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3.3ib Whole chicken ideas?.
I’d brine for atleast 24 hours with a buttermilk/water/salt/spices brine. rub: paprika, cumin, salt, pepper, cayenne is a good place to start temp: I would do no higher than 250 to get that good wood taste time: 3 hours or so. so coat with rub: spread mayonnaise or mustard all over the... -
What's the deal with Pecan wood?
Or mayhaps an axe? I believe axes were made for such tasks.- BigTaelor
- Post #22
- Forum: Woods for Smoking
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Marrow bone suggestions
Shoot, I use marrow bones for soup base. I smoke them first with pecan. -
What's the deal with Pecan wood?
I have used pecan in central Texas all my life to smoke. Sure, mesquite is around but held low and slow (no higher than 250) pecan gives a much better nutty and spicy taste. Idk what happened with your wood, but I’d source it from a different place. When the old folks at church would cut down...- BigTaelor
- Post #12
- Forum: Woods for Smoking
