Matt Castle
New member
I got back into firing up the smoker now that I'm in the new house. Started with two racks of ribs a couple of weeks ago, did one dry for the lady. They turned out pretty well.
Then the week after, I found a manager's special on a brisket at Food Lion. It was only 3 lbs., so I was a little worried how it would turn out given it wouldn't get much time on the smoker. I also put on a Butterball Turkey tenderloin on with it. The brisket turned out well, but like I thought, it wasn't like a full brisket that got overnight treatment. A tad over cooked, but a decent ring for how long it was in. The turkey breast was very good.
Then this afternoon, we had some more ribs and sausages with a few guests. They were on point and enjoyed by all.
It's good to be cooking again.
Then the week after, I found a manager's special on a brisket at Food Lion. It was only 3 lbs., so I was a little worried how it would turn out given it wouldn't get much time on the smoker. I also put on a Butterball Turkey tenderloin on with it. The brisket turned out well, but like I thought, it wasn't like a full brisket that got overnight treatment. A tad over cooked, but a decent ring for how long it was in. The turkey breast was very good.
Then this afternoon, we had some more ribs and sausages with a few guests. They were on point and enjoyed by all.
It's good to be cooking again.