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Brown Cafe UPS Forum
Life After Brown
The smoker is lit
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<blockquote data-quote="gostillerz" data-source="post: 1066874" data-attributes="member: 13363"><p>I was using a cheapy offset barrel smoker, but got an electric a few weeks ago and really like it. The thing has a remote that shows cooker and meat temp, very nice. Tough to get a smoke ring, but adding a lump of coal in the chip box helps.</p><p></p><p>I do stuff pretty simple. For pork butts, I coat it in mustard, then a basic rub of kosher salt, pepper, paprika and regular white sugar. Spray with 50/50 mix of apple juice and cider vinegar when adding hickory chips. Cook at 225 until done, no crutch. I've been making my own kielbasa as well, and that turns out great. The hardest part is dealing with the casings. Grind the meat, season, stuff and smoke. Much better than the store bought brands.</p></blockquote><p></p>
[QUOTE="gostillerz, post: 1066874, member: 13363"] I was using a cheapy offset barrel smoker, but got an electric a few weeks ago and really like it. The thing has a remote that shows cooker and meat temp, very nice. Tough to get a smoke ring, but adding a lump of coal in the chip box helps. I do stuff pretty simple. For pork butts, I coat it in mustard, then a basic rub of kosher salt, pepper, paprika and regular white sugar. Spray with 50/50 mix of apple juice and cider vinegar when adding hickory chips. Cook at 225 until done, no crutch. I've been making my own kielbasa as well, and that turns out great. The hardest part is dealing with the casings. Grind the meat, season, stuff and smoke. Much better than the store bought brands. [/QUOTE]
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Life After Brown
The smoker is lit
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