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Evening fellow gurus. So I made a brisket for my wife for Mother’s Day. Overall, turned out good, not great though. I’ve been playing w/ hot and fast lately. 275-315, and I keep burning the bottom. So much so I have to cut it off. Moisture, flavor are there, pull apart tenderness. Anyone...
Evening gentleman. Any tips for making a more moist brisket? I've done a few. My last 2 had great barks, smoke rings etc but still dry. I've done fat up and down. Low and slow 225-250 8 hrs. Hot and fast at 300-325. I've been injecting lately too. Is there a wrong way to do so? Should I...
Hey all. Just curious how many Georgians are out there? This is one of the first new posts I've made myself. I'm 34, a rookie who got my first smoker in June this year and am totally hooked. I Live in Canton.
Turned it to be a nice day in Ga. Wife wanted Bbacks, I'm still learning Brisket so what the hell, make both. Smoking in the TMLE Horiz Offset, Hickory, Apple and a few Mesquite for the Brisky.
Brisket- injected w/ a mix of Dales and Beef stock- sit and fridge for @ 3hrs.
Rub-
Salt, pepper...
Pork loin Expert needed. Originally Posted by dtj16
I'm 1 for 3 so far, my first loin being great and serving about 12 people. Just rubbed w/ my spice mix and spritzed often w/ a mango agave juice. My last 2 not good. Was it wrapping it in prosciutto that messed it up? Brine? The 2 bad ones...
Trey here in Canton, Ga. Dad to 3 kids- Service mgr for a millwork suppley company; wife's such a good cook she makes going out to dinner usually a disappointment. Got my first smoker @ 2 months ago, BTL PELLET fuel vertical smoker, after 2 months, the drive shaft separated from the motor and...
Trey here in Canton, Ga. Dad to 3 kids- Service mgr for a millwork suppley company; wife's such a good cook she makes going out to dinner usually a disappointment. Got my first smoker @ 2 months ago, BTL PELLET fuel vertical smoker, after 2 months, the drive shaft separated from the motor and...