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Recent content by hp409ss
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I picked up a 4.5 pound (MiniMe) brisket from Walmart today. Since I am noob I have a few questions?
1) What part of the brisket is this?
2) What are the recommendations for cooking this time, temp.
3) Anything else I should know?
Sorry for the noob questions and thanks for the help!
Well this past Sunday I decided to try my first rib smoke. 3 racks of baby backs in my MES using the 3-2-1 technique. I rubbed the ribs down with a rub I have used for years and sprayed them down every 1 hour. When foiled I used a mixture of thinned down BBQ sauce/Apple Juice and teriyaki. I...
Decided to do my first fattie smoke for some Sunday football. Made 2 fatties one with scrambled eggs, home made potatoes and cheddar cheese. The 2nd scrambled eggs, linguessa sausage and pepper jack cheese. Smoked with apple chips in a MES till they hit 175.
The Weave
The Goods
Ready...
My wife has been doing this for years with meatballs. I tried it as a glaze on a pork line a few months back and it was real good.
Here is our recipie..
2 Jars Chili Sauce
1 Jar Grape Jelly
1/4 cup brown Sugar
Squeeze half lemon
2 table spoons worcester sauce