Recent content by Buzzbromp
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Pork Belly Burnt Ends!
Looks delicious! I'm trying this today. It is my first time dealing with pork belly. Did you remove pieces that were mostly fat? I was surprised at how fatty some of the pieces were after cutting them up. This piece appears to be 90% fat. Maybe it just melts away during the cook. I'll... -
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First Smoked Brisket - A little Tough
That makes sense that separating and cooking longer may have dried it out some. I also didn't mop it. Next time I won't separate it. For pulled pork, sometimes I get it to around 190 and pull it off. It doesn't pull as well, but is still moist and tastes great. If I get it to 200-205 with... -
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First Smoked Brisket - A little Tough
Thanks. I’ll try crank it a little hotter next time. Any thoughts on splitting this flat and point before cooking? I was thinking keeping them together might have kept it more moist. -
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First Smoked Brisket - A little Tough
I smoked my first brisket yesterday. I followed a recipe that seemed to get a lot of likes. I modified it slightly based on other searches, oooops! I smoked at 180 for 5 hours with super smoke mode turned on (Traeger). I then smoked at 225 for an additional 5 hours. Then, I pulled off and...
