Wondering if anyone has done these. We had them from a caterer at a function last week and they were phenomenal. I want to try them. I have looked at several recipes and the main difference is the smoke time and temp. It ranges from 60 - 80 mins at 225 to 300F (the max for my AQ), and I want the bacon pretty crisp. Any tips would be appreciated. BTW, based on my one experience, these are worth it!
So, I found a nice full brisket at Winn Dixie at $3.99/lb. It was about 18 lbs untrimmed, big enough at about $75. I plan to smoke this one on my old Texas Style stick burner for the Labor Day Holiday. Last one I did came out really amazing. I expect I will just dry rub it day prior and then get it started either Sunday prior or early Monday. I know it's an all day thing so might just do it on Sunday so I can relax and enjoy it on Monday. I have Oak and Pecan wood plus some Mesquite chunks.
After switching from an FEC 100 which I used for nearly 10 years in a small seasonal restaurant I purchased a new FEC 120 for my personal use at home. The main reason for not getting another 100 was several fires in the 100 and liked the idea of getting the fire pot out of the cooking chamber. From the first cook forward the 120 has not been a good experience as it would overshoot temp settings sometimes more than 100 degrees, the hold feature would never get below about 250 even though the...
used 2012 cookshack 66 2en owner selling, his family not smoke fans. Lightly used by 2en owner, weathered cover, factory grills, missing meat probe, no stand just as it came from factory. Controller seems ok, body good, new price now $2205. What it worth today????
I've been a fan of Texas Rubs for years... I have never figured how to deal with their caking problems over time. My wife's favorite is the Grand Champion but I can't keep it from caking and if I re-grind it it becomes too fine.... I've tried to contact them but have never received an answer.....(not sure if they are still operating). What is one to do?..... Can someone suggest a way to re hydrate or grind the rub so it is usable? -OR- can someone suggest a replacement for the Grand Champion...
I just got a great SM25 off Craigslist but the castors are rusted and the guy who had it before didn’t fully thread them so they are bent to hell. I saw a picture of someone using large off-road rubber castors and was wondering if anyone on here had a link as this would make wheeling it over my pavers a lot easier. Thanks in advance for all your guys help!