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  • Need advice- first whole brisket on Traeger - Smoking Meat Forums
    Recap: Estimate your time properly so (65 x Weight of brisket + 4hrs) = Estimated amount of time for the whole smoke This estimation is the #1 reason people fail a brisket They run short on time and pull the brisket too early before it can get tender and boom, bad brisket smoke The meat can be easily salvaged, but its not fun to kinda fail
  • 3-2-1 for brisket? | Smoking Meat Forums - The Best Smoking Meat Forum . . .
    jajlanderson- With brisket (Whole packer, flat or point) the time that it takes to cook them is well beyond the 5 hour window that Jeff uses for 3-2-1 ribs With large muscle meats such as brisket and butts, it's a matter of cooking to temperature and not by the clock
  • Hickory Apple Smoked Brisket on the Traeger
    Sunday set out to cook my first brisket on my new Traeger I have been doing briskets for over 20 years This time I changed things quite a bit First of all, I have really liked using brown sugar with my dry rub It was great on ribs so I tried it on my pork butts the last 2 times I thought
  • How to properly smoke 2. 5 pound brisket - Smoking Meat Forums
    First time I smoked a small piece of brisket I smoked it around 225-230 degrees, but it seemed like it was cooking very fast (within a couple hours internal temp was up to 160) I then foiled, and threw it back in the smoker and got the internal temp up to 195, but I didn't get any elasticity, and wasn't tender, pretty tough
  • Brisket Flat- On Traeger - Smoking Meat Forums
    I have only smoked 2 Brisket flats and decided to try another with a different method 1- 7 5 lb flat already butcher trimmed 2- Seasoned with Traeger Coffee rub, 1st layer and Meat Church Gospel as top layer Seasoned as I started the grill, about 45 minutes of rest time 3- Set Point at 225
  • Brisket on Traeger Pellet grill - Smoking Meat Forums
    7# brisket after trimming Dry rub overnight 225 temp entire time At 3 hours temp began stall at 156 degrees It stayed at 156 for 3 hours It finally started to creep up in temp I pulled and wrapped at 160 1 1 2 hours later I pulled off grill to rest fo an hour Pulled at 198 Total time on
  • Texas Chili on my Traeger | THE BBQ BRETHREN FORUMS
    The first time I didn't have any smoked brisket or chuck roast available, so thought I'd try it again with all the ingredients A couple of days prior, I smoked a brisket for 18hours on my Traeger Timberline 1300 at temps ranging from 225 to 250° I chopped up some of the brisket flat into cubes which I added to this recipe
  • Smoking a small 2lb brisket. - Smoking Meat Forums
    I am smoking a 2 5lb brisket today as well I do small briskets because it is just the two of us I am going to try parchment paper today but when I used foil the bark was fine The below brisket was 4 pounds and the bark was fine for me It was cooked at 230 and foiled at 165
  • 16 hours- set it and forget it. Brisket on the smoker??
    Having owned a Traeger for 12yrs and fought with it for 10 after replacing everything but the can with non Traeger parts I finally have a good grill that works every time I can only recommend you spend the $200 or so extra and go with RecTec or similar with a modern controller and ignition system with better construction that some time and thought was put in to make their product better and
  • Hot and Fast Brisket (5 Hours Total!) - Smoking Meat Forums
    Here is the basic recipe: Smoker Temp: 350 degrees Time (approximate): 5 hours total 3 on smoke, and 2 wrapped Important factors: Phosphate injection, cooked in pan, baste regularly, leave most fat on, cook fat-cap down Finishing internal temp: approximately 205 Inject your brisket with a phosphate inclusive brisket injection





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