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Recent content by johnnyblaze
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Decided to smoke a large Brisket over the weekend for my girlfriend's birthday. I went down to Paisanos Butcher Shop, and I had them bring out a couple briskets from the back before I selected a large one.
Since I wasn't sure how long the brisket would take and we were having a large party, I...
I just came back from my local butcher at the Russian market here in Brooklyn. On display they had 'pork belly ribs', they look really good, so my plan was to brine and smoke them like bacon.
I have a 12 pound turkey curing at home in Pops brine right now. I am looking to smoke it tomorrow.
I cut up the bird, taking off the backbone to save for stock, also removed the wing tips and drumstick ends. Also since my electric smoker doesn't get too hot, I already removed the skin. I...
I have another brisket dry curing for a week using the process SmokingAL laid out here: http://www.smokingmeatforums.com/t/249085/pastrami-from-scratch-on-the-lang
I didn't have a cryovac bag so I put brisket in a pan and covered it tightly with foil. Looking to smoke it tomorrow and will post...
Question: my brisket is a few inches too big for the smoker tray. Should I cut it to fit? Or put it in as is and expect that it will shrink before it is done?