Discussion in 'Roll Call' started by frisco88, Jan 26, 2016.

  1. I'm from Dubuque, IA and I work at John Deere Dubuque Works. I'm an avid outdoorsman and could truly live off of the land if need be. I have a Cajun Injector Smoker that I truly enjoy using. I have a great understanding of meats since most of my family used to work at the packing plant before it was shut down. I really enjoy smoking meats but I don't follow the standards of smoking. I inject and season whatever I smoke using the mixture I create from scratch and usually use mesquite chips but find a mixture and three good smoke sessions really make it taste like it does. At this moment I'm smoking a beef brisket with a unique seasoning I make using red wine and beef broth. Upon reaching an internal temp of 175, I then pull out the meat and let it sit for 10 minutes in my oven on keep warm. When I serve this particular recipe, it never lasts long. My boys eat it non stop until it's gone.
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Welcome to SMF

    Would love to see some pics of your brisket, feel free to share!

    Glad to have you on board!

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