My name's Jeremy Poor. From Hawkeye, Iowa. Mid 30s. Married. 2 kids, 2 dogs. Hunt. Fish. Drink. Eat. Experimental cook. I'll try anything once. I have a 36" Cabelas vertical LP smoker and Chargriller grill. Lived in Abilene, Texas (Dyess AFB) for 3 1/2 years and became a huge fan of brisket. Cooked my first two briskets mid-June. 1st one was a whole that went 14.5#s, smoked with a blend of apple, cherry, mesquite. Dry rubbed with a little of everything that sounded good. No moppin' sauce on it. It turned out better than I imagined it would with everyone complimenting the grillmeister. I look back and realize I made a couple of mistakes, mainly not wrapping it and letting it rest in a cooler for a while. 2nd one was a flat cut that was maybe 5#s. I dry rubbed it with a garlic, cracked pepper, and Cavender's greek seasoning. Smoked it with the same blend of woods. After the first 2 hours I sprayed it with Welch's Orange pineapple apple. Wrapped it and sent it to work with my wife. She's a nurse and fed it to her coworkers. Big round of applause. One lady called and told me that "If I knew beef could taste like this, I'd actually eat it" Going after the 3rd try this weekend. I've smoked wild turkey too. Need to change the way I did that though. Done a few fatties. My favorite was bratwaurst meat with a spicy alfredo shrimp in the middle. Done chickens many different ways. Still waiting to do some pork butts and ribs. Those will probably be for the holidays though. Just a little about me.
JP
JP
