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Brisket Chimichanga (Leftover Brisket idea)
I smoked a small packer brisket for competition practice yesterday, 10 lbs before trimming. Injected with beef broth and Bragg's liquid aminos. Rub was pepper/salt/garlic based. Did low/slow at …5 · -
Re: Meat is tasting too smokey?
I don't go by time to preheat, I go by the color of my smoke. White thick smoke means it isn't ready yet. You want "sweet blue", thin wisps of smoke, almost clear. Sometimes that …1 · -
Smoked picnic shoulder
I put a pair of pork picnic's on my Egg last night at midnight and then laid down for a two hour nap. Woke up 6 hours later in a bit of panic but was relieved to find the Egg took care of busine…1 · -
Re: Please Help - Chicken Wing Recipe
For me, it's what my son coined "30-20-10" wings years ago, because it's easy to remember. 30 minutes at 375 indirect, then flip 20 minutes, then toss in sauce, back on the grill …2 · -
Re: I'm having an issue with my smoking
That doesn't sound like too much wood, I've used more than that without a problem. I think Eggcelsior is right, the wood might not have been smoking clean yet. Look for the smoke to turn fr…3 ·
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