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I thought about doing some uncased ones as well. How do you like the finished product compared to cased?

This is great! Anytime dealing with sausages and things like that, it is always said to keep things as cold as possible, so I always had the meat chilled. I will definitely give this a shot!

LEM 5lb Mighty Bite Manual stuffer

Howdy all, I've got a situation with snack sticks that I need some guidance on and was hoping you all could help a first timer out! Sorry in advance for the length of this!! Deer season is approaching, so I thought I would clear out the freezer and make a batch of snack sticks. Got it all...

This may be an odd question, but does anyone use rosemary in their brisket rubs? I love rosemary, and I am wanting to customize my brisket rub a bit, instead of it just being a standard rub recipe I found online or a bottled rub from the store. I just haven't seen much in regards to people using...

I probably need to give fat side down a go, since so many have recommended it, and it does make sense. A lot of the BBQ guys I follow here in Texas are running stick burners, so of course they go fat up. I'm learning and adjusting with every cook and fat down may just need to be an adjustment I...

This is great...I am absolutely on board with having a water pan under the brisket, and that shelf looks like it could do the trick!

Hey there everyone, Sorry in advance for the long post...I can get a little long winded. I have a Pit Boss 820D3 and I love it for the most part. I have made some great food with it. I cooked a brisket this weekend and something I have run into is that the bottom of my briskets (and pork butts...

I have the SV18. I like it pretty well. I have turned out some superb poultry and smoked steaks. Tried my first brisket this weekend and it worked pretty well, but the 24 would be better for briskets and ribs due to the size. Smoking at really low temps is difficult. Will need to purchase a...

I was even telling my buddy the whole time, "it's not so much about the IT as much as it is when the meat gets tender.". I should have listened to myself, haha!

I wasn't going off of the factory thermometer. I have a ThermoPro TP-08 that I have used with turkeys, chicken, sausages and haven't had any issues, so I doubt it is the thermometers. We did determine that my buddy's thermometer on his smoker was off by about 25 degrees. Sounds like a consensus...

What's up guys!? Been a while since I have been around...had my first kid a couple months ago, so life has been changing! It has been great though... I wanted to detail my first brisket cook for you guys and see what your thoughts are on what I need to do differently. I will try to be as clear...

One of these days...great googley moogley!

Tasty!

That looks delicious! I have been anxious to try a venison neck roast. All the guys in my deer lease (who have hunted much longer than me) never keep the neck meat because they say it tastes like dog food, haha! I know that cannot be true, because I see so many people eating neck roasts, even...

Welcome to the party BAMF! Being fairly new here (and to smoking) I can't offer much advice, but there are many knowledgeable and helpful folks here. There are also TONS of threads you can read through that have a plethora of information. You came to the right place! One suggestion I do...

Oh wow, I did not know that! Wish I would have come here before I made the sausages instead of YouTube, haha! I don't believe any of the videos I watched mentioned soaking them for that long. Good to know! Thank you guys so much for the help!

I'm guessing I overpacked them, even though I felt as though I was leaving some space. I made 25lbs of sausage, and I had casings left over from that package I bought, which is supposed to make 20-25lbs. :oops:

Dry packed in salt. http://a.co/7LmWHlS

I soaked them for 2-3 hours. I was also having a tough time making the links without busting the casing, and I was trying to make sure not to fill them too full. Would soaking them for a longer period of time make them a bit more forgiving when twisting the links?