Ayite den... lets hear it.

E

Mmmm, pork.

I am grilling a pork roast tomorrow (as well as other things). It's brining right now.

WOO HOO! Brisket for lunch tomorrow!

(using mesquite for the first time)

E

Where you located? I grew up in TX and didn't know there was anything else until I moved out of that neck of the woods.

E

I've got mesquite soaking in water now to use tomorrow.

I have used cherry, pecan, oak, hickory and my favorite smoke wood... apple.

Fuzz? You realize there is absolutely no reason to soak the wood in water, right? If you're using wood chips, I guess I could see it, since they burn off so fast (which is why you should use chunks) but if you use chunks, it is not necessary.

Ya, they be chips.

I'm disappointed... [frypan]

Sorry. I foolishly thought I needed the 22" WSM, too, and I have never even used up enough room to warrant the 18" so all I do is waste fuel. 🤦

BRITU............mmmmmmmmmm

Glad to hear you have some wood chunks this time, Shawn.........=d>

Just don't don't cook it on the far left....Things just don't turn out good that way

Oh, I ain't forgot about you, brother.

I'm just waiting for that dish to get cold. :-"

Rub:

½ cup paprika

¼ cup ground black pepper

¼ cup salt

¼ cup sugar

2 tbsp chili powder

2 tbsp garlic powder

2 tbsp onion powder

2 tsp cayenne pepper

8-12 lbs of meat (brisket, ribs, pork loin, hot dogs, chicken, etc)

Rub the meat down, and the longer you can let the meat sit and soak up the flavors, the better it will be.

Sop:

12 ounces beer

½ cup cider vinegar

½ cup water

¼ cup canola or corn oil

½ medium onion chopped

1 clove garlic, minced

1 tbsp Worcestershire sauce

1 tbsp of the rub above

Combine the ingredients and warm over low heat. Roll the meat around in the sop to keep it good and moist as you cook it.

Try it and enjoy!

Emerson

Had me till that... meat ruiner... overwhelming taste on steaks... ribs... take that out and keep the rest and it's still good...