1st BBB

ffmedic56

Newbie

Original poster

Dec 13, 2010

11

10

• Jan 4, 2011

• #1

1st go at BBB. Cured with TQ and brown sugar for 10 days. I smoked it over Hickery, and brought it up slowly, started at 130, went up 10-15 degrees every hour up to 200 and held it until 160 internal. Making Bearcarvers pepperoni today, cant wait to taste that.

 

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Reactions: meateater

pit 4 brains

Master of the Pit

OTBS Member

SMF Premier Member

Dec 16, 2009

2,557

618

Summerville, SC

• Jan 9, 2011

• #2

Looks pretty good. how did it taste? Are ya hooked on makin bakin?

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jan 9, 2011

• #3

It looks awsome and I bet that it will taste great too. Now you sliced it pretty darn thick too. Nice sammie slices it looks like.

 

scarbelly

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OTBS Member

Jul 26, 2009

14,315

73

• Jan 9, 2011

• #4

Good looking BBB congrats man

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jan 9, 2011

• #5

Congrats, I love me some BBB with eggs, taters and toast.

 

L

les3176

Master of the Pit

Feb 10, 2009

1,290

22

harborcreek,pa

• Jan 9, 2011

• #6

Looks awesome!!

 

Bearcarver

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OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jan 17, 2011

• #7

I JUST FOUND THIS !!!!!

That looks GREAT !!!

The next BBB I do is gonna go to 160˚ internal too.

I haven't done that yet.

Did you make that Pepperoni? If so, how was it?

Thanks,

Bear

 

Last edited: Jan 16, 2011

beer-b-q

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OTBS Member

May 1, 2007

10,099

40

• Jan 17, 2011

• #8

Nice looking BBB...

 

chefrob

Master of the Pit

OTBS Member

Sep 13, 2009

3,627

42

az

• Jan 17, 2011

• #9

now yer hooked..............

 

coma44

Fire Starter

Aug 19, 2010

56

11

Greenfield Massachusetts

• Jan 19, 2011

• #10

Hey man looks better in a bigger picture! (better than the text msg on the phone)  did you leave the fat cap on or did you trim it?

I will be doing one of those soon maybe two....one cooked to 140 then one to 165......

I'll be up to grab some of the salts this week ...