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Recent content by plister
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Hey all!! First whole chicken smoke on my new Rec Tec. I'm excited that I can finally get some crispy skin now with the temp ability!
I'll be smoking it beer can style. The bird is about 6lbs. What temp is ideal to get the crispy skin but still get the smoke flavor. Temp and expected time...
Hey all! In the middle of smoking 12lb brisket. Been up since 12am!! You guys recommend wrapping?? If so, can I use parchment paper instead of butchers paper, I don't have any...
Also, will paper speed it up or just help contain juice?
Pat
Hey all! I'm gonna be doing my first whole (packer) brisket. I plan on smoking it all together. I was planning to keep connected the whole duration and then cubing the point and throwing it in a skillet to fry up with sauce and rub after.
Is that OK to do? Any suggestions???
Thanks guys!
Pat
Thanks all! I'm gonna start with the addition of an additional thermometer @ mid chamber to get a more accurate overall temp.
If I were to add an additional vent, where would I put it? At the very bottom??
Pat
Sigmo, thanks for the response!
And yes, overall it does work pretty well. I have made both brisket and pork shoulder that came out pretty good. Now, just trying to optimize it. Got frustrated with both of my long smokes that I couldn't get it under 240..
So, I did replace the thermometer...