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Nice eats!

Chef Jimmy's Brine mix Olive oil with rub (no extra salt added) Garlic, Paprika, black pepper, thyme. Finished product nearly 3 hours in applewood. Very slightly overdone, still very juicy and OMG the flavour! All the way to the bone! All in all, everyone loved it and I'm...

"Another first brisket thread" keep em coming! Looks great! Nice smoke ring. Yummy! I'm taking all these threads in when I pull the trigger. Great job!

So this will be a work in progress thread, just to raise the drama! Pics to follow on Monday, suspense! So I picked up 8 nice big turkey drummies and they are currently brining. My first ever brine! Fairly newbie smoker here... Shoutout to Chef Jimmy J, I'm using your brine recipe. All I can...

This is what I do when smoking beef tenderloin. http://www.smokingmeatforums.com/t/246240/beef-tenderloin-reverse-sear It always turns out amazing and allows me to sear/cook to individual preference. I like my steak blue, the GF likes hers medium. I tried pre-slicing once and it was...

Thanks Al! I completely forgot the cook setting, etc... I was drooling and getting hungry posting the pics...lol. Temps - varying, between 200F and 275F. I still had to turn the burner on and off the whole cook time. 5 Hours total cook time, 3.5 hours with smoke wood running. In the stock...

Hi there Frank! Welcome from a fellow Ontarian!

Here's some shots of what I smoked last Sunday. Texas Beef Ribs (that's what they call them at the butcher) and a 2lb piece of whole strip loin I had left over. No pre- smoke pictures of rub, just used homemade version of Emril's Essence over night. A coating of olive oil prior to putting it on...