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4PoGo7's First Buckboard Bacon plus Boneless Ribs - Question on Color?
First Buckboard Bacon plus Boneless Ribs Awhile back I bought 16 pounds of pork butt, which turned out to be 2 butts. I smoked one for Christmas and the other I sliced up into roughly 1 - 1 1/2" x 6" boneless country style ribs and froze. Some of these were fattier than I wanted for ribs so...- 4pogo7
- Thread
- Replies: 7
- Forum: Hot Smoked Bacon
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4PoGo7's Christmas Eve Pork Butt and ABT's
Wow so this was from awhile ago but I somehow missed it. Thank you very much for the compliment and points! -
First time-not as I hoped
I agree with these guys: vent wide open, no water, cook too a high temp (195-205) to melt out the connective tissue and fat. The temp really isn't set in stone, it's done when its's tender like @SmokinAl said. 155 will get it done but like you experienced it won't be tender at that temp. The...- 4pogo7
- Post #5
- Forum: Electric Smokers
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New guy in Minnesota
Sounds like you had a good plan. How did the loin turn out? -
New guy in Minnesota
For $5 you can't beat it! Interesting how the water pan and racks go in and out. That has some similarities to my E-ECB. The smoke would vent around the lid since it doesn't have a tight seal. From what I read on the "instructions" it sounds like they recommend using large chucks of wood and you... -
New guy in Minnesota
Welcome to the forum. I have quite a bit of family and extended family up in MN, got married up there too. From everything I can find the Mr. Meat Electric is similar to the Brinkmann Gourmet Electric Smoker, aka E-ECB. I currently use a chipbox above the electric element. Hopefully the other... -
Hello everyone
Welcome to the forum, sounds like you two work well together! My wife helps me out with a lot of my smoking projects also! -
Beginner Progress Thread
Sounds like you are getting things figured out. Keep posting on how things go and how your meat turns out. Also make sure to post pics of what you smoke! Have a good one!- 4pogo7
- Post #2
- Forum: General Discussion
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Buying Meat in Iowa
Thank you very much for the info! I will have to look at Sam's when i am their next. How is the quality of the Sam's ones compared to Fareway?- 4pogo7
- Post #40
- Forum: Iowa Smokers
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Buying Meat in Iowa
Hey everyone, I am looking to do a brisket for the first time. An recommendations on what type, how big, where to buy, and process would be greatly appreciated, thanks! My smoker is an E-ECB.- 4pogo7
- Post #37
- Forum: Iowa Smokers
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Roll Call
Sorry I missed this before but glad to have you in the group! Thanks for joining us!- 4pogo7
- Post #39
- Forum: Iowa Smokers
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Buying Meat in Iowa
Fareway has chicken hindquarters for $0.39/lb 10 lb max, pork sausage for $1.99/lb 20 lb max, and 85/15 ground beef for $2.99/lb 20 lb max. Hy-Vee has whole chickens for $0.99/lb. Just saw these prices in today's ads for each store. Thought I would share in case anyone was interested.- 4pogo7
- Post #34
- Forum: Iowa Smokers
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Buying Meat in Iowa
That's better than what I saw at Hy-Vee, think it was $1.89 per pound. Also better than Fareway, in their 2 day sale ad for Friday and Saturday they are $1.79 per pound, limit of 2. Thanks for the heads up!!- 4pogo7
- Post #33
- Forum: Iowa Smokers
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4PoGo7's Christmas Eve Pork Butt and ABT's
- 4pogo7
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