I want to say it’s the kj version but honestly don’t remember. edit: yup it’s the kJ version. Don’t use it as much as I should (especially the last year) but it works really well
I have. I covered it inside and out with the rub the night before, but I didn’t brine it. I sprayed it with apple juice/ACV mix throughout the cook. It turned out great. There’s so much fat involved, I don’t think you need a wet brine.
I have one and made bbq with it for a few years. It’s definitely worth it if you use the kettle for low and slow.
Think I’m going to snatch it. I’ve already got the wok and some other accessories coming. I think that’s next, cast iron grates after that.
Do a fuking hash brown hash with the protein of your choice tomorrow morning and it better be a fuking banger or no more text tips you fuke.
Amateur question here but I have some turkey breast tenderloins that are frozen and want to brine them. It should be fine to thaw them in the brine correct? Plan is to smoke it at 275 with some chicken drumsticks. Whole Foods had a price fuck up and they were a $1.99 lb
I’ve never bribed anything so just needed to make sure. Plus I just wanted to make sure people knew I was smoking something today.
reheated in the air fryer. Tossed in some homemade honey chipotle bbq sauce. Phenomenal if I may say so myself
My lawyer said I should be able to get full custody if this comment is introduced. You had your chance.
I agree, but Costco had them for 1.50/lb. edit: it’s more for doing a butt covered, adding some butter and brown sugar, etc. I usually just throw butts in the smoker and check back ~10 hours later.
I bought the MasterClass for the Franklins brisket class so they should pay fish a royalty. Got a 15lb usda prime at Costco. My brisket looked so fucking different than Aaron’s did. I’m sure I fucked up part of the trimming. I went ahead and trimmed and seasoned it’s not going on the smoker till like 2am. I’m following his timeline exactly because it’s exactly when we are planning on having people over. I know he doesn’t do it by temp, but what temp should it be when finished? Just so I can check before pulling it completely?