Recent content by Blackened

Great idea for a finger food!

Thought I'd throw my hat in the ring with some pics of my cook this evening.. Smoked a 7 lb turkey breast. 3 1/2 hours in a brine consisting of: 1 gal. distilled water 1 cup kosher salt 1 cup sugar Worcestershire, garlic & onion powder, sage, thyme, and rosemary. Cooked it over apple wood in...

Will do. I'll take a look around this weekend..

Thanks for the review. I think I'll check the Asian market downtown before I place an order..

Saved the recipe, I'll try it soon..

Nice job on the brisket, those garlic spuds look great too..

I trim my butts up pretty good because there should be enough fat on the inside to keep it moist. Fat cap up or down on briskets is an ongoing debate, and a matter of personal preference. I'll trim it up to about 1/8 to 1/4 inch and cook it fat cap down to act as a heat diffuser on my vertical...

Thanks!

Nice, got the same one on mine..

Black is beautiful!