Thanks Greg and Tony. These were by far the best I have ever tasted and it was not because of my great expertise but rather from doing the brining solution and then letting them do what I read on here.
Although I must admit when they just stalled for the period they did I was quite nervous thinking something was wrong.
These smokers, I really don't ever plan on going back to the old way unless we lose power and then I have a generator that can power it for a few days.
Before I dreaded doing all of the stuff because you had to babysit the old charcoal smokers and watch the temp like a newborn baby. But with the Smokin It # 2, wow I actually sit down and figure out what all I will be doing while it is doing its thing. Awesome!
The only thing I have done that did not turn out with shock and awe was a brisket. I had never done one and saw a video on how to trim the fat and I really believe I cut way too much fat off and it caused it to be less than what I thought it should be.
I will be trying another one in the future and look forward to the advice and wisdom from everyone on here to help make it a great success.
