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  1. J

    First Time with Bacon

    Oh Oh I'll probably just go very light on it just honestly trying to get a tad bit sweeter on it. Love the flavor of my last batch the wife just wanted it a bit sweeter but might go a little sweeter with the pellet on the cold smoke. I just really need to also figure out to get it a little...
  2. J

    Best Knife to cut Brisket

    Was wanting some suggestions for a knife to cut Brisket and ribs because everything I have right now just doesn't seem to get the job done the way I want. All I have are some regular knives I use in the kitchen and then my boning knife for trimming briskets and such
  3. J

    Brisket Heated Rest

    Alot of pictures upcoming just sliced this up and ready to head out in a few minutes. Trimmed it and got it on with a smoke tube around 5 PM yesterday. Then hit the stall around 11:00 and wrapped in the foil boat which is a method I really like now especially with a pellet smoker. Once I wrapped...
  4. J

    First Time with Bacon

    Oh yeah that definitely helps and almost makes me wanna thaw out another half of a pork belly and give it another try
  5. J

    First Time with Bacon

    Well finally finished up my second batch and I'm alot happier with this one. Only rested it for 3 days before cutting and tried to cut it a lot thinner then last time. The only thing I would change is maybe cold smoke for 4-5 hours for a couple of days instead of 8 hours one day and maybe let it...
  6. J

    Brisket Heated Rest

    It's a pellet smoker. A PitBoss Savannah so plan on getting it on around 4:30-5:00 PM Friday Night and it's not even that big of a brisket about 9.5 lbs before trimming. Plan on just setting periodic alarms throughout the night to check on it and probably running around 225 maybe 250 on my...
  7. J

    Brisket Heated Rest

    Cooking up a brisket this weekend for Mother's Day and wanted some opinions on a heated rest. Plan on starting my brisket when I get home and cooking it overnight periodically checking on it thought-out the night. Did an experiment with my meat probe thermometer and my oven holds on warm around...
  8. J

    Cinco De Mayo/Derby Party Smoke

    Ended up attempting some beef barbacoa with chuck roast and some smoked salsa for a get together this weekend. Had 2 chuck roast rubbed them with a mix of chili powder, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Threw them on my smoker at 250 and cooked for 3 hours...
  9. J

    First Time with Bacon

    Well almost done with my second try at bacon. Just cold smoked it laid the bacon on the second rack close to the smoke stack and the smoke tube in the chamber on the very far left. Put it on at 10 this morning and pulled it off a little after 6 so got a good 8 hour cold smoke and the pit never...
  10. J

    Frozen Brisket

    Oh yeah I understand might honestly tweak my plan a bit and open it trim it and throw it on the smoker all in the same night to prevent anything shouldn't add too much time to my cook maybe another 30 minutes. Really the only reason I was going to trim it earlier is because I need to work on my...
  11. J

    Frozen Brisket

    We'll plan on cooking it overnight next Friday Night as soon as I get off work and hoping it gets done Saturday morning to rest a bit before slicing. So when should I remove it and have it thawed by. Because my original plan was too trim it Thursday night wrap it back up until I get home on...
  12. J

    Frozen Brisket

    It was bought from the local Kroger so I'm kind of sure it was cryovac'd but not 100 percent couldn't find anything online that tells me either way.
  13. J

    Frozen Brisket

    Was curious have a request from my Dad on cooking a brisket for Mother's Day and he said he had a brisket in the freezer but is nearing on being in there for a year. Has never been open would it still be good or would I be better off just grabbing one from Costco this weekend.
  14. J

    Pork Steaks

    Now really leaning towards cooking them the way KimberlyO posted that looks like my best bet and honestly sounds the most intriguing to me can't wait to try them on Sunday.
  15. J

    Pork Steaks

    Yeah that's what I'm really leaning towards is a reverse sear want that smoke flavor but a nice crust on them as well. Think they will cook up nice with it being pork butt too with a decent amount of fat.
  16. J

    Pork Steaks

    Was watching the Chuds BBQ youtube channel and remember seeing him do pork steaks cut from a pork butt and sounded really good. Luck would have it Kroger had Buy One Get One Free Pork Butts so bought 2 one for some pulled pork soon and another I had them cut into steaks. In his video he did them...
  17. J

    First Time with Bacon

    O OK good deal was going to ask about all of that. Because in my previous attempt I rinsed off the brine and patted dry and then put black pepper on it and let it sit uncovered in the fridge for 12 hours before smoking was wondering if I needed to do it with this time around.
  18. J

    First Time with Bacon

    Time for another try this time did the dry cure with. 1.5 % Salt, 0.25 % Prague Powder 1 and .75% of Sugar and then after patting it in sprinkled a little dusting of brown sugar and pepper on it. Now sitting in the fridge in a Ziploc bag to sit for 10-14 days might just depend on if I think I...
  19. J

    First Time with Bacon

    Smoking Edge was curious could I just mix that cure up and then use it on meat as I want to have seen a YouTuber do that and that seems like the easiest way to do it to me. And would I put the cure on it then pat it in then maybe sprinkle it with brown sugar after the fact and pat it in. Has...
  20. J

    First Time with Bacon

    Thanks for all the help everyone. Think I'm going to look for a cure recipe with maybe the Prague Powder #1, Salt, and was wondering if it's possible to do brown sugar instead of actual sugar or could I use both. And going to go with a 10-14 day cure and then cold smoke for 8 hours on a Saturday...
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