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2nd time CB and Wings

post #1 of 7
Thread Starter 

Used Pops Brine with the lower amount of salt, next time I will go half way maybe 5/8 cup.

 

Pops Brine

 for every 1 gallon of water, add:

 

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda®

1 cup brown sugar or Splenda® brown sugar mix

1 tbsp cure no. 1 pink salt

 

The piece of Loin used was close to 3" thick, started 12/02/2014


Out of the fridge

Rinsed and patted dry with a slice for tasting the salt level


Taste test needs more salt but looks good


Yard Bird got no respect no picks till in the smoker LOL, Cold in the UTS (ugly tin shed)

Use a sterno with the alcohol wick to warm in CC a little removed and let it heat the shed.


Preheated then loaded the MES 40


Yard Bird demanded it be shown before the CB the wings finished first


Apple pellets just add so much color and taste OMG we had some for dinner with a double baked potato, They were in the BBQ Grill


So now the CB is done IT was 161*f when pulled I did not wrap left it open the temp stayed for 1/2 hr. like that


sliced and packaged for freezing this AM


Wife made 10 packs out of this, the potatoes that are show we froze for X-Mas

Thanks for looking

post #2 of 7

Looks very Tasty! I remove the fat cap from my loin before I cure it.

I could eat my self sick on the yard bird.

Happy smoken.

David

post #3 of 7

You are making me hungry! Nice work .

post #4 of 7

Wow, that looks great,   nice job

 

Gary

post #5 of 7

Dang it Tropics that looks great nice job, so in total how long did the CB go in the brine for and how many lbs was it??

 

Great job 

 

DS 

post #6 of 7

It all looks great.....................Nice Job......:first:

 

Joe

post #7 of 7

Those chicken wings look real good! Can't get enough CB.

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