After a week curing in the fridge I put in the smoker at 10:00 yesterday morning. Never tried to get my smoker that low on temps but we gave it a wherl. 180 was the best I could do with any regularity. After 8 hrs. the temp hit 160 and I pulled it. Put in the fridge for an hour to stiffen up a little bit before I sliced it. It sliced just like Wilson's did I was amazed. Now the problem, it was just too salty. I followed the amounts on the cure but was just way too salty.
When I took it out, I washed and brushed it in cold water and let it sit in cold water while I got the fire going. don't know what happened but that's how it wound up.
Any suggestions, and here's a couple pic's.
[wrap][wrap]
Also did a slabe of ribs that turned out reel nice,
[/wrap][/wrap]
When I took it out, I washed and brushed it in cold water and let it sit in cold water while I got the fire going. don't know what happened but that's how it wound up.
Any suggestions, and here's a couple pic's.
[wrap][wrap]
Also did a slabe of ribs that turned out reel nice,
[/wrap][/wrap]