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1.5 hr update. No noticeable color difference. Tried a cheese stick and its pretty damn good, could use some more smoke though. I'll keep the updates comin, smoker at 72-73*
Nice setup. If you havent gotten to know your smoker yet Id suggest starting with a pork shoulder or some chicken. Theyre more forgiving of temp swings and are much much cheaper than brisket these days. Good luck!
Q-view added! Wouldnt want to disappoint my unpaid advisors round here. Plugged in my maverick probe and the smoker was 68* and then bumped to 70* when the AMNPS was added. Shes been holdin steady at 70* for 15 min now. Outside temp is 59* with the occassional light breeze. Am I good with the...
Thanks for the reply guys. Alright I'll be shootin for 70* and below. Im about to go light the AMNPS (took me longer than anticipated to get cleaned up outside) and the only thing Im unsure about is how to control the temp? I think I remember the AMNPS needs lots of air so you smoke with all...
Alright Ive got all the equipment and nothing to do tonight so I thought Id try out smoking cheese. Have a couple blocks sitting out waiting to hit room temp. Id like to throw a couple of string cheese sticks in there too (assuming theyre mozz sticks), do I smoke them the same amount as the...
How much does the brisket weigh?
The more I learn about smoking meat the more I realize the rub isnt as important as I originally thought. Let that wood flavor accent the meat and itll shine. A lot of people here suggest a simple SPOG rub (salt, pepper, onion powder and garlic powder). Cant...
Sliced pic added! Alright since enough of you guys hassled me about not showing the final product I'll post it. Was embarrassed about my slicing abilities so I only took one shot unfortunately. Thanks for all the comments, input and watchin.
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