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DTG smoke #5 - Brisket w/Pineapple juice
It looks great! Brisket is my favorite and my nemisis. What you have there looks like nirvana. JD -
a little bacon advice please
Me too. I cut a test slice and fried it up. It was excellent as it was. It can only get better with smoke as long as I don't screw it up. David- jdwalker
- Post #6
- Forum: Hot Smoked Bacon
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Baby back ribs always fatty
I think you are on the right track with your own ideas. No foil - when you foil, you are actually braising, a cooking method that retains a lot of moisture. More vent and no water pan will keep the box drier. You may be happier with spare ribs. I feel like they have more flavor and more... -
Brisket, the wife say's I'm crazy
Hope you have some help eatin all that! Looking good. David -
a little bacon advice please
thank you so much for the reply. I plan on using my amnps with apple and maple pellets. I have a mailboxish mod on my ceramic smoker. I plan on posting my process and results when all is done in hopes of getting as much constructive criticism as possible. thanks again, david- jdwalker
- Post #3
- Forum: Hot Smoked Bacon
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a little bacon advice please
- jdwalker
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a little bacon advice please
I took my belly out of Pop's brine today (day #12). I cut into it and this is what I saw. details are: 5.1 lb previously frozen skin off belly Pop's brine except I substituted maple syrup for the white sugar. completely submerged sandwiched between two cooling racks to ensure full contact...- jdwalker
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- Replies: 5
- Forum: Hot Smoked Bacon
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- Album: a little bacon advice please
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IQ 110/Party Guru
I have used the guru in its many forms with great success. The only concern would be an adaptor for your vent. They are great folks over at BBQ Guru. Give them a call and they will be able to tell you if there is an adapter for you. If not, something could be fabricated to work.- jdwalker
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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High Temp Silicone
the other product you found sounds like it would fit the bill nicely but I have no experience with it.- jdwalker
- Post #4
- Forum: Fridge/Freezer Builds
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High Temp Silicone
There has been a great deal of debate over the use of certain gasket materials from numerous companies including Rutland. The last time I researched, IIRC, Rutland's stance on using their products around food was basically that the food safety of their products has not been evaluated and...- jdwalker
- Post #3
- Forum: Fridge/Freezer Builds
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Apple versus Hickory wood for smoking bacon
I have belly 7 days in Pops brine and was wanting to use corn cobb but sadly it is backordered. No matter, apple and hickory will have to do.- jdwalker
- Post #11
- Forum: Hot Smoked Bacon
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jeffs naked rub, finally purchased
I had the same question and asked Jeff. THE rub and THE sauce you are referring to are NOT included in the book.- jdwalker
- Post #21
- Forum: Sauces, Rubs & Marinades
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Pulled Pork Question For The Experts Out There
don't look at it as a failure. you learned how to make chopped pork. not the same as pulled but definitely had its applications. I prefer chopped over pulled for dishes like carnitas and tacos. -
greetings
hello all, My name is David and I live in Athens, GA. I have been hot smoking meats for several years using various equipment. It is my newfound interest in cold smoking that led me to discover this outstanding forum. I have been doing a fair bit of research here and have been thoroughly...
