Recent content by Tnoodle

pumpkin spice, should be aged by Thanksgiving.

I'm with you, this could have been a terrible season.

10 lbs of country style ribs in a brine for mothers day.

Butt just off the pit. Apple wood and head country dry rub.

Do you think that was back strap on the grill or thigh meat?

I have a sulfur smell in my jar. Any tips or recommendations? Sent from my SAMSUNG-SGH-I777 using Home Brew mobile app

First batch started tonight. Sent from my SAMSUNG-SGH-I777 using Home Brew mobile app

Smoked a nice sirloin for dinner. Just got our butcher calf from the processor. Sent from my SAMSUNG-SGH-I777 using Home Brew mobile app

2 sticks of maple sausage over a spiral cut ham. Sent from my SAMSUNG-SGH-I777 using Home Brew mobile app

It would be like squeezing clay through your fingers.

Is anyone else having problems uploading from their phone?

I dont do any marinades or seasoning before I smoke. I just slice it thin and smoke at 180 until it is done. Take it off and put it in a paper bag with your favorite seasoning. Sea salt and cracked black pepper it the favorite around my house.

Bone in shoulder roast today. Started at 6 off at 1. Salt and cracked pepper only.

2 venison back straps going on this weekend.

For whole chickens I use 1/2 cup salt 1 1/2 cup sugar 2 bay leaves 4 tbsp garlic salt 1/4 cup of whatever rub I'm using 1 gallon water