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  1. S

    Smoked cheese

    Hello all, Have not done smoked cheese yet, but would like too soon. I would think a smoked horseradish cheddar would be great with brisket. Any recomendations...
  2. S

    Jaccard on briskets??

    Anybody out there had any success with a Jaccard on briskets? I would think it would help rub and/or marinades get into more of the meat more evenly. Stu M.
  3. S

    Rib question

    Hello all, My BRITU ribs are taking up to 7hrs, I feel just too long... I maintained good consisitent temps (230-250)and then ramp it up a bit the last 1 1/2 hr throughout the cook, the fire was good and hot and the wood was flaming before I put on the middle section, let it heat up and loaded...

 

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