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my nephew is bringing a 10# peice of venison to my house tomorrow and i have never cooked it, much less smoked it. if any of you could give me the basics, that would be great. i have to look good in front of him, not only cause he is a younger family member, but he was my apprentice till he went...

i did some abt and a couple of shoulders yesterday for the chargers game, turned out awesome. put a thin slice of motzerella in each jalapeno then a little seasoned cream cheese to fill the rest of the way, wrapped in a full peice of bacon and then when they were finished.........thinley slice...

alright, im finally getting a chance to use the smokie okie method for a brisket. ii bought this peice of meat a few weeks ago hoping to do this, but work has got the best of me lately. i sure hope mine turns out like all the folks writing great reviews on this style because i just spoke with my...

i did some fish that was given to me by a work buddy, i love being friends with avid fishers and hunters, great benefits. i did salmonclubbers dry rock salt brine, a bit salty, but thats my fault for overdoing it. still turned out good.

how long is it safe to leave unopened, vaccum packed brisket in the fridge before cooking it. sell by date is end of oct.

should i use coca cola? what temp should i bring it to? crispy skin? oh boy

i smoked it in a foil pan till it reached 170*, put lid on pan and finished it to 194*.........this is my new favorite number!

we did a brisket on sat/sun for the games and it was gone in a matter of hours, so; we did a 13# on tue and have leftovers. we have never had this problem before, and want to try some recipes that are tried and true. i know, if anyone can help, you guys can.

my first abt and fatties are done. many hours later...so is my brisket. abts are amazing, some genius came up with those. thank you all for all the tips, you really eliminate lots of trial and error time and money.

alright, here are my first atbs and fatties. oy yeah, and a 13# brisket($1.59/smart and final).more to come...

what kind of rub are people using on their briskets? i dont know if i should use less sugar or perhaps more... what are the rules?

forgive me, im new. i have never used a water pan under my meat, i should be, right? i soak my chunks and dont have a problem with a smoke ring. guide me right, please.

i cant find the basics for atbs anywhere(or fatties, for that matter). can someone help, please?

does anyone know where i can find dutches bean recipe?

i have to smoke a bunch of salmon for a family event this weekend, and i am the youngest sibling in a family of seasoned eaters. i have never had great results with my brines for fish and need some expert advise on brine and temp vs. time for my smoke.

new to the forum, begining my smoking career. i am just to the point where everything coming off my smoker is good. i have a char-griller grill with the fire box on the side, it was cheap and seems to do pretty well. curious what you experts think about this unit.