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Recent content by mike4
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the last two i did i smoked them for seven hours until one in the morning then i foiled and put them in the oven at 220 till six o clock in the morning came out great and even tenderer than they have previously and with seven hours in the smoker had plenty of smoke and bark
cooked the first brisket today and it came out good it was a 13 lb brisket. we just rubbed it down with salt and pepper and smoked it with oak and mesquite about half and half.
here it is at 8:30 this morning
and here it is 2 hours into the smoke
here it is done before slicing
here it...
yeah i really do like it here was just referring to some of the guys that can walk out back and cut down about 10 different types of smoking wood all we have around here are elm trees.
on a second note i cooked a front quarter from a 60 lb hog yesterday cooked it at 250 degrees with white oak...