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  1. J

    Brine or not to brine, that is the question

    I'm going to be smoking two beer can chickens for the first time tomorrow. I was wondering if it's best to brine the chicken or just use a dry rub. Any suggestions would be greatly appreciated.
  2. J

    Brisket flat question

    Hello all!! I'm planning on smoking a brisket flat on Saturday and I have a couple of questions First off, fat cap up or down? Second do you put rub on the fat cap?
  3. J

    First Time Smoker

    Welcome Justin, you came to the right place.
  4. J

    My first bacon weave pork loin

    Jason, I cooked them at 225 until the internal temp was 145. they turned out amazing!
  5. J

    Favorite Store Bought Sauce

    Famous Dave's Sweet & Zesty BBQ Sauce and since I'm from Kansas City gotta go with KC Masterpiece.
  6. J

    Hello from Greenwood, SC

    Welcome fellow smoker.
  7. J

    Taking the big jump

    I'd definitely go with the WSM, you won't be disappointed.
  8. J

    My first bacon weave pork loin

    It was excellent! The bacon was crispy and the loin was juicy and tender. The bacon just added a extra wow factor.
  9. J

    My first bacon weave pork loin

  10. J

    Prepped and ready to smoke tomorrow

    Time to kick the tires and light the fire, let the smoking begin.
  11. J

    Bacon weave pork loin question

    I wanna thank everyone for your input. The jury is in, no foil for me.
  12. J

    Prepped and ready to smoke tomorrow

    That's funny Paul!!..This is my first attempt using bacon, but I do love me some bacon.
  13. J

    Prepped and ready to smoke tomorrow

    A pork loin, got two ready to go tomorrow.
  14. J

    Prepped and ready to smoke tomorrow

    Uploaded with ImageShack.us
  15. J

    Bacon weave pork loin question

    I was wondering if you foil the loin at any time, if so at what internal temp
  16. J

    Hello from Kansa City, MO

    I just recently got addicted to smoking meat. I hope to learn a lot from all my new friends.

 

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