Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Definitely will. Here's how it's looking after an hour. I'm running a little lower than normal in the 250-275 range to not scorch it and since I have plenty of time. I'll ride this temp for 4hrs or so and them probably wrap both up.
No brain :sad:. With the folks that came over I got side tracked and in the haste of late night slightly inebriated clean up, all the butcher paper I laid out got balled up and tossed........including the skull :doh:. I really enjoyed the cow brain when I cooked that so was bummed I didn't get at this one. But soon enough I will do one again.
Jason is correct. Tree rats (squirrels) taste awfully similar to chicken. I'm just glad to see I'm not the only one that eats them here....they are a natural fit for smoking as older squirrels (with tougher meat) are the best when cooked low and slow. You can chicken fry the younger ones with a sausage gravy.
I owe my marksmanship to squirrel hunting.
If someone tells you they're a good shot, you can easily find out- just give them a .22 and tell them to hit a running squirrel in the tree tops.
How in the Fark did i miss this thread ??!!!!
Another great showing and cook there brother:thumb:
I want to be just like you when i grow up:becky::becky: