Hi everyone, just wanted to say I love the site and all the helpful hints. I look forward to learning from each of you that are experienced in the art of smoking meats.
I just purchased a CharGrill propane grill with side smoker attached.
I am breaking it in with a beautiful brisket, marinated in Pepsi, Worcester sauce and a little garlic overnight. Removed it this morning and patted dry, used mustard as a base for the dry rub, fired up the smoker and am using hickory to smoke with and cowboy charcoal chunks. Have the temp staying as close to 250 degrees as I can, seems easy so long as you watch it closely. I have been basting every hour with a mix of apple cider and oil.
Any tips would be appreciated.....
Thanks for reading and happy smoking!!!!
I just purchased a CharGrill propane grill with side smoker attached.
I am breaking it in with a beautiful brisket, marinated in Pepsi, Worcester sauce and a little garlic overnight. Removed it this morning and patted dry, used mustard as a base for the dry rub, fired up the smoker and am using hickory to smoke with and cowboy charcoal chunks. Have the temp staying as close to 250 degrees as I can, seems easy so long as you watch it closely. I have been basting every hour with a mix of apple cider and oil.
Any tips would be appreciated.....
Thanks for reading and happy smoking!!!!