A 10 lb turkey breast with an olive oil binder, coarse black pepper and Holy Cow, smoked at 225°F for about 5 hours, rested with butter, then chilled overnight and sliced thin for sandwiches.
Read MoreA monster block of Muenster, cut down and cold smoked overnight with pecan pellets below 50°F, then vacuum sealed to mellow.
Read MoreMy full brisket process: a prime packer with mustard and Holy Cow, smoked at 225°F until the bark is set around 170°F, wrapped in butcher paper with tallow, finished at 250°F and rested for 4 hours.
Read MoreA 3.66–4 lb chuck eye roast with a mustard binder, coarse pepper and The Gospel, smoked at 225°F with tallow until the bark sets, then braised in broth at 275°F until it pulls apart.
Read MoreBelow 50°F the smoke tube comes out, and the long braises taste even better.
