SMF Premier Member
- Joined Mar 17, 2019
It’s Finally warm enough to fire up the smoker so I picked up a brisket last night, seasoned it up and threw her in the smoker at 5am.
Kept it simple on the rub, kosher salt, black pepper, garlic powder and onion powder.
Smoker is running 245-250
Smoked 5# of cheese last night, have 2 pork tenderloins and a whole pork loin we will start curing today for some Canadian bacon..... this is an expensive time of year for me.
Only several more hours to see how it turns out.