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Post by kcjourneyfan01 on Jan 12, 2019 18:04:50 GMT -8
I have a smoker. Do it for fun. I got a lot of help from a friend who is a KCBS World Champion, and three friends who compete. I've been doing it for about 12 years for fun. Anyone else?
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Post by kcjourneyfan01 on Jan 15, 2019 5:44:26 GMT -8
No one here has a smoker?
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Post by factfinder on Jan 15, 2019 6:58:53 GMT -8
I gave my smoker to my Brother in Law a few months ago, we never really used it. I love BBQ though, we hit up one of the local joints at least once a month. Prefer brisket over pulled pork but I’m not picky, the slaw is key for me. My BiL has made some killer bacon. Yum!
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Post by kcjourneyfan01 on Jan 15, 2019 8:33:43 GMT -8
When I do a brisket, the night before, I get a 16oz can of beef broth, soy sauce, a clove of garlic and small onion. I'll sweat the chopped onion in butter until clear, smash half the clove of garlic and cook it, add the broth and 3oz of soy sauce and simmer low for a hour. Strain, then blow the brisket up like a balloon. Next day smoke with oak and cherry. Burnt ends are off the chart. Of course I'm leaving out rubs,ect. Thanks for replying. It's one of my hobbies.
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Post by slucero on Jan 16, 2019 8:57:20 GMT -8
damn you guys are killing me
burnt ends are like food from God.
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Post by kcjourneyfan01 on Jan 16, 2019 14:51:15 GMT -8
damn you guys are killing me
burnt ends are like food from God.
You can do it.
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Post by kcjourneyfan01 on Feb 11, 2019 16:52:46 GMT -8
Now I know what it feels like to "light the fire" on a 18 degree morning. I was wondering how my smoker would handle it. Surprisingly, I got it up to 275. I had the day off and needed my fix.
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Post by slucero on Feb 11, 2019 18:41:19 GMT -8
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