What's going on your smoker today?

[Glockspeed31]

Brisket finally done. Pretty good and tender.

 

[IceColdEric]

Red Rind Steak w/ sweet mustard jalapeño glaze.

 

[Gadriller]

Pass on the water and finish @350 to ensure the skin is crispy otherwise it may be tough.

Should I soak Them in Brine next time.

 

[fastfish66]

View attachment 2919528

Damn is that your heart?

 

[Justin87]

No fancy smoker yet, but I just whipped up these bad boys on the stove. Ribeyes cooked medium. Not too bad if I do say do myself.

 

[fattboyzz]

Some serious yummy up in here !

 

[81433AD]

Should I soak Them in Brine next time.

You can, but the most important part with poultry is to dry the skin as much as possible with before smoking. Smoke for 30-45 min, then increase the temp to 350-375.

 

[Nonliberal]

Damn is that your heart?

It's a butt, it just looks small on this smoker. I was waiting on someone to mention how small my meat looked. Not that I might have an enlarged heart, dammit man, you fat shamed me.