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2016-08-04 19.19.52.jpg
- smokeymondays
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- Album: New Toy
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2016-08-05 15.21.53.jpg
- smokeymondays
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- Album: New Toy
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2016-08-06 06.54.30.jpg
- smokeymondays
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- Album: New Toy
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Brisket size/shape help... please?
I usually cut a sort of V shape into it so i still get 1/8"-1/4" of fat covering - it just levels it out without losing meat or fat completely- smokeymondays
- Post #4
- Forum: UK Smokers
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Brisket size/shape help... please?
I would say that for high heat you want as much fat coverage as possibly to keep the meat from drying out. Maybe cut a groove into that really thick piece of fat on the side because that is a lot to get through. From the pictures there you can probably safely trim off that thin side on the left...- smokeymondays
- Post #2
- Forum: UK Smokers
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"Proper" Ribs
Scratchings look great! I am a firm believer of rib meat staying on the bone when you pick it up as well - in foil they get tender much quicker as you get steam action as well, and you have to watch out for that. 3 hours doesnt seem too long, so perhaps turning the heat down a bit will help...- smokeymondays
- Post #10
- Forum: UK Smokers
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Roll Call
That looks awesome! Good idea using the mobile charge; cant wait to get started on this one...- smokeymondays
- Post #150
- Forum: UK Smokers
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"Proper" Ribs
Thanks Wabby Definitely bought in the UK....specifically from http://www.higgsbutchers.co.uk/. The photos above are about 1/2 of the original rack - it would easily feed 6-8 people. I think I have the exact weight and price at home so will look tonight and reply again.- smokeymondays
- Post #6
- Forum: UK Smokers
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"Proper" Ribs
I just had a similar experience and learned the following: Baby back ribs are cut so thin here because most of the supply comes as a by-product of bacon producers, and of course, they want as much meat off of them as possible. I was enquiring on how to get a better rib, and my butcher said...- smokeymondays
- Post #4
- Forum: UK Smokers
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"Proper" Ribs
- smokeymondays
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2016-02-15 21.35.13.jpg
- smokeymondays
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- Album: "Proper" Ribs
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2016-02-15 21.34.39.jpg
- smokeymondays
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- Album: "Proper" Ribs
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First time cold smoking : Bacon of America
Thanks for the advice, guys. I guess it was good fortune? that my slicer died after only 5-6 slices...I will give it a couple of days and let you know.- smokeymondays
- Post #5
- Forum: UK Smokers
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First time cold smoking : Bacon of America
Alright, things have progressed significantly...I took the bacon out and washed it off thoroughly. A lot of pepper stuck on but I am told that is ok. After sitting in the fridge for a day it went into the smoker for 12 hours. I initially had the smoke generator in the firebox, but not...- smokeymondays
- Post #2
- Forum: UK Smokers
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2016-02-15 11.51.25.jpg
- smokeymondays
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- Album: First time cold smoking : Bacon of America
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2016-02-15 09.46.35.jpg
- smokeymondays
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- Album: First time cold smoking : Bacon of America
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2016-02-13 10.13.39.jpg
- smokeymondays
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- Album: First time cold smoking : Bacon of America
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2016-02-13 10.13.44.jpg
- smokeymondays
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- Album: First time cold smoking : Bacon of America
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2016-02-12 09.13.01.jpg
- smokeymondays
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- Album: First time cold smoking : Bacon of America
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2016-02-12 09.13.52.jpg
- smokeymondays
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- Album: First time cold smoking : Bacon of America
