Please be KIND..... BRINE!! - The Best Smoking Meat Forum On Earth!

I use the most simple brine for everything. Its this simple...... ... Bring to a simmer till sugar and salt dissolve. Cool. basically equal parts ...

The Best Smoked Tri-Tip You've Ever Had

The Best Smoked Tri-Tip You've Ever Had · Prep Time: 20 minutes · Dry Brine Time: 2 hours (up to 24 hours is fine) · Cook Time: 2 hours · Smoker Temp: 225°F (107°C) ...

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Vertical Propane Tank Smoker Build | Smoking Meat Forums

Vertical Propane Tank Smoker Build. I am building something a little different after about 15 years of use my Fridge ...

Stuffed Butterflied Pork Loin on the Smoker - Smoking-Meat.com

Stuffed butterflied pork loin is lean, inexpensive and tastes great as long as you don't overcook it. In this recipe, I'll show you how to butterfly it, ...

Chicken brine ? - The BBQ BRETHREN FORUMS.

Cornell Chicken is one of my favorites... But a must to brine for 24 hours for best results. ... Skin comes out perfect with good smoke flavor and ...

Forums - Smoked-Meat

Forums ; Helpful Information. Info, Tips & Tricks On Smoking Meats. Topics: 374 Posts: 5,360. Last Post: what to use for food prep? AB has the hook up. 374 ...

Smoked Pork Tenderloin - Tender, Tasty, Moist - Smoking-Meat.com

It really is that good. Cooked correctly, it is tender, tasty, and very moist without a lot of fuss. It does cost a little more than the pork loin, ...

1st time smoking sausage - The BBQ BRETHREN FORUMS.

I cure brined some chicken breasts for lunch and salad meat and cool/hot smoked it today for 2.5 hours until the internal temp was 100°. Now ...

Meathead's World Famous Memphis Dust Rub Recipe - Amazing Ribs

This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies.