Great job Jeff, those both turned out super good and I could tell you liked the horseradish in their rub. I enjoy your rub and I add the horseradish to the Au jus as I want. Thanks for sharing with us, Merry Christmas to you and your families. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
@rchuyck2 жыл бұрын
Great video. Started dry brining both beef and chicken about a year ago. Its' so easy and the meat comes out perfect.
@BeamerTime3542 жыл бұрын
I have had this smoker for over a year and put a hand full of pellets on the diffuser plate and it will give you a good boost of smoke.
@gotskillz1352 жыл бұрын
Epic video thanks for sharing
@joyfulinhope1210 Жыл бұрын
Question: Can I smoke a pre-cooked roast? We don’t have time to smoke the whole thing before Easter dinner, so I thought I’d cook it the day before and then throw it in the smoker on Sunday to give it some flavor.
@lakebently6 ай бұрын
Question I followed your instructions, in the meat was delicious, but the bark/skin was very, very tough. Thoughts?
@lakebently6 ай бұрын
??
@alyssalinkiewicz61162 жыл бұрын
What flavor smoke do you use for these?
@terdellmoore89982 ай бұрын
Cutting with the grain is diabolical😢😢😢
@myCloudWatcher3 ай бұрын
Fat UP: The fat is flavor. On the top, it protects the meat and adds flavor. Please salt the fat also,,,,