Search found 32 matches

They were in for about 3 hours @ 225, I let them go until internal was 175.
I wasn't real sure on temp just wanted it cooked.

These things are Doggone Good!!
I made one with corned beef hash, onion and chedder cheese, the other was sausage mushroom onion jalapenio and chedder. We had Farm fresh brown eggs and toast with the ...

I have some of Dave's temperary insanity and Blair's spontanious combustion more for novilty. In my younger days I was able to eat some of these sauces but they just don't agree anymore.
I like Fran ...

Thats one thing I don't know is what flavors are used or percentage. I do know the birds get hit with injectors 2-3 times before completly passing thru the needles. http://www.youtube.com/watch?v=3C7_ ...

I'm going to have to search and read some brine recipes to get a beter idea of what goes into one other than water,salt, and sugar.

Thanks for the input.

I have been the last 3 years, since we bought this house just couldn't make it this year.

I just picked up a case of whole birds at work (8 birds = 58lbs.) Now the thing is they are run thru the injector with 200 or so needles pumping a flavored brine solution into them.

Should I also ...

We didn't make it this year. I'm only block away from the park and still didn't have the time to walk over there.
I didn't know there were this many locals here on the ring.

No time for pics. I was to
http://life.familyeducation.com/images/wwhungrymonster_H.jpg
And yes it just isn't breakfast without Farm Fresh eggs
http://img517.imageshack.us/img517/2849/chickens003 ...

I had some Un-Eatin (too good to be called leftover) brisket. So I cubed some up along with some diced onion, mushroom, green pepper and a handfull of hash browns. sauted the veggies and hash browns. ...

Yes thank you for that link. there's a lot of good info in there. I want to try them Buffalo turds they sound good.
It looks like I basicly made the KC rub without even knowing. The only thing I didn ...

Welcome to the Ring.
I'm fairly new to the east coast and haven't been on the shore very long being from Calif. I was used to alot of different cuts myself that aren't available here.
I'm not sure w ...

I am going to rub the meat and let sit but I just may do the injection you speak of.

I'm not worried about the thermometer deal. Leaving it alone

OK so I just bought a Brisket (Big flat son of a gun) at walmart. I think it's about a 10 pounder.
What I'm kinda gathering from SoEzzy's post is that I dont need to brine this piece of meat since I ...

welcome to the forum from one new guy to another.
I was wondering what a UDS was, Now I know.

about 165 is where it stuck. I wasn't going to wrap it but as late as it was geting I was up to anything. I wanted a sandwhich and go to bed.
My couldn't wait for lunch time today, I have some warmin ...

The final outcome was Great. I even got the "Mmm!" of approval as my wife was picking thru the bowl.
It ended up in the smoker for 13 hrs which I still pulled it out @ 195. Then rested for ...

Is it the same cut as what you would get as a corned beef brisket?

NNNOOOOOOOOO, NNOOOOTTTTT, the same, not even close.
I didn't think it was, that was the reason for asking.

I'm in Salisbury, Md.

for those that dont know what delmarva is.
It stands for Delaware-Maryland-Virgina peninsula.

I just used McCormick BBQ seasoning and added some brown sugar and a little salt, No injection.

Mods if this is in the wrong section feel free to move. I realized this is in the recipie section and ...