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  1. mattyoc20

    Pork Butt is done already and I'm not eating til 6!!!

    Just checked a few spots on the butt and that sucker is done.  Im reading 201 right now im going to try and drag it out to 205
  2. mattyoc20

    Pork Butt is done already and I'm not eating til 6!!!

    Title says it all.  Will the butt be ok in the cooler for 3.5-4 hours?  My smoker did run a little hotter than i usually do.  I try to keep it at 235.  My smoker was running around 245 the entire time but the 10.5 lbs butt only took 8 hours??? whats up with that?
  3. mattyoc20

    12 degrees outside lets do this

    All rubbed down and in the smoker. And the that was 12 degrees Fahrenheit. Its a small brisket so it wont be going til later
  4. 20150307_051210.jpg

    20150307_051210.jpg

    • mattyoc20
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    • Album: 12 degrees outside lets do this
  5. 12 degrees outside lets do this

    12 degrees outside lets do this

  6. mattyoc20

    12 degrees outside lets do this

    Lets do this butt and brisket about to go in
  7. 20150307_050222.jpg

    20150307_050222.jpg

    • mattyoc20
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    • Album: 12 degrees outside lets do this
  8. mattyoc20

    Bacon without Nitrites

    My brother said he is willing to sacrifice and eat it all himself.  Being the good brother that i am, i also offered to take it back
  9. mattyoc20

    Bacon without Nitrites

    So my brothers wife just found out she is pregnant.  They love my bacon so for christmas i gave them about 10 lbs of bacon.  She went to the doctor and the doctor said she cannot have nitrates.  I am not sure what the difference between nitrates and nitrites are but im sure either one probably...
  10. mattyoc20

    Smoking bacon in the WSM questions

    I use my WSM 18.5 for cold smoking my bacon.  I always remove the water pan and never use anything like an alum pan.  I like to think the smoke coming directly up and hitting the bacon is better.  Could all be in my mind though
  11. mattyoc20

    My poor bacon

    Thanks for the replies guys im glad I didn't scrap it we will give it a go a see what happens
  12. My poor bacon

    My poor bacon

  13. mattyoc20

    My poor bacon

    So this batch of bacon i think i totally screwed up.  See original thread here http://www.smokingmeatforums.com/t/173419/green-stuff-on-my-bacon I figured i would end up scrapping this batch and starting over but for giggles just went ahead and smoked it anyway.  I just got done smoking it for...
  14. Orange Bacon.jpg

    Orange Bacon.jpg

    • mattyoc20
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    • Album: My poor bacon
  15. mattyoc20

    Green stuff on my bacon

    I wish I could but I have not developed that sense yet.
  16. mattyoc20

    Green stuff on my bacon

    No not really
  17. mattyoc20

    Green stuff on my bacon

    Great to know.  Thanks JJ
  18. mattyoc20

    Green stuff on my bacon

    No issue with the smell.  I actually just cut off the green part and tossed it.  I have the rest in the fridge uncovered.  I was planning on smoking on sunday.
  19. mattyoc20

    Green stuff on my bacon

    I'm pretty sure i put it in.  I cannot see myself not putting it in.  And i though i read somewhere that if it has a that nice reddish tint when cutting it means it has been cured.  I could be wrong though.
  20. mattyoc20

    Green stuff on my bacon

    Your not being harsh at all.  That is kind of what i figured.  I was just hoping i was wrong.  Do you think it has to much cure in it?  I follow pops brine exactly and this is about the 5th time making bacon in the last year with this outcome.  I appreciate the quick response.
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