Recent content by DrNoci

I’m new as well. Just looking for pointers as I was smoking a red fish yesterday.

Did you find a better approach?

Well, what have you learned?

I’m new using this smoker so I need some help. I dry brined a 3.5 lb brisket flat (not much fat cap) for 4 hours. Prior to smoking I added a molasses base with garlic and onion powder, paprika, black pepper and little brown sugar. One chunk cherry and one chunk mesquite. Step 1 @175 deg for 1...

Just finished a 3 hour cook with this approach. Only difference was I dry brined the chicken for 24 hours and added a butter, rosemary, thyme herb butter under the skin. Fantastic! Juice was shooting out of the breast as I sliced it even though I was concerned about the 175 finish temp. Highly...

Any idea on total cook time using this method?