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Recent content by that-guy
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I just pulled a 2.4LBS Chuck roast about 2" thick that I plan on smoking for dinner Saturday evening. I would like to get as close to sliced brisket as I can. What would you recommend for time and temp?
Thanks in advance
i think the total time was around 15 minutes, right as they went on i had to refuel and stoke my fire box so it was a bit on the cool side when they went on
i came across some fresh shrimp today while at the market so i picked up a couple pounds , i was going to go with the traditional shrimp alfredo but decided to try and smoke them instead while doing some searching on here i came up with this.
how any good smoke should start
first i smoked...
well i spent most of the morning looking for a non traditional fajita recipe and finally came up with this tasty plate. i marinated chicken breast in a Caribbean jerk sauce and grilled them up along with the onions and peppers, then for a side i freshly prepared some salsa and chips. these...