Hello everyone! My name is HC and I am located in Goose Creek, SC. So far this site has done wonders for my grilling and especially smoking. I have had a few meat smoking disasters in the past and been gunshy for a few years, but I broke down and picked up an El-cheapo Brinkman 2-door cabinet smoker. (Note: I did read all the reviews beforehand and made all the required mods before use - new thermometer, grilling wok for firebox airflow and green egg nomex tape to seal all the leaks.)
So far the experts here have helped me smoke a jam-up prok butt (Memphis Dust using apple wood) and a decent brisket flat (Bad Beef Rub using pecan and hickory). The Memphis Dust is out of sight on pork! I found the Bad Beef Rub a might hot with all the black pepper and chipolte - the wife found it WAY too hot.
I am using the dry brining method for everything now; but my memory is slipping. Last night I had to chuck a whole smoker of chicken breasts and pork chops because I mis-remembered to use 1-2 teaspoons of salt per pound --- not the actual 1/2 teaspoon!! The meat was so salty it burned your mouth. I will say though - following the 2 zone method on the gasser and all of the other tips, the meat came out perfectly tender and juicy with a nice smoke ring from the little smoker box insrted over the burner; so it wasn't a total cooking fail -- at least I learned a valuble lesson!!
I will be trying the "perfect steak" later this week - can't wait to try the new (to me anyways) searing method.
Anyway, glad to be on board! Thanks to all you experts - wonderful site!!
So far the experts here have helped me smoke a jam-up prok butt (Memphis Dust using apple wood) and a decent brisket flat (Bad Beef Rub using pecan and hickory). The Memphis Dust is out of sight on pork! I found the Bad Beef Rub a might hot with all the black pepper and chipolte - the wife found it WAY too hot.
I am using the dry brining method for everything now; but my memory is slipping. Last night I had to chuck a whole smoker of chicken breasts and pork chops because I mis-remembered to use 1-2 teaspoons of salt per pound --- not the actual 1/2 teaspoon!! The meat was so salty it burned your mouth. I will say though - following the 2 zone method on the gasser and all of the other tips, the meat came out perfectly tender and juicy with a nice smoke ring from the little smoker box insrted over the burner; so it wasn't a total cooking fail -- at least I learned a valuble lesson!!
I will be trying the "perfect steak" later this week - can't wait to try the new (to me anyways) searing method.
Anyway, glad to be on board! Thanks to all you experts - wonderful site!!
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