Search:

I will add a little "fuel to the fire" (pun intended) ....

I smoke fat side down. "Keep the fat between the heat and my meat" :)

Honestly, though, I don't believe it has been scientifically...

This is a great solution! Thanks for sharing

Congrats and welcome to the family. Great smokers, amazing company, and awesome support from this forum. A match made in heaven :D

Boiling or soaking ribs before cooking voids the warranty 😆

Thank you Jim. Great information!

Joe Smoker -

How did attempt #3 work out?

The only question I have is the sauce..... just not sure about it. Does it really make a difference?

Linda!

You had me at medium rare!!! Sounds amazing. Thank you for sharing the technique applied.

I asked the homeowner what type of maple, and she could not tell me. I decided to walk the neighborhood for pecan and go with that :)

Now that oil is on the march back up, it does not surprise me. The oil execs have money to burn now, and they will do so.

My neighbor posted photos of a pile of wood, curious if anyone has ever tried it.

Thanks,

D

I second Jim's comments! Let's make it a party!

Smokin Tex also has a smoker mat that would be great, once the landlord approves said smoker.

I might add that a possible winning strategy for said aforementioned landlord might be to offer up so...

Thank you, Doug!

I previously received responses on new threads, as well as threads I had made a comment on. Not anymore!

I appreciate your valuable assistance :)

All of the above!

Ferrell hogs will range from 35/40 lbs all the way up in the 200 lb range. Heck, even larger!

I am so jealous, where is the hunt?

Damn, Soda!!!

Well done mi amigo!

Smoked pork enchiladas.... is it an enchilada recipe with pulled pork subbed in? I love adding brisket to my tamales every Christmas, when the inlaws make them

Gonna have to find a good source from some pork belly. My mouth waters every time I read about people making their own bacon

Any updates???

Amen to that!

Thanks for sharing!

Oh, and he does not use a Texas Crutch (foil wrap) at all, at least not until the end of the smoke, when he would remove the brisket and wrap up for prosperity.

You should always allow your meat...

I will add something I have been meaning to try.

In talking to Scott @ SmokinTex, he cooks his brisket 1 hour per pound plus two hours. Going with this, a 12 pound cryovac'd brisket would cook...

Yes!!! Come on over, I'll make sure the beverages are ice cold!

Sounds good, JPR. How did this turn out?

If it came out too strong, you could adjust with a bean that is not as bold, or possibly use less of the bold stuff.

Welcome to the family, SmokinLinda!

This recipe sounds awesome, I feel certain many here will give it a try.

Growing up in Texas, Mesquite - my opinion here - is a little on the bitter side for...