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Baby back 2-2-1
Is 250F high enough to alter cook times for the 2-2-1 method? Seems that's the (indicated) temp to get decent smoke with the new iron skillet. -
I think I got one right.
Trying to master the reverse sear, but I haven't had many chances to practice. Today gave me a chance, and it seems to have worked out. Now, if my pattern holds, the next one will get screwed up. -
Thought I'd share a household favorite
I call it a "quick smoke." I cook bratwurst on the bread rack of a Charbroil infrared grill with apple chips in the trough. They cook for about 45 min on ~400 degrees. This was a batch from Wednesday: -
Wood types for reverse sear
I've been wanting to get a good reverse sear on beef, but my first attempt left me underwhelmed. I think it was my poor job of keeping up the smoke. I used a mix of mesquite and Jack Daniels oak thinking this was well suited to beef. What do you think? Any recommendations on the oak/mesquite... -
Tryin' to learn this smokin' business
Hello everyone. New member here hoping to get really good at smoking all sorts of meats. I'm off to a decent start with pork. I'm in the metro Atl area with a Masterbuilt Sportdman Elite 2-door gasser that I got for Father's Day. Glad I put that needle valve on it. I also have a Charbroil...
