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Recent content by cleanbbqdave

  1. C

    weird smell

    Hey, Im in middle of cook on my offset and the fire has weird smell. Im using mostly oak and little ash and maple. It has like a asphalt smell. What it is? is from wood or cresote build up? Also is it safe to eat?
  2. C

    pink salt

    Thanks for help. I maybe watered it down to much. No salt coming through.
  3. C

    pink salt

    Not salty at all, I guess soaking it for 24 hrs worked. Weird taste though can't put my finger on it though
  4. C

    pink salt

    ill post a pic soon, btw u were right it was a typo its 6.25. Also is it safe or border line safe? What reciept do you use if i may ask?
  5. C

    pink salt

    are we sure its safe to eat? I just smoked it and i would be lying if i would say im not a little nervous.
  6. C

    pink salt

    cooking the briskett what temp should i take it to?
  7. C

    pink salt

    38
  8. C

    pink salt

    10 ten days in the fridge.
  9. C

    pink salt

    So it seems it's from brown sugar?
  10. C

    pink salt

    Just took out brine. It seems the brine is sticky. Is that normal? Hey, just took out of brine. Is the brine supposed to be sticky and gooyie?
  11. C

    pink salt

    Thanks, appreciate the help. Will update in week I guess...
  12. C

    pink salt

    i added roughly half gallon more, no more room for more. Weird fact though this pick salt is 6.75 sodium nitrite compared to most at 6.25 Modernist Pantry Store -Amazon.
  13. C

    pink salt

    thanks so much for your help. This is why this forum rocks!
  14. C

    pink salt

    10lb, i do plan on soaking in water after brine to get some of the salt out. probably over night.
  15. C

    pink salt

    i put my meat in yesterday, should i empty it out and do the eq brine? or just use the one i did already? aka Brine: 1 Gallon Water 350g salt 350 brown sugar 42g pink salt " (i did a little less salt and like i said earlier around 7 tsp if cure salt)
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