gambino
Newbie
- Jan 3, 2017
- 1
- 10
Hi, I've been lurking this site for a couple years now, borrowing recipes and ideas since I stumbled on it. I'm 30, from Fort Worth, Texas. Been smoking for about ten years now. Used to mainly cook brisket but I've been branching out since I found this site.
My day job is marketing/video/photography work so hopefully if I remember I'l be able to get some good pics of my cooks, hard to remember when it comes out and looks so dang good. The turkey in the profile pic was a 20lb I made using Pop's Brine - Brined for 4 days and cooked @ 240 for about 9-11 hours. Turned out great. Looking forward to a lot more great cooks, trying a smoked Bacon wrapped venison backstrap this weekend so hopefully I'll have some more pics.
My day job is marketing/video/photography work so hopefully if I remember I'l be able to get some good pics of my cooks, hard to remember when it comes out and looks so dang good. The turkey in the profile pic was a 20lb I made using Pop's Brine - Brined for 4 days and cooked @ 240 for about 9-11 hours. Turned out great. Looking forward to a lot more great cooks, trying a smoked Bacon wrapped venison backstrap this weekend so hopefully I'll have some more pics.
