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  1. J

    Is time the only factor in regard to the thickness of the pellicle?

    I smoke salmon for my wife, I’m not huge on fish but do enjoy this particular smoke kind so dabble every once in a while in the eating of it. For whatever reason, the Pella call last night was pretty thick. I think I actually left it out to air dry for shorter than usual and maybe the temps...
  2. J

    Ways to add flavor after a simple brown sugar and salt, pepper brine.

    I’ve always cooked my salmon pretty much the same way, 2 cups of brown sugar, half a cup of salt, and a tablespoon of cracked pepper. Glaze it with honey in the last 15 minutes of the cook. Taste great every time and no complaints. I did think about adding some ginger, dill, etc. And wonder...
  3. J

    How to get chopped beef from a just ok cooked brisket that’s been sliced and in the fridge for a night?

    Hey everyone! New to this community and excited to learn a few things. I smoked my first ever brisket yesterday and it went just OK. It wasn’t dry nor under cooked, I think, but just kinda meh. I was mentally tapped from such a long smoke when I woke up early that for whatever reason I cut it up...
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