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  1. shriv

    Butts -To foil or not to foil?

    I normally go no foil but when it reaches 195 I foil it, wrap in towels and throw it in a cooler until I am ready to pull it. Do you think it hurts the bark? I think it does add to the moistness of the pork. Shriv
  2. shriv

    Boneless Back Ribs W/Qview

    I checked at a couple butcher shops and they didn't know what a boneless porl lion back rib was. Is this actually the end of a pork loin? I would love to try this. Thanks shriv
  3. shriv

    It's a Monster. 1st Italian Beef with Qview

    Man that looks awsome! Any ideas on what's in the rub? shriv
  4. shriv

    Drying wood

    I just got some wood from an apple tree cut down this week. Can I set my smoker temp to 250 and dry the chunks in the smoker without having a creasole problem? I don't want to have to wait 6 months if possible. shriv
  5. shriv

    refrigerating fresh smoked bacon?

    very nice looking bacon. Do you have skin on it when you originally smoke it? Shriv
  6. shriv

    Fat side up or down?

    Thanks. I'm sure I've done it both ways since I can't remember which way. Tonight I'll try it removed and see if I like it. Thanks, Shriv
  7. shriv

    Fat side up or down?

    I'm sure this has been asked a million times but I don't have it in my notes. Do you smoke your prok butts with fat side up or down? I think I've done both ways. (I'm betting down.) Thanks, Shriv
    • shriv
    • Thread
    • Replies: 20
    • Forum: Pork
  8. shriv

    refrigerating fresh smoked bacon?

    I made the mistake of giving some to friends! Now I use it as tradin' bacon. Generally pound for pound for walleye or salmon! No one has tried it and ever cared for store bought since. Thanks to all you guys. Thanks, Shriv
  9. shriv

    refrigerating fresh smoked bacon?

    Piney I had very little dripping. Almost none. I think you would use much less prague powder compared to tenderquick. Thanks, Pat
  10. shriv

    refrigerating fresh smoked bacon?

    hopefully this is a better picture. Shriv
  11. shriv

    refrigerating fresh smoked bacon?

    here my first try at qview. Shriv
  12. shriv

    refrigerating fresh smoked bacon?

    Thanks for the help. I used 1 Tbsp tenderquick + 1Tbsp dark brown sugar per pound. Some pepper. Bagged them and flipped them daily in the frig for a week and brushed them with maple syrup. Smoked at 150 degree until internal temp was 135 degrees. They turned out great. I just thought letting...
  13. shriv

    refrigerating fresh smoked bacon?

    I am just getting ready to pull 3 bellies out of the smoker and am wondering if I should bag them and refrigerate for a couple days to enhance the flavor. Do you think it makes better flavor if I refrigerate it or does it not mattter? Thanks for the advice. Shriv
  14. shriv

    Baked Beans Questions

    How do I get the thermometer in the bean? LOL jsut kidding. Thanks for the help. Shrive
  15. shriv

    Baked Beans Questions

    I am making baked beans this weekend and the recipe calls to bake at 350 degrees for an hour. I want to smoke them with the pork butt. I smoke at 200-225 degrees. How long will I have to leave the beans in with the pork butt to equal 350 for an hour so they are done. Any ideas? Thanks, Shrive
    • shriv
    • Thread
    • Replies: 9
    • Forum: Pork
  16. shriv

    Fresh Apple Wood question

    Thanks everyone. I will split it and let it dry. I may try to put some in the smoker on a rack at 250 for a few hours to see if it drys out as an experiment. Thanks, Shriv
  17. shriv

    Fresh Apple Wood question

    Can I smoke with freshly cut apple wood or does it need to dry. If it needs to dry can I just dry it in the smoker? Any creasote issues?Thanks Shriv
    • shriv
    • Thread
    • Replies: 7
    • Forum: Pork
  18. shriv

    Question on Maple Syrup

    I plan on smoking bacon in the morning. I want to brush it with maple syrup. I normally air dry it for a couple hours so a pedicle forms and it takes smoke well. Do I need to air dry before I brush with syrup? Also I assume I should put it in the smoker right after brushing it? Thanks, Shriv
  19. shriv

    Smoking temps

    It was kinda hard rolling it! LOL. How do I use qview? Shriv
  20. shriv

    Smoking temps

    I am smoking a wild turkey. I had it in the brine bucket for 2 days and now have it in the smoker. The smoker temp is ranging from 250F to 260F. My thermostat prevents it from getting any hotter. The internal bird temp is now 150 after 5 hours. I plan on pulling it at 170F. Will it be safe...
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