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I started with a 10# brisket. Did a little trimming then put on a salt , pepper, onion powder & garlic rub. I smoked it at 230 for around 6 hours to get to 165 degrees. I then wrapped it with about 1/2 of a 12 oz stout I had on hand. I let it go until it hit 205 then pulled it off & let it rest...
Your talking right up my alley. I'd never use a beer I wouldn't drink. That being said I really like stouts and porters. For chicken they might be a bit heavy though. I've found that during the summer I enjoy a Michelob Lime Cactus. It's got a slight citrus taste with just a little twang. Could...
I'm going on hour 5 of what I expect to be an all nighter 12 hour smoke on a Boston butt all because my son promised que to the guys at work. What us tuff guys won't do to keep em happy 128526
I'm trying to find a brisket, their scarce as hens teeth round here. I did manage to smoke some country style ribs and chicken breast today just to stay in practice. Oh I also tossed a butt on.