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I have a couple of packages of brisket with some beef we got from a Missouri locker. There are 2 packages left. We used one ealier. One is 3# 12oz and the other is 2# 13 oz. They are both pretty square, flat and fairly uniform in thickness. Maybe 1 to 2 inches thick. In a lot of your posts they...

I started with the temp near 275 but opened the vents and it moved toward 350. It took a little over an hour and the meat was about 180 degrees before I realized it. It was really pretty good. Maybe just a little dry but not bad. We were pretty pleased with it. This is one kind of smoking I...

Thanks, I appreciate the quick response I get here and your advice has been real helpful each time Kevin. Chuck

We have two chicken halves that we are going to put on the smoker in a little while. It's not a real big chicken. About how hot should we shot for and about how long should we expect it to take. Thanks

I brined the self basting turkey with the apple brine from this site. It turned out really well. I won't be afraid of using brine with a self basting turkey next time.

I haven't smoked a turkey yet. I've read here not to brine a self basting turkey. We have a self basting turkey in the freezer. Will it turn out real bad if we try to use the apple brine recipe from this site? Thanks for your input.

Hey, I've had hot Italian sausage from Grazionos. My wife was raised not too far from there. And she's Italian by the way. For a Swede like me The Italian sausage was quite of a new treat. My little Italian has added quite a bit spice to life too. But you always kind of wondered if you wanted to...

Thanks, sounds good. I will probably give it a try. I'm starting the smoker tonight to make some pulled pork for a gathering tomorrow. I don't know if I can make it work this time but will try nit in the future.

OK here's my reason for asking. Probably 10 years ago I was at a men's event at a church in Des Moines. They served a pulled pork sandwich that I have remembered to this day. It was smoked and, tho it was a long time ago it seemed to me it had a similar taste to the bourban chicken in the...

LeAnn Chinn restaurants have a bourbon chicken that's real good. Something similar that we've found and use on chicken is a combination of Lawry's teriaki sauce and brown sugar.

Thanks, it's in the brine now. It'll go on the smokers tonight. I'm looking forward to it. Chuck

I failed to say we used a pretty sharp seasoning and I'm not sure if the flavor was from the wood or the seasoning.

I have an apple tree that went down this year. Does the wood need to get dried out to use in a smoker. I used some of it the other day and thought it might have had a little bit of a bitter flavor. It is quite green yet. Does it give off a better flavor when it has had time to dry out? Thanks

I am going to do some pulled pork sandwiches Sunday. Has anyone used some variation of a bourban chicken recipe on smoked pork for more of a sweeter brown flavor as opposed to a red peppery sauce for the meat?

Thanks for your input. I will be trying the pulled pork. I don't care for the recipes with the real saucey flavors like real heavy with a tabasco-e tomato-e type flavor. Does any one have suggestion? Can I use recipes similar to a boubon chicken recipe on pork?

I'm fairly new to the smoking scene but love doing it. My family will be here Sunday for our Christmas. About 20 people. It's pretty well planned already with brunch in the AM and sandwiches later in the day. What would be a fairly easy meat to smoke and prepare for sandwiches later in the...