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Hey Matt did anything ever come of this, I am thinking about doing something along these lines too and have a few ideas in my head and a great space for it. I too am interested in building the mother of all grills. I was hoping to be able to smoke, grill, pizza oven, and rotisserie a full pig...
Let me know how this works out, I did it once for a brisket, but I was still getting up all night checking her, worried something would go wrong, would be interested to see what temps and times you came up with that worked. I also was thinking about getting up at night once and wrapping her...
So I tried my hand a my first whole brisket this 4th of July. I did not use the Texas Crutch and I basically kind of want to subscribe to the purist theories on this forum that you shouldn't need to Crutch it and if you have the right temp, low and slow, with plenty of moisture and pressure in...
Thanks everyone here is a link to my Jicama Slaw recipe. It's really pretty good and I have used it for other things. You might want to add a bit more cayenne pepper, I have to drop it down a bit due to young kids. It's nice cause the Jicama adds an apple/pear like crispy sweetness to match...
Been working on smoking with my grill indirectly for some time but had trouble keeping constant heat so I broke down and bought an electric Masterbuilt smoke. For my first attempt I tried a 6.78 lb pulled pork shoulder NC style. I included a graph of all of the temps... what can I say I'm an...
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