Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
What raymo said is spot on I love my maverick et-732. Try putting a light coating of yellow mustard on the butt it will help the rub stick and you won't taste it in the final product. Be patient the meat will be done when it's done. Do not open the smoker unless you have to. minion method works...
Did you use the 2-2-1 method for the ribs? I find this makes them come out wonderfull you can do a search for both 3-2-1 and 2-2-1 depending on what kind of ribs you have. What temp did you pull the brisket at? Brisket is one of the hardest pieces of meat to get just right. Try doing a nice pork...
10:00PM butts come out of the fridge
As you can see one of them is much bigger than the other
10:30 PM they go onto the cooker
3:00am the smaller of the 2 butts is done and is wrapped in foil and thrown into a cooler to rest until it's bigger brother is ready but that's going to be a...
9:00PM OK , I started the kamado early to give me a while to dial the temp in and to let it come up slow. Here is how I usually start my kamado. I put about 20 briquettes in my Weber chimney and then put it on the propane burner from my masterbuilt 7in1. Forgot to use the flash on those pics...
I Am using both because lump is hard to find in big bags for a good price here and costco sells competition bags 2x18 pound bags for less than 20$. Recently i learned my nearest bjs carries frontier 38 pound bags for around 20$ so i will be picking up 1 of them to see if i like it as ive seen...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.