To the credit of all those who posted on this site another newbie has successfully made their first BBB. Under extreme conditions (my smoker a SmokinTex 1400, is up at camp) I was able to make some great product using my Smokey Joe grill and Todd's AMZNS. Check out my pics.
Using Pops brine recipe (thanks Pops) I brined a shoulder which I had deboned. Kept it in the brine for 10 days.
No foam or ropey conditions here, used 1 gallon of brine to an 8lb shoulder. That's a couple of fat pieces in this shot.
cut a couple of slices for a quick fry test.
Looks good now off to the WSJ for 5 hours of TBS using cherry dust in the A-MAZE-N Smoker 6x6.
5 hours later; then refrigerated overnight and a chill in the freezer......A little frost on these
.
All sliced up by hand and ready to vacuum package.
But what do I do with those pesky leftover bits and pieces?
And it tastes great! This proves when ya gotta smoke' ya gotta smoke. I'm going to make a mini-WSM for the next emergency smoke here away from camp.
Thanks again for all those great posts I couldn't have done this without them
Using Pops brine recipe (thanks Pops) I brined a shoulder which I had deboned. Kept it in the brine for 10 days.
No foam or ropey conditions here, used 1 gallon of brine to an 8lb shoulder. That's a couple of fat pieces in this shot.
cut a couple of slices for a quick fry test.
Looks good now off to the WSJ for 5 hours of TBS using cherry dust in the A-MAZE-N Smoker 6x6.
5 hours later; then refrigerated overnight and a chill in the freezer......A little frost on these
All sliced up by hand and ready to vacuum package.
But what do I do with those pesky leftover bits and pieces?
And it tastes great! This proves when ya gotta smoke' ya gotta smoke. I'm going to make a mini-WSM for the next emergency smoke here away from camp.
Thanks again for all those great posts I couldn't have done this without them
