August 18th, 2013, 12:04 PM #191
Originally Posted by notbob
This electric pellet smoking is so easy, even I can do it!
August 18th, 2013, 05:31 PM #192
August 18th, 2013, 07:34 PM #193
Find a good flavored brine and let the birds sit for two to three days. I just take an empty fridge drawer line it with a new trash bag fill it with my brine and the chicken or turkey. Then tie off the bag so the juice doesn't flow out and stick the drawer right back from where you got it.
August 18th, 2013, 08:38 PM #194
August 18th, 2013, 08:42 PM #195
August 18th, 2013, 09:58 PM #196
No. Just a fat chunk of tri tip. Here's a shot of it before slicing.
I cut it in half along the grain at the joint area where the grain changes, then against grain in 2 chunks.
Here is a shot before slicing.
The thickness of the meat wasn't uniform so things got interesting mid cook.
Last edited by leftwngr; August 18th, 2013 at 10:00 PM.
August 19th, 2013, 11:15 AM #197
Yesterday's spareribs with corn from the garden.
August 19th, 2013, 04:45 PM #198
Awesome. Fresh corn is amazing when smoked.
You didn't trim the ribs?
August 20th, 2013, 10:08 AM #199
I trim off the skirt underneath and remove the membrane but leave the tips. After they're done I'll trim it down. I usually prefer a St. Louis cut but the spareribs were on sale and too cheap to pass up.
Originally Posted by leftwngr
August 20th, 2013, 08:28 PM #200
Pulled pork! Amazing!