Recent content by dstar26t

Hi Al, Thanks for the inspiration, I'm going to make some pastrami using this method tomorrow.  Question about soaking the corned beef over night ... the label shows it has 0.84% by weight of salt, do you typically season less than that?  I usually target 1% or slightly more and the...

Red Oak works great for brisket.  Not too strong for a long cook.  I like it seasoned for at least 6 months after splitting, up to a year.  After a year, it burns up too fast and you have to feed the fire more often.  Too fresh and it smokes and doesn't get hot enough unless you build a bigger...

Haven't posted in a while but that doesn't mean I haven't been cooking, curing, stuffing and smoking things!  Just nothing out of the ordinary really except for some Reuben sausages but I didn't take any good pictures of them unfortunately. Figured I'd share this cook since when searching I...

I've been trimming the fat to get more rub on the meat.  Also, last time I cut the butt in half for more smoke and less time...worked great.

Wow, very sorry to hear this.  I've been to Ft. McMurray and know how isolated it is.  Best of luck to you all and I hope something can be done, soon.

This is certainly on my to do list, thanks for the inspiration!  Sounds really great.

So you pulled it like a pork shoulder and made sandwiches?  Wondering how it was served.

That looks great...what's it like?  Is fall off the bone the way it's done like pulled pork?

Last time was: beer > peanuts > inside-out pizza > kielbasa > coffee > bourbon > pretzels > beer > coffee > bacon > bourbon > beer

This is the secret for the best brisket every time I think.  It totally relaxes during the rest and I think 4 hours would have produced the same product if not less time.  It was still steaming when I sliced.  Butcher paper tight around the brisket with plastic wrap around that and then towels...

I will let the pictures speak for themselves mostly.  16 lb packer trimmed to 14 lbs.  1% w/w kosher salt on the surface for 24 hours.  19 hours of 6 month seasoned red oak (a lot of it) until probe tender.  6 hour rest in a cooler (while I cooked 4 racks of maple brine cured pork ribs).  Best...

Dave, I think sausage is one of those things that benefits from a woman's touch. Richie,   I've been eating and enjoying Kielbasa for a long time.  Not until making some did I realize garlic is a major contributor to flavor.  After mixing the pepper, garlic and marjoram with the ground pork...

Hi all, Haven't posted in a while, been busy with other projects.  Took a break from those projects to make some sausage!  I've been wanting to do that for a while but was intimidated by the complicated procedure and the research needed.  Did a lot of reading in order to get it "right" the...

I got the materials in store from Lowes and Home Depot. Sheet metal Duct starting collar Ducting Elbow The sheet metal had to be cut to size and then holes punched.  I drew a template in AutoCAD for the sheet metal that I traced onto the sheet before cutting/punching.  It's drawn to scale...

I didn't see anything about pork on that 6 pepper blend label.  Be careful.  Or better yet, send me some to taste test to make sure it's safe. Looking good! Nate