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  1. roger47

    Sous Vide Brisket recipe?

    That sounds like a good plan. Like I asked SmokinAl, What is your take on "Wet" brining the brisket first?
  2. roger47

    Sous Vide Brisket recipe?

    Hi Al. Always enjoy your expertise in this. What is your take on this idea: I'm thinking of "wet" brining the brisket for about 3-4 days before I use the sous vide.
  3. roger47

    Sous Vide Brisket recipe?

    I was thinking of "brining" the brisket before puting into the sous vide. do you have any experience with this? I'm looking for anyone with any experience in brining "before" sous vide.
  4. roger47

    PERFECT RIBS EVERY TIME! This really works!

    Hi Al. I've followed your advice for a long time. You're the man! I'd like for you to please tel me again how to do the ribs (Non Foil). I did it once, lost your recipe/method and would like to try it again. Any info you can smoke my way would be greatly appreciated Al.
  5. roger47

    Newbie in md

    All the way in (Not extending into the cavity of course) covering every area. Probably 5 -6 injections just in the breast on each side. The thighs and a bit in the back. I used to put butter under the skin until I saw this fellow on TV inject the chicken with the melted butter. Unbelievable...
  6. roger47

    Newbie in md

    I recently tried melted butter injection on a whole chicken. Smoked it for 8 hours on my Traeger at 180. The most tender chicken I have ever had.
  7. roger47

    Hi Al. Question if I may. I posted the same on one of the threads but I thought I'd contact...

    Hi Al. Question if I may. I posted the same on one of the threads but I thought I'd contact you direct. I'm thinking of using you IT method for the ribs but I want to ask: If I smoke (Traeger) at 180 rather than the normal 225, do you think the lower temperature would dry out the ribs? I...
  8. roger47

    Hi Al. Question if I may. I thought that I would try smoking the ribs at a lower temperature...

    Hi Al. Question if I may. I thought that I would try smoking the ribs at a lower temperature 180. I've always smoked the ribs at 225 and I'm going to try and use your method for the IT of 195. Do you think the extended smoke time t the lower temp will dry out the ribs or should I stick with...
    • roger47
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  9. roger47

    PERFECT RIBS EVERY TIME! This really works!

    Your the MAN SmokinAl!!!
  10. roger47

    Assistance please

    Here's a photo of the Followed the advice from you fellas and it it turned out fantastic!! Hopefully this photo will get through.
  11. roger47

    Assistance please

    Thanks Sauced. I think I'll try that method of using a higher temp and then wrapping at the stall point. roger
  12. roger47

    Assistance please

    I plan on doing this first thing tomorrow morning (5:00am) applying the advice I have received and I will definite post photos. cheers
  13. roger47

    Assistance please

    Many thanks to all who have offered advice. I'm learning from you guys.
  14. roger47

    Assistance please

    Thanks again Al!!!
  15. roger47

    Assistance please

    Thanks muchly schlotz. As per my other reply to the others, I'm very grateful for the advice from you pros.
  16. roger47

    Assistance please

    Thank you very much for that. I'm gathering all the info from you experts in this!!!
  17. roger47

    Assistance please

    Some assistance please. How long to smoke a 7.5 lb Picnic Pork Shoulder bone out. I'm using a Traeger.
  18. roger47

    Favorite Beer

    Like I always say; The absolute best beer is the one you like.
  19. roger47

    "The whole world knew that it was impossible except for the fool who went ahead and dd it...

    "The whole world knew that it was impossible except for the fool who went ahead and dd it anyway" Marcel Pagnol
  20. roger47

    Favorite beers

    Like the statement for the "The Church Brew Works" Pittsburgh PA, "And on the eighth day, man created beer". This brew pub is one of my all time favourites.
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