Smoked Jerk Chicken could be good but the seasoning used here was too mild,
First time to slow smoke lamb shanks and did it in the Kettle finishing off in the oven. Given the cost, work to remove the silver skin, and cook time, they would need a lot more flavor to be worth it.
3/12/2017 – This cook was good as the pecan in the kettle was better than the pellets in the MES. Rubbed in a lot of Stubbs Hot Pork Rub that provided a nice bark. Also liked the large thick spare ribs … Continue reading
3/5/2017 – Smoked them with a Pork Shoulder for Maggie, Jeff and family as this is their first time out since eloping to Galveston at Christmas. Looked great when pulled but over cooked wrapped in a warm oven.
This was the second time making corned beef and the first time smoking it to make pastrami. The corned beef was made with part of a brisket point. The pastrami rub even included juniper berries. It turned out great with … Continue reading
02-26-2017 This cook went well following advice from the SMF’s post titled “Let’s Talk Brisket” and competition trimmed. … Continue reading
2/19/2017, Sunday – Bought another 3.7 lb. boneless beef shoulder roast (a clod) at HEB for $2.27/lb and rubbed it with Jeff’s Texas Rub made our way (kosher salt and granulated garlic) the day before; i.e. Saturday. Tied in as it … Continue reading
This smoke would have used cheese from Kroger that was on sale (of course) and following primarily Mr. T’s advice at SMF. The cheese to be smoked was a sharp Cheddar and Pepper Jack but the MES would not run below … Continue reading