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Brisket on a pellet smoker help.
No wrapping you don’t get that bitter taste on the bark 1moreford? I always worry about that. I ordered a smoke tube but won’t be here in time so going to give it a go without. -
Brisket on a pellet smoker help.
Don’t want to have a 20 hr cook so will raise temp really want that smoke. Never used one of the tubes if anyone has used the smoke tube please chime in. -
Brisket on a pellet smoker help.
This will be my first brisket on my Camp Chef pellet smoker. I have looked at so many videos and read so many recipes my brain is on brisket overload. I would like to hear some tips and tricks to help me on this 15 plus hr journey. The number one question I have is on a pellet smoker should I... -
I can't cook chicken thighs
350 is what I did these on skin came out great. It was on my new Camp Chef pellet smoker. -
Want to use old bay just not sure where
You can use it on just about anything scrambled eggs are great with it.- binnesman
- Post #16
- Forum: General Discussion
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Pork Butt HELP!!!!
I always try to trim as much fat on the surface and leave about quarter of an inch on top. The butts have so much internal fat you really don’t need much on outside. Like everyone else chimed in it’s okay to remove the fat that did not render it happens. -
New England Kettle Style Grilled Cheese Porker Sandwich
My doctor won’t like this but I will blame it on you 🤣😂😂 looks so delicious -
First picnic shoulder, need advice
I just did two large pork butts on Tuesday was worried about timing as well. I started a thread and got a lot of great advice. The best advice that was given to me was start them early even they day before because you can always put it in the oven wrapped in foil at 200 and bring it back up to... -
Spatchcock chicken cook
The rubs are good I do prefer to make my own if I have the time there nice for a quick dinner. I hate the silicone and stuff they put in. But as far as rubs go the meat church line is good. -
Salmon First time help
How do you think cherry wood would do? Imagine it will give it a beautiful color. -
My first butt have questions.
Thanks for all the great tips my friends so glad I found you all. Salmon is up jext -
Spatchcock chicken cook
Missed the finished photo it turned out very nice -
Spatchcock chicken cook
How did they turn out? Any pics or you like me I tend to forget the pictures when I am hungry😁😁😁 -
Spatchcock chicken cook
They each weighed 8lbs and I cooked them in just over an hr. I did put a glaze but the color really cam from the rub. I make a lot of my ribs but not that one. It was the Holy Gospel from Meat Church. -
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Duck suggestions?
I love duck key is not to over cook and at the last 5 to 10 min use the high heat to crisp up the skin. Nothing like a crispy duck skin. Ohh and watch flame ups duck produce a lot of fat as they render. -
Thank You Alberstson's $1.65 Brisket
Anyone ever try Snake River Farms brisket wonder if it’s worth the money.- binnesman
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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1st Cook on New[ordered] Grilla Chimp?
Meatloaf that sound delicious Smokerjim you have a recipe for that.- binnesman
- Post #7
- Forum: Pellet Smokers
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Salmon First time help
Going to try salmon for the first time on my Camo Chef be. Do you have to brine and what does it to for the salmon? I would think if you cooked to temperature of 135 to 140 or when you see the white fat start to come to the surface the fish is done and not dry. Does the extra brine help? Just to...
