First attempt at homemade ham, turned out very good!

First attempt at Polish Sausage, still need to work on how to put them in casings.

Still Smokin'

My latest smoker, I love it's no frills approach. Charcoal, chunks of wood, and get after it.  The smoke box is huge and you can smoke enough meat to feed a family of 12 at the same time.  Last weekend I smoked two rack of ribs, a baking hen, and two salmon fillets. Not at the same time of course but I could have.

Salmon all rubbed up and getting ready to hit the smoker!

Smoked eggs that will turn into smoked deviled eggs. I was initially leery to do this but they turned really good.

So I didn't get any pictures of them but I have finally figured out how to make an awesome brisket and I've done three in a row using these techniques. The big secret is to cook it low and slow so I start at 2 am and keep the temperature between 230 and 250 degrees for 12 hours. I take the brisket out and wrap it in non-waxed butcher paper, back in the smoker for two more hours and then back out and into a cooler to rest for another hour. So far the results have been phenomenal! Three fork tender briskets that are great. I plan on keeping this recipe for a long time!! The next time I do one I'll get some video to share. Bottom line is I get up at midnight, start cooking at 2 am and finally finish up between 4 and 5 pm. Makes for a long day but totally worth it.

Al Green

Technical Writer