Wow...what a great find on the web! Just wanted to introduce myself. Looking forward to good feedback and trading out info with all of you.
Started smoking about 1 1/2 years ago. Currently using a CharBroil Silver Smoker. Good entry-level equipment. Big believer in combining wood and charcoal together to get results. Finally bought a temp gauge for the smoker today. Been winging it and it's time to get serious. Gave it a test run and surprised such a thin-walled smoker could hold so much heat. Varied success with brisket, pulled pork and sausage.
On tap for this weekend...brisket and pulled pork. Any thoughts on the following:
Brisket: Marinating? Never marinated or brined...not big in Texas but have had various comments from other smokers on their success. Also...wrapped or unwrapped for the duration of the smoke? I always start off unwrapped for 3 hours then wrap for the remainder...12 hours total. Sometimes brisket comes out tough...almost as if it boils in it's own juice. Think bare for the duration with a frequent mop might be the way to go.
Pork: Recent comments on injection with apple juice. Thoughts? I usually make a rub with brown sugar and wrap the butt in foil after about 2 hours of smoke.
Ready to set up for the weekend!!!
SmokinInTexas
Started smoking about 1 1/2 years ago. Currently using a CharBroil Silver Smoker. Good entry-level equipment. Big believer in combining wood and charcoal together to get results. Finally bought a temp gauge for the smoker today. Been winging it and it's time to get serious. Gave it a test run and surprised such a thin-walled smoker could hold so much heat. Varied success with brisket, pulled pork and sausage.
On tap for this weekend...brisket and pulled pork. Any thoughts on the following:
Brisket: Marinating? Never marinated or brined...not big in Texas but have had various comments from other smokers on their success. Also...wrapped or unwrapped for the duration of the smoke? I always start off unwrapped for 3 hours then wrap for the remainder...12 hours total. Sometimes brisket comes out tough...almost as if it boils in it's own juice. Think bare for the duration with a frequent mop might be the way to go.
Pork: Recent comments on injection with apple juice. Thoughts? I usually make a rub with brown sugar and wrap the butt in foil after about 2 hours of smoke.
Ready to set up for the weekend!!!
SmokinInTexas