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leolaquitzon

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  1. leolaquitzon
    Smoking a few boston butts for an upcoming birthday party and I'm planning on cooking the day before and reheating whole in the oven the next day. Last year I used a crock pot which seemed to overheat and dry out the meat. What meat temperature should I be shooting for on the reheat? I usually cook to 200-210 then pull/wrap/cooler rest, on the reheat is there any need to go higher than around 160?
  2. leolaquitzon

    Dry brine Q

    leolaquitzon posted a topic in Beef

    Putting a beef rub that contains salt on a brisket a day or so before smoking would provide same effect as doing a salt only dry brine no? All my rubs have salt so I can’t really dry brine and then rub before the smoke. I’d guess just putting the rub on 12/24 hours before would provide the same effect, wanted to get peoples thoughts who have dry brined brisket.
  3. leolaquitzon
    I have a five gallon batch of apple wine that has been fermenting for about 5 weeks. The fermentation has almost slowed to a halt. Would tonight be too soon to try a bottle?
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