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First Brisket
I wanted to say thanks for the guidance provided several weeks ago about increasing the temp and time. Here's the result: Temp was 235 for 11 hours. Came out super tender and tastey. Can't remember where I found the original receipe for these smoked jalepeno poppers, probably on this site... -
Greetings and a question that's been nagging me
Hello everyone, I've been a lurker for a while, butjoined today. Everytime I've searched the web for smoking or griling information, this site and its forums kept providing the most information without the "forum drama" I've seenin the past. So, well done folks! I've read many posts about temp...
