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Coffee Rubbed Brisket W / Q-VIEW
- billdawg
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Coffee Rubbed Brisket W / Q-VIEW
Doing my first whole packer tonight. The low tonight is only supposed to be around 55*, so I figure this was as good a time as any to do an overnight cook. I bought an 11.8 lb brisket from Wally World and got it rubbed up earlier today. I am planning on putting it on my UDS at about 8:00 p.m... -
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- billdawg
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- Album: Coffee Rubbed Brisket W / Q-VIEW
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- billdawg
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- Album: Coffee Rubbed Brisket W / Q-VIEW
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Pork shank to ham with Pop's wet curing brine
So it came out of the smoker at about 6:30 and I let it rest for about 15 minutes. I cut a sample and tasted it and it is fantastic! It is going to be hard to foil this thing and put it away until tomorrow. Fresh out of the smoker. Rested and a nice sample sliced off.. Thanks... -
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- billdawg
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- Album: Pork shank to ham with Pop's wet curing brine
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- billdawg
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- Album: Pork shank to ham with Pop's wet curing brine
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Pork shank to ham with Pop's wet curing brine
- billdawg
- Album
- Comments: 0
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Pork shank to ham with Pop's wet curing brine
Let me start by saying Merry Christmas and Happy Hanukkah! We generally celebrate Christmas with my side of the family on Christmas eve and my wife's side on Christmas day. This year, my wife and I both have to work on Christmas eve and Christmas, so I am smoking the ham today. I... -
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- billdawg
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- Album: Pork shank to ham with Pop's wet curing brine
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- billdawg
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- Album: Pork shank to ham with Pop's wet curing brine
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- billdawg
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- Album: Pork shank to ham with Pop's wet curing brine
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Pork Butt success but need to build a uds asap.
Looks like it all turned out great! You will be happy with a UDS build. It is well worth the time, energy, and money. I love mine. I can get 20+ hours from one basket of fuel. Makes an overnight smoke enjoyable. -
20 Month Smoked Havarti
Wow! I don't know if I have the will power to let Havarti go that long without eating it! I aged some for about 4 months, and it was some of the best cheese I have ever had. I can only imagine how good it is after 20 months. Must....Hold....Out......Longer.....- billdawg
- Post #19
- Forum: Smoked Cheese
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This was my second attempt at smoking and first at Q-veiw
Great looking pork! Another variation you might think about is to pull the loin at a lower temp (125-130), let it rest, and then cut thick chops and sear them to finish them off. I have done this several times and it turns out really nice. Keep up the good work! -
A Great Man Has Passed Away
Such sad news to read. My heartfelt condolences go out to his family and friends. God bless.- billdawg
- Post #86
- Forum: For New Members
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Fall Class of 2012
Congrats to the new class! Looks to be quite a deserving group of folks. -
Sept Throwdown Winners!!!!!
Congrats Jbird and MountainRubs on your winning creations! Great job from all of the contestants. I never cease to be amazed at the amount of creativity and gastronomic genius that is displayed by the members here.- billdawg
- Post #26
- Forum: SMF Throwdowns
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September Throwdown............................................
This is worse than waiting for Christmas morning as a kid!- billdawg
- Post #112
- Forum: SMF Throwdowns
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The NEW 4th of July Voting Thread.
Very tough choice. I would gladly eat any one of those sandwiches. Great job guys!- billdawg
- Post #20
- Forum: SMF Throwdowns
