Sunday, I smoked another corned beef brisket (this one was uncured and 3.5 pounds) and a couple of small (~3/4 lb ea) boneless turkey breasts. Both turned out quite tasty.
So I have a question for the experienced (food) smokers here. What does it take to get that really dark crunchy bark? Is it a really thick layer of rub? Higher temps? Longer smoking? A combination of the above? Something else I'm missing?
UPS delivered four 20 pound bags of pellets today - 1 each of hickory, pecan, alder and cherry.
Shipping costs ? $0.00!
What's next? Pizza? Ribs? Jerky? Chicken? Pork shoulder? So many choices.