Nice!! I'm definitely going to try that next time I pick up some sausages. -
1st time smoking sausage
Those look tasty!! How did you get the rub to stick to the sausages? I usually find that rubs don't stick to sausage very well. -
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Jeff's Wings - First Go! (Qview)
Hey Duke, is there a specific thread or something that shows Jeff's method for smoking wings? I've searched and searched on here and I can't find anything on it. Those wings look amazing and I want to try them for sure, but I don't want to get the buttermilk-salt ratio wrong..or anything else... -
Boston Butt Pulled Pork (Step by Step)
Hey Bear I have a question...when you foil the butt in the pan, how do you go about keeping the probe in the meat? Do you poke it through the top of the foil or do you like run the wire off the side of the pan and wrap the foil over it? I just got a Maverick ET-733 and I'm trying it for the...
