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  • The Beginners Foolproof Guide to Perfect Brisket EVERY TIME!
    The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME! I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence Maybe you have ruined a brisket or two and are scared to try again
  • Brisket in freezer for 2 years - should I toss it out?
    A few weeks back someone gave me a brisket that they were no longer planning to cook, during the time they had it they stored it in a deep freeze (I'm assuming a chest type freezer, they specifically said deep freeze leading me to think something more than your average kitchen freezer) I then
  • Brisket - Simplified and Reliable Dinner Timing - Smoking Meat Forums
    8:00 put the brisket and diced fat trimmings into the smoker 1:00 to 2:00 place in the foil boat, baste with rendered tallow fat and cover (not tight against the brisket) and back in the smoker…
  • Basic Brisket Smoke - Smoking Meat Forums
    Smoke that brisket to 170 deg Wrap in foil with a good splash of your spray mop-back into the smoker until it reaches 190 deg Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve
  • The secret to good brisket - Smoking Meat Forums
    The brisket’s been on the smoker for 7 hours, at 225 degrees Currently, the temp is 183, I’m gonna let it smoke until it hits 203, then transfer it to a towel lined cooler
  • Brisket - There is no reason to cook over 8 hrs - Smoking Meat Forums
    I have been cooking briskets (6 lb) at 250* full dry rub both sides of brisket 1hr smoke time 2 hrs cook time exposed then 3 5 hours wraped in foil until internal temp is 180* I think you waste alot of time and money going any longer at lower temps Yes you can cook 200 - 225 for 10
  • Containers for brining brisket - Smoking Meat Forums
    Does anyone have a good recommendation for a container to use when brining a brisket? What I've been doing is just putting it in a giant Ziploc bag, which works, but also means I spend a week living in fear that I'll open the fridge and see that sticky brine water has leaked all over the place
  • How Long to Cook Brisket Or Misconception of the 1 to 1. 5 hours per . . .
    A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest Using the 1 to 1 5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 hours depending on the above mentioned factors A lot of cooks use the toothpick test, when the toothpick slides in like butter with no resistance its ready


















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