Food Smokers and Smoking Tips/Tricks/Techniques

Lol.. Never angry. Just don't show any mercy to things that end up in my belly.

 

First of three, sliced 1/4". Several slices frying now!



And with eggs...awesome!

 

Damn

 

Smokin some chili bean recipe I found online....

 

nice!

 

So Im having a BBq tomorrow and Im trying a little different version of my brisket...I sprinkled with salt first then applied my rub recipe minus the salt. I want to see if it turns out better than if the salt is mixed in the rub. Its been marinating for 2.5 days now and should be tasty tomorrow once its done cooking I also have chicken and ribs...friends are supposed to bring sides so we should have enough food for everyone

 

Sprinkling and rubbing in coarse salt first is called a dry brine... usually you would do that and let it sit in fridge for at least two hours, then put on your rub. The way you did it will work as well, because the important part is to get salt on the meat without relying on the rub to do it.

 

So you're from Boston then?

 

Im also going to try wet brine on ribs and see how that turns out....

 

She needs a

 

Yes. A body bag.

 

In other news, stoked about doing another brisket tomorrow after work.



Trying to mass make food before I leave on my trip next week.

 

Anyone wrap their brisket? Saw an Aaron Franklin video where he wrapped one in peach butcher paper. Brisket came out very juicy, which is something I have yet to achieve. I'm thinking about buying a role and trying again.

 

I wrap my brisket in foil Havent had a dry product yet *knock on wood*