Recent content by Tyarra

Well, we finally got around to doing a brisket - found one at the store when I was there last, at $2.99/lb, so I took it as a sign, and grabbed one.  (Typically, I can't find them for much less than $3.99, "usual" price is closer to $5.99!) So, I brined that baby for 24 hours (might have...

Okay, the day has come to try out the great Catfish Smoke Experiment. I picked up a whole farm-raised catfish, this one still had head, tail and such, but had been gutted and some of the fins trimmed.  Basic brine, couple of hours, rinsed, and then rubbed it with our 'usual' rub.  Ended up...

We have done other things before this, just mostly repeats.  We did another salmon filet, and it turned out just as good that time as the first - the exception to that particular smoke was that I got in the cooking mats, so the edges didn't curl down around the rack.  :D So, we did a couple of...

For our second smoke with our #2 ... Salmon! Since we come from 'log smoking', for our first couple of smokes, we decided that we needed to stick pretty close to what we were familiar with, so neither the pork roast/s nor the salmon were brined.  I checked out our Jamison & Jamison books...