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Montreal smoked meat is ready.
Well its been a long wait. I brined the brisket in a wet brine for 12 days. I cooked the brisket indirect at 225f with sugar maple for smoke. I fully cooked the brisket on the kamado without steaming…3 · -
Re: Good Morning, Brisky
I have a brisket going too. Went on last night at 12:30 (time adjusted) at 225f. Its now at 171f internal temp.1 · -
wood oven pizza non Egg cook
Some quick pictures of one of seven wood oven pizza's tonight. This is my pizza its has mushrooms, onion, red peppers, black olives, pineapple, salami and ham.2 · -
Re: Unchartered waters.....Brisket Virgin
Should be good.1 · -
Re: How to make chicken wings have crispy skin?
I'm in the coat with corn starch or baking powder and rub camp and cook indirect at 400f. I use a plastic bag add some wing and the coating and shake .3 ·
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