So I busted my smoker cherry today. Made two types of wings. Honey Garlic and Cajun Buffalo. Both smoked @250 for just over 2 hours with Apple wood. I used this recipe as a brine for two hours before cooking:
Brine
6 ¼ cups warm water warm
½ cup kosher salt
⅓ cup brown sugar
3 tbsp red pepper flakes
2 tbsp ground black pepper
¼ cup cider vinegar
We had some guests for the sports ball game just as they came out of the smoker. Came out great.
Going to try the brisket tomorrow with a KC BBQ rub I picked up at Wallyworld. I have a choice of Apple or Pecan wood. Any recommendations?
Cajun Buffalo
![[Image: HGIcyRH.jpg]](https://i.imgur.com/6BIIgNF.jpg%5Bimg%5D<br%20/><br%20/>Honey%20Garlic:<br%20/>%5Bimg%5Dhttps://i.imgur.com/HGIcyRH.jpg)
Honey Mustard:
![[Image: HGIcyRH.jpg]](https://i.imgur.com/HGIcyRH.jpg)
Brine
6 ¼ cups warm water warm
½ cup kosher salt
⅓ cup brown sugar
3 tbsp red pepper flakes
2 tbsp ground black pepper
¼ cup cider vinegar
We had some guests for the sports ball game just as they came out of the smoker. Came out great.
Going to try the brisket tomorrow with a KC BBQ rub I picked up at Wallyworld. I have a choice of Apple or Pecan wood. Any recommendations?
Cajun Buffalo
Honey Mustard: