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Recent content by andookc
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I appreciate everyone's input.
As far as the wood I use...I buy chips and chunks (Cherry, Apple, Hickory) from a local grocery store here in Texas called HEB. The wood seems to be pretty decent but then again I'm no expert. I used to soak the chips and chunks but I never do that anymore. The...
So I'm slowly starting to get the hang of this smoking business but the devil is in the details and so I have some questions. I hope someone has the time to answer. Thanks in advance.
I have a PS PK 50 PP Electric Smoker.
http://www.psseasoning.com/index.cfm/act/product.view/product_id/2947...
Thanks guys,
Ill have to get pics up later of the results. The brisket came out terribly although the guests were saying that it was fine but really it was dry. I did the foil method. I put it in foil at 165F, then let it cook in foil with 1/2 cup of beef broth until it reached 195F. Now I do...
Thanks for the reply, I really appreciate it...one quick qustion for clarification
"2. Would you have water in the drip pan the whole time, none of the time, part of the time? Yes"
Is "yes" the answer to having water in the drip pan the whole time, none of the time or part of the time...
So I've decided to try a brisket for my first time since I bought a PS PK 50 PP Electric Smoker.
http://www.psseasoning.com/index.cfm/act/product.view/product_id/2947
I picked up a 5lb brisket from the grocery store. Its a flat with with about a 1/4" fat cap on one half that tapers to...