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Schlosser

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  • Valentine's Day Brisket

    14.5 lb whole packer.  Mixture of John Henry's Pecan & Sugar Maple rubs. Mesquite wood. 250 target temp. Pulled flat at 185. FTC. Cubed point added more rub and smoked another couple hours. BBQ sauce last bit.
  • Re: Wings and stuffed jalapeños?

    I used bricks until I got an adjustable rig. Best accessory made. Gives you lots of cooking options.
  • Re: Wings and stuffed jalapeños?

    I usually do indirect with drip pan (bacon grease causes flare ups) at 350 with 3-4 hickory chunks.
  • Re: Playoff Fatties!

    Sorry, they were eaten before I got pics, but they turned out great! I'm a BGE rookie myself. Fatties are easy and tasty. They're ground sausage rolled flat. I used Bob Evans Zesty Sausage (in a tube) Put it in a zip lock bag and roll flat. Cut the sides of the bag, stuff with whatever fillings you want, then roll the sausage, put some of your favorite rub on it, then use a lb of bacon to make a weave to wrap around it. I googled bacon weave and found several sites showing how to do it. Very easy. Give it a go. You'll love them!
  • Playoff Fatties!

    Getting ready to smoke some fatties for the Bengals game. One stuffed with provolone, onion, jalapeño, rub on the outside, wrapped in bacon. The other pizza sauce, cheese, pepperoni, mushroom. 300 indirect, 2.5-3 hrs or till done, apple wood, rest in foil for an hour. Sliced and served on yeast rolls. Easy cook and taste awesome! Who Dey!!
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