ok, tomorrow i will be starting up my rusty ole smoker .. to give it another try ... i have 2 whole chickens, 4 5lb beef roasts (dont recall the exact name of the cut, but it was larger, and i cut them each in half kind of a long slender peice with fat on one side) and 2 small stuffed fattys ...
this will be in an old brinkman horozontal peice ...
i know there will be longer times on the roasts then the other peices most likely ... i am not sure though if it matters if i put it all on at once, and pull off whats done .. or should i wait a bit before putting some of it on? ...
will be starting it up tomorrow morningish to have it done by tomorrow night ...
no, no photo's yet ... will snap a few before putting it all on, right now the chickens are in brine .. and the beef is already rubbed and in the fridge .. and the fattys are seasioned, stuffed with onions and cheese ...
guess its ok to post this here, instead of 3 different topics with three different kinds O meat...
this will be in an old brinkman horozontal peice ...
i know there will be longer times on the roasts then the other peices most likely ... i am not sure though if it matters if i put it all on at once, and pull off whats done .. or should i wait a bit before putting some of it on? ...
will be starting it up tomorrow morningish to have it done by tomorrow night ...
no, no photo's yet ... will snap a few before putting it all on, right now the chickens are in brine .. and the beef is already rubbed and in the fridge .. and the fattys are seasioned, stuffed with onions and cheese ...
guess its ok to post this here, instead of 3 different topics with three different kinds O meat...
