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  1. J

    First Time with Bacon

    There is the picture of the pork belly from Costco. I don't think it has the skin on it but I could be wrong. As soon as I get it thawed I'm throwing the cure on so it can cure for 10-14 days before cold smoking.
  2. J

    First Time with Bacon

    I want to think the belly was skin removed when I remove it from the package it's a nice white color I'll take a picture of the one I have thawing out just to make sure. Definitely going to use everyone's advice for next go around super excited to give this another try and go really slow with it...
  3. J

    First Time with Bacon

    Definitely going to give it another try. Kind of addicted to all this stuff with smoking and such now. Think I have my game plan for my next batch already going to cure it 10-14 days and have my cure figured out . Is it necessary to let it sit another day after rinsing off the cure to develop...
  4. J

    First Time with Bacon

    5 Pound Slab of Pork Belly from Costco Cured it in a mixture of 1 1/4 TSP of Prague Powder, 5 TBSP of Kosher Salt, Maple Syrup, and Brown Sugar and 5 TSP of Black Pepper for 5 days. Turning it and massaging it everyday. Then rinsed it off as good as I could and patted it dry and put pepper on...
  5. J

    Baking Racks

    Would it be worth it to get some cheapish baking sheets with baking racks. Have seen some people use that for certain things and I was debating it for stuff like bacon and even my pork belly burnt ends because everytime I've done them they have dried out a bit on the bottom before they get done...
  6. J

    First Time with Bacon

    Just finished my first batch of bacon and very unhappy with the result. Did a cure with curing salt, kosher salt, pepper, brown sugar and maple syrup. Let it cure for 5 days. Then rinsed off the cure patted dry and let it sit in my fridge for over 12 hours. Smoked it at 185 until it hit 150...
  7. J

    Big Smoking Weekend Upcoming

    Finally time to rest and relax after a long day. A ton of really good food ended up doing Brisket, Pork Belly Burnt Ends, and Ribs. Probably my best brisket I've done yet but still can improve on somethings. Started it at 225 around 5:45 AM and bumped it up to 250 around the 5 hour mark wrapped...
  8. J

    Big Smoking Weekend Upcoming

    Woke up a little after 5 fired up the Savannah. Still not that happy with the trim that's one thing I still haven't got down. Threw on some Jirby Rub (2 Parts Pepper,1 Part Salt, & 1 Part Seasoning Salt). Rocking the smoker at 225 right now. Think I'm going to let it ride at 225 for now but...
  9. J

    Big Smoking Weekend Upcoming

    Yeah was considering cooking it at 225 on the middle rack just to make sure all the fat gets good and rendered but the flat doesn't get over cooked. But don't have to really have to have it done until like 7 PM and going to do some pork belly burnt ends on the lower rack as well. Really leaning...
  10. J

    Big Smoking Weekend Upcoming

    Really in a smoking mood since I've got my new PitBoss Savannah. Think I've smoked on it every weekend since I've got it. Knocked out some killer pork butts, chicken breast, turkey breast even some decent pork belly burnt ends but think I've figured out why I'm not happy with them have cooked...
  11. J

    1st time Turkey Breast

    Well ended up catching a little bit of a bug that was going around my house so felt a little under the weather this weekend but still needed to smoke this bird. Ended just spatchcocking the breast and removing the skin. Made an injection of butter, chicken broth, rub and lemon juice and injected...
  12. J

    1st time Turkey Breast

    OK and what's the usual ratios you use for your brine my breast is 5 lbs but that's before removing it from the bone and removing the skin
  13. J

    1st time Turkey Breast

    Good deal. Thanks for the help. Definitely want to try to brine it even if its for a couple of hours. Made a rub I plan on using for it but added salt to it and don't want it to turn out too salty should I remake the rub but with no salt. I don't wanna waste all that rub but might just use it...
  14. J

    1st time Turkey Breast

    Yeah that was honestly what I was wanting to do until I realized it was a bone in skin on turkey breast was to smoke it like the one you have in your picture. You have any tips or a tutorial on taking the meat off the bone. And did you brine and inject or just inject it with a brine. What about...
  15. J

    1st time Turkey Breast

    Was going to give a shot at Turkey Breast this weekend and had a couple of questions. Kroger has bone in skin on turkey breast on sale so bought one to smoke. Should I debone it and take the skin off before smoking or leave it as it is and smoke it like that. If I should debone it was wondering...
  16. J

    Weird Smoking Request

    Have a relative that's having a party tomorrow and they were going to make a dish with stew meat in a crockpot. But she asked me if I think I could smoke it instead and wasn't really sure if I could or how to even do it. So any kind of suggestions would be very helpful
  17. J

    Pork Belly Burnt Ends

    Got me some goodies from my new Costco membership on Friday and decided to throw some of it on the smoker. Tried Pork Belly Burnt Ends. Turned out very flavorful and not quite falling apart but thinking i might've over cooked them a bit. They were hitting 190 around like the 2 hour mark at 250...
  18. J

    Playing around with some Poultry

    Might try a couple of hours next time. I know I have done some grilled chicken breast and brined them for an hour and it was perfect. But might need more of one with a smoked breast. Now injecting it has me intrigued what do you inject with. I smoked them for a bit then wrapped in foil with...
  19. J

    Playing around with some Poultry

    Ended up just playing around with a little poultry this weekend with mixed results. Did some Smoked Buffalo and BBQ Chicken Legs for the UFC on Saturday Night. And really happy with those. Coated with a little baking powder and salt. Smoked at 225 for 30 minutes then coated with sauce and cooked...
  20. J

    Looking to upgrade

    Gosh that is my dream smoker honestly just don't know if I ever will have the money to spend on it. Curious how it works if it really does give it an extra layer of smoke flavor
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