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- Users: sookieq-bbq
- Content: Threads
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Pulled Pork, Rookie
Alright, need a PP recipe! Rub, best cut, injections...all welcome!- sookieq-bbq
- Thread
- Replies: 3
- Forum: Pork
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EMERGENCY QUESTION
Brisket was put on smoker at 2am, power out at 5am (electric smoker). Placed in fridge at 7:30 for food safety. Think the brisket will be ok health wise?- sookieq-bbq
- Thread
- Replies: 4
- Forum: Food Safety
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Memorial Day Brisket!
Two 6 pound flats! Decided to not mess with the point this time...ha! This seasoning is amazing!- sookieq-bbq
- Thread
- Replies: 3
- Forum: Beef
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Green Mountain Grill, Amazing Results!
- sookieq-bbq
- Thread
- Replies: 1
- Forum: General Discussion
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Issue with getting Brisket Point right
Hello all! I bought a Green Mountain Grill and have done 3 briskets so far. Each were 12 pounds. I smoke on 225 and use a heavy pepper rub. I am having an issue with getting the point tender and not over smoking the flat. Suggestions?- sookieq-bbq
- Thread
- Replies: 6
- Forum: Beef
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Newbie!
I've loved cooking my whole life. Grew up in a single parent family and really had no choice, lol. Hope to learn!- sookieq-bbq
- Thread
- Replies: 3
- Forum: Roll Call
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