got a butt and loin few weeks ago put them in Pops Brine for 12 days.
The kids was stoping by to visit Saturday so the wife wanted Chicken and shrimp on the smoker.
So I cold smoke in the "Brinkmann Smoke-N-Grill Charcoal Smoker" with AMNPS.
got the butt for $1.29 LBS , its nice when you can find them on sale.
here the loin . not to bad of a price.
Cutting the bone out of the butt. It was easier to cut out then I thought it would be. Sharp knife helps.
bone out. not to bad for the first time .
here they are ready for Pops brine.
here my little smoker with the AMNPS
Put the butts on the top grate and the loin is on the bottom grate
here I got both smokers going, the offset has chicken and shrimp in it and the small one has the CB and BBB
for cold smoking. The AMNPS was getting to much air since the bottom of these smokers are wide open.
I would blow out the flame in the AMNPS and few minutes later the flame was back. so I grab these totes and
surrounded the smoker to block the air and it work great after that.
I moved the loin to the big smoker after 6 hours of cold smoking in the little smoker and hot smoke it to 145 degrees.
the BBB stayed in the small smoker for 12 hours.
here the CB . nice color to it
slicing it up .
here the BBB. slice a few pieces to fry up
frying up the BBB . also fry up some of the CB for breakfast . both turn out great.
here the CB all sliced up
thanks for looking.