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Just smoking a 12 lb turkey today. Brined over night. Water, Kosher Salt, Brown sugar and worcestershire Sauce. Smoking on a side fire box wood charcoal smoker. (Old School) At 300 degrees until finished at internal temp of around 167 degrees. Happy Thanksgiving Everyone...
Well the day has come. So I have decided to go with JCBigler's idea. I have the brisket rubbed with an all season rub I use on most everything. I will have pics after I get the brisket out of the fridge and put on the smoker in about 2 hours. So I am just wondering what every one that uses a...
Hey first I wanna say I really appreciate the advice and help from all you fellow smokers. So I need some advice on smoking a brisket for someone else's family reunion. They want to eat it at noon. Will be around 20 lbs. or so for around 40 people. Wandering if I need to pull an all night smoke...
Squirrel they came with the nets on them. Don't think it makes much differense. At leats I can't tell any.
I normaly use Hickory but all I had was Mesquete, might get a better smoke ring not sure.
Just smoking a couple Pork Butts today. Dry rubbed them last night with Cookies All Purpose Seasoning. And now they are ready to put in the smoker. Going to do them at 225 until 195 to 200 and pull em. mmmmmmmmm
I have had beaver in a crock pot before, I is actually darn good to eat. Not much fat on beaver meat so i am not sure how id would smoke. Afraid it might be to dry.