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Old 08-28-2011, 10:31 PM   #8543
Got Wood.
Join Date: 06-19-11
Location: Dallas, Ga.

Hey Mike 5150, she does a great job smoking. Temp's are real easy to regulate. Once I get it on track, it will stay there pretty steady without much adjustment. I have cooked 3 briskets, some spareribs and some whole chickens. All turned out great. The last brisket I cooked last week for a family reunion was butter smooth and tender. Cooked it for 8 hours, and then wrapped in foil and put it back in the smoker for two more hours. I use briquets and chunks of mesquite to smoke them. Got hooked on mesquite when I lived in South Texas. I like pecan, but it's hard to find around here. I saw your fare, and it looks great. I haven't tried any fatties yet, but they are on my round-to-it list!
GEORGIA CRACKER(FROM TEX) is offline   Reply With Quote