We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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So I have been cooking about 3-5 days a week some fast cooks and some slow and low for 6 months. I have cooked burgers to pork butt to st louis ribs and even took a shot a curing and smoking my own bacon.
Well I have yet to cook a brisket in fear of ruining it. I am dying to try one but it seems to be a big peice of meat. I also have a party coming up in Sep. where a friend of ours who sells high dollar sea food to hugh end restaraunts has offered to provid me scallops and a kobe brisket, on her. I realy really dont want to mess that up. I have often heard brisket is a tough cook that you either get right or destroy.
I do have a digiQ to use but would like to get some advice on cooking and the normal reassurance that we get on this board.