- Nov 20, 2013
Believe it or not, we make BBQ in northern NJ. I have a Cookshack Smokette and have used it for about ten years (12 months a year), When i am not busy being an attorney, I cook. Brisket, ribs and pulled pork are my favorites but I do poultry, fish and sides on occasion as well. I am married with three adult (sort of) "children" and one grandchild. I stumbled onto your site as I have been learning about cured and cured smoked meats. Most ecently I dry cured both eye round, brisket, pork chops and pork loin and then smoked them and am trying to fine tuen the technique to improve the product. Looking forward to learing new things and approaches.