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onelikearock
Posts: 115
Dry rub over night, smoked half of an 8 # oven stuffer at 250
degrees for 3 hours and temp in breast was 165 degrees. Used cherry for smoke.
My 91 year old Mom said she ate too much but could not help it. Baked sweet potato at same time.
degrees for 3 hours and temp in breast was 165 degrees. Used cherry for smoke.
My 91 year old Mom said she ate too much but could not help it. Baked sweet potato at same time.
Smoked meat loaf tonight,
ymmmmm!
ymmmmm!
Chesapeake, VA
Comments
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nice job, and welcome to the forum.
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Looks awesome...I try and brine poultry for 12 to 18 hours in a solution of water, salt, sugar and herbs from boneless chicken breasts to whole turkeys. Maybe it's me but I find it helps to create an even more moist end product.
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Thanks for the good comments
I have brimed before but this was real moist
Chesapeake, VA -
Meatloaf on and smokingChesapeake, VA
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