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Discussion in 'Sports/Hobbies' started by medic92, Dec 19, 2018.
Somehow, that’s almost believable...
What wood are you planning to use for the salmon? I haven’t smoked much salmon but I liked the way it came out with alder.
Does anyone like to dry brine? I’ve been doing that the night before, then I add the rub before it goes into the smoker.
I dunno I am gonna research it more...
Maybe he already is and doesn’t know it yet.
I can honestly say as a kid that grew up working in BBQ that you can make a more consistent quality product with an electric smoker and I have probably cooked more BBQ in a week than most has seen in their life. With that said...
1-the electric is digital, set the temp and go do anything you want until it's done
2- The electric lets you determine how much smoke you want in the meat.
Now I have fired a many of pits for 10 hours over open coals collected from the fire pit of hickory and thats fine and good if you want to do that for 10 hours but for me electric is the way to go.
It's hard to mess up pork butts or shoulders just set it at 275 - 300 and cook it to an internal temp of 205 and you can spin a fork in it and make perfect Lexington Style BBQ
The heat is consistent, and you don't burn any meat.
I like my stick burning, and being in Texas pork is almost a bad word here for BBQ. Just gotta give a little grief. lol
we love the pig here...
I have had some good pulled pork in the Carolina's. Love the vinegar sauce on it.