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Recent content by hammocksmoker

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  1. hammocksmoker

    pork butt stall

    I usually stall at 165. Did you let the butt get to room temp before it went in? Wait should you let it get to room temp before it goes in? I usually have an internal temp of 40 when I start.
  2. hammocksmoker

    Bacon Cure without Sodium Nitrate

    So last night I put 5 lbs of bacon in a dry cure of 1 cup kosher salt and 1 cup brown sugar. Am I going to die? I am guessing I should walk to the store and rub some pink salt on it from what you guys are saying as I am now a bit nervous as a first timer. Is there something else I should do...
  3. hammocksmoker

    Illinois Group!

    my only issue with this technique is the 1/4 cup of koshering salt. I once put a rub on ribs like that a night before, and when I opened them up, the koshering salt had done its job and pulled a good deal of miosture out of my meat. they were better when I put the rub on them just before they...
  4. hammocksmoker

    Illinois Group!

    All things brisket. My first try 'twas a disaster. Just gut my pulled pork right this weekend, thank god.
  5. hammocksmoker

    noob

    Ugh it wasn't that dry, just tough still. My cut was just the flat so it was a fairly thin piece at 5lbs and was in there for only 6hrs before it hit 180 when I wrapped it and tossed it in towels and then in a cooler. When I pulled I tout 3 hours later about 1 cup of juices flowed out of it...
  6. hammocksmoker

    2nd Attempt at Brisket....Success!

    Maybe I'll just call up the rouses on tchaptioulis street and see if they will give it up. I am guessing if you can find a decent butcher they will sell you the chicken livers. If anyone finds a good recipe I must try it. But no crawfish boudin, for some reason that kinda strikes me as a waste...
  7. hammocksmoker

    Comment by 'hammocksmoker' in media 'IMAG0254.jpg'

    really sad picture bro
  8. hammocksmoker

    Illinois Group!

    new to smoking from chicago. Any body want to meet up and let me pick there brain about smoking techniques and theories. i dont want to ruin any more meat. beer is on me.
  9. hammocksmoker

    2nd Attempt at Brisket....Success!

    Got any recipes for that boudin sausage it's the one thing I have been going crazy looking for after I left Tulane.
  10. hammocksmoker

    noob

    I am a noob. Just got my mes 30 in the mail and have already made a tough brisket and a dry pork butt. Didnt screw up the bacon or abts but thats hard to do. I have a hammock set up so i can stair into the thing like a zombie whilst it smokes. I also get pretty drunk while i am smoking it so we...
  11. hammocksmoker

    2nd Attempt at Brisket....Success!

    Yup wood chips are soaking, don't know exactly how I feel about soaking them yet. Also it was about 90 degrees all day with the smoker in the sun. Meaning the heating element did very little work keeping my machine at 225 meaning it wasn't producing a whole lot of smoke into my meat. : / I'll...
  12. 4TH OF JULY BRISKET WITH BRISKET FINISHING SAUCE

    4TH OF JULY BRISKET WITH BRISKET FINISHING SAUCE

  13. image.jpg

    image.jpg

    • hammocksmoker
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    • Album: 4TH OF JULY BRISKET WITH BRISKET FINISHING SAUCE
  14. 2nd Attempt at Brisket....Success!

    2nd Attempt at Brisket....Success!

  15. hammocksmoker

    2nd Attempt at Brisket....Success!

    Pepper is guarding my brisket from all the neighbor dogs.
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