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Oktoberfest today! Cured Pork Tenderloin going on the smoker soon to be turned into scrumptious Kassler Ripchen!
Also a turkey breast for the "ahem" non CUTE animal eaters..and a 1/2bbl of Oktoberfest Bier-
What happened?
Smoked a brisket in hickory yesterday, GOSM @220deg. Smoked non stop for about 4 hrs before I foiled at 170- Pulled at 195 and rested. I had continuous smoke the entire non-foiled time. After slicing I immediately noticed there was a very small smoke ring, I mean less than...
Anyone have experience using Maple Syrup? I've googled and only came up with some asian inspired sauces, I'm looking more for a BBQ sauce with a maple kick-
Also, does anyone see a problem using a savory type rub like Jeff's in conjunction with a sweet maple sauce? Will it conflict?
That's pretty cool- One day, I hope to take on sausage making, but to tell you the truth, the whole process intimidates me a bit. I'd like to make smoked sausages like landjaegers or salami.
We're on our way to the Lake of the Ozarks in Missouri- we're planning an evening at the "Ozark Bar BQ". Has anyone been there?
http://www.ozarkbar-b-que.com/
I think I read somewhere that you can put sand in place of the water in the GOSM- can someone tell the reason behind the water pan, and if sand will work?