A brisket is too big for me family. I wanna buy a whole one and cook half and freeze the other half.
Anyone do that? How do you wrap it so it doesn’t get freezer burnt?
Thank you in advance!
New owner here. I did the initial burn and 3 10 hours cooks and went thru a whole bag of pellets. Is that normal? Anything I can do to make it more efficient?
Guys,
I did my first long cook…pork shoulder for 12 hours. Fantastic!!!
I noticed when I was cleaning up after that the inside of my smoker is covered in saw dust…:assuming from the pellets.
Is this normal? Do you guys clean this up every time?
Thank you?
Does anyone do sides on their smoker at the end of a long meat cook? Like do you put veggies or something in there for the last 30 minutes or so?! Potato or other dishes?
What do you guys use for rubs? Looking for brands that are clean without crap in them. Or do you make your own?
Looking for something for Brisket and Pork Shoulder
Thank you!
I see a lot of people using cooking mats for chicken and other recipes. Is there something that I can use instead that isn’t fibreglass coated with non stick chemicals?
Maybe a smaller finer grill?