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  1. billdawg

    Questionable areas after curing

    Thanks Dave. I thought this was the case. I just want to make sure I'm safe and don't kill anyone.
  2. Questionable areas after curing

    Questionable areas after curing

    • billdawg
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  3. billdawg

    Questionable areas after curing

    Hey guys, I need a little advice from the more knowledgeable on the subject. I just pulled my pork belly out of Pop's wet curing brine this morning. It has been in the curing brine for 21 days. I know this is a long time, but I had to work the last 11 days straight and had no choice. When I...
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    P1000088.JPG

    • billdawg
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    P1000087.JPG

    • billdawg
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    P1000086.JPG

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  7. billdawg

    Coffee Rubbed Brisket W / Q-VIEW

    Thanks bruno, I did that and it did help. Thanks Frosty!
  8. billdawg

    Coffee Rubbed Brisket W / Q-VIEW

    Thanks! I don't think there will be any BE leftovers, but I am saving about half of the flat for chili.
  9. billdawg

    Coffee Rubbed Brisket W / Q-VIEW

    That is genius! I am always amazed how much meat is consumed from a cutting board.
  10. billdawg

    Coffee Rubbed Brisket W / Q-VIEW

    Thanks guys for the kind words. I forgot to take a pic of the burnt ends when I pulled them off, but they turned out amazing. We started eating them and I got all involved in stuffing my face rather than taking pics.
  11. billdawg

    Coffee Rubbed Brisket W / Q-VIEW

    So, it finally came off at 3:00PM. I let it rest for about 45 minutes wrapped in foil, and the separated the point from the flat and started cutting the point into cubes for the burnt ends. Pulling it off the smoker Cubing up the point Extra rub and some sauce and back in for another...
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    IMG_1411.JPG

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    • Album: Coffee Rubbed Brisket W / Q-VIEW
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    IMG_1407.JPG

    • billdawg
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    IMG_1406.JPG

    • billdawg
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    IMG_1404.JPG

    • billdawg
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  16. billdawg

    Coffee Rubbed Brisket W / Q-VIEW

    So, it is now 7:23 in the A.M. I had to adjust the temp one time around midnight because it had dropped down to 195*, but since then it has been holding steady at 230*. Internal temp is at 162*. I think I am going to let it go on to 195* without foiling it. Man, I am getting to old to sleep on...
  17. billdawg

    Coffee Rubbed Brisket W / Q-VIEW

    My Aunt makes a killer one in the oven as well.
  18. billdawg

    Coffee Rubbed Brisket W / Q-VIEW

    Thanks for the advice Bill! so I got it on at 8:30. Got the temp holding pretty steady between 225 and 230. Here it is going on Hard to see, but there is a little of the thin blue stuff coming out.
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    IMG_1399.JPG

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