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Recent content by bworthy

  1. bworthy

    My Labor Day Smoke

    Yeah, I got impatient for some reason!
  2. bworthy

    My Labor Day Smoke

    Spent the day watching my Smoke Hollow chug along with a nice 9 lb. bone in butt along with a 3 lb. chuck roast. Smoked at 250° with oak and cherry. Pulled the chunky off when it hit about 195°. Cranked the temp up to about 275° to finish off the butt (12 1/2 hours total). Chopped the beef and...
  3. bworthy

    TEXAS STYLE BUTT

    I pretty much always seal some up, makes for a lot of different meals. Love making tacos with the PP.
  4. bworthy

    TEXAS STYLE BUTT

    Smoke until I wrapped.
  5. bworthy

    TEXAS STYLE BUTT

    I thought I would try something different, so found this recipe from Malcom Reed. Texas style pork butt, used 50/50 Kosher salt and CBP instead of my usual modified Jeff’s rub. Smoked at 250° with oak for the smoke for 6 hours, color and bark just right. IT was at 163°, wrapped in butcher paper...
  6. bworthy

    IS MY INKBIRD TOAST?

    Thanks for the info. I just looked on Amazon and looking at the reviews for the model I have. Found this to be a common problem, and is related to the probe wire breaking inside. I think I will upgrade to the new version.
  7. bworthy

    IS MY INKBIRD TOAST?

    So, my instant read thermometer (model HET-F001) has stopped working. When I turn it on, the display reads 888.8E, then switches to LLL.L °F. I thought maybe it just needed a new battery. Nope! This thing is only about a year or so old, do I need to replace it already?
  8. bworthy

    First Cold Smoked Bacon

    Outstanding!
  9. bworthy

    Ribs for Dinner

    Just had a green salad, baked beans and some rolls. Also a nice bottle of cab.
  10. bworthy

    Ribs for Dinner

    I haven’t smoked anything lately and was craving ribs. Spares trimmed to St. Louis cut, added rub and Tony Chachere’s. Onto the Smoke Hollow with hickory for smoke, spritz with ACV/apple cider mix after about 3 hours. Smoked at 240°, spritzed about every 45 minutes until done, about 5 1/2...
  11. bworthy

    New dude from Folsom, CA

    Tony G welcome, it’s nice to have a fellow Folsomite on the forum!
  12. bworthy

    My 1st Attempt @ Bacon

    Thanks Bear!
  13. bworthy

    My 1st Attempt @ Bacon

    Thank you, may try making dust for the next time.
  14. bworthy

    My 1st Attempt @ Bacon

    Already have been eyeing this one.
  15. bworthy

    My 1st Attempt @ Bacon

    Finally have the opportunity to post about my first attempt with making bacon. I started the process at the beginning of October with 10.9 pounds of pork belly from Costco. I used the diggingdogfarm calculator to come up with the amount of cure #1, salt and brown sugar to use for the cure. Cut...
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