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  1. cardsfan

    Chicken skin help.

    When I smoke chicken thighs, they are skinless and boneless, and wrapped in bacon! Awesome every time. So today, I decided to smoke some wings and thighs with skin and bones. They turned out delicious, but the skin is inedible. So tough, I can't chew through it. I thought it was crispy, but...
  2. cardsfan

    Pork belly bites (with Qview)

    Bummer, keep up the search, it is well worth it!! I have bought sliced and it worked just fine, as long as the slices are at least 1/2 inch thick.
  3. cardsfan

    Pork belly bites (with Qview)

    Cut into 1/2 to 3/4 inch slices and served as an appetizer. WOW! Awesome!! 
  4. pork belly 5.jpeg

    pork belly 5.jpeg

    • cardsfan
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    • Album: Pork belly bites (with Qview)
  5. pork belly 4.jpeg

    pork belly 4.jpeg

    • cardsfan
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    • Album: Pork belly bites (with Qview)
  6. cardsfan

    Pork belly bites (with Qview)

    After 3 hours of smoke, I finished them real quick on an open flame grill. Can't wait. Letting them rest for 30 minutes.
  7. pork belly 3.jpeg

    pork belly 3.jpeg

    • cardsfan
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    • Album: Pork belly bites (with Qview)
  8. cardsfan

    Pork belly bites (with Qview)

    1.5 hours into smoke, I turned them over. Looking good, and smelling even better!
  9. pork belly 2.jpeg

    pork belly 2.jpeg

    • cardsfan
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    • Album: Pork belly bites (with Qview)
  10. Pork belly bites (with Qview)

    Pork belly bites (with Qview)

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  11. cardsfan

    Pork belly bites (with Qview)

    Started with a pork belly flat from Costco. It was huge, so I cut it in thirds, and froze 2/3rds. I cut it into 1/2 inch slices, and covered in mustard, and Butt rub. put on them on the smoker at 220.  !
  12. pork belly 6.jpeg

    pork belly 6.jpeg

    • cardsfan
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    • Album: Pork belly bites (with Qview)
  13. pork belly 1.jpeg

    pork belly 1.jpeg

    • cardsfan
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    • Album: Pork belly bites (with Qview)
  14. cardsfan

    Brisket, to wrap, or not to wrap? That is the question!

    Wow, that looks great SmokinAl! Do you always do your brisket at such a high temp? I was thinking I would smoke at 250?
  15. cardsfan

    Brisket, to wrap, or not to wrap? That is the question!

    Nice Phatbac! I am a chopper, not a slicer, when it comes to brisket, I feel like chopping it give me a better balance of bark, meat, and fat in every bite. That's a nice looking brisket!
  16. cardsfan

    Brisket, to wrap, or not to wrap? That is the question!

    I'm going to smoke a 12.5 pound whole brisket this Sunday. I am looking for ideas! What rubs do you prefer, and who wraps their brisket  and at what temp? Who doesn't? I want a good bark, so I am a little hesitant on wrapping. So, let's hear it!!
  17. cardsfan

    Boston Butt Pulled Pork (Step by Step)

    Seems like the timing will be very similar. Sounds like both need to be wrapped at 165, and then taken up to around 200 internal, then towel up and rest. Hopefully they get there around the same time. 
  18. cardsfan

    Boston Butt Pulled Pork (Step by Step)

    Hey Bear, I notice similarities in your step by step for Pork Butt, and Brisket. I'm doing a Brisket tomorrow, and am thinking of maybe throwing a Pork Butt in the smoker as well. Any tips?
  19. cardsfan

    A Pulled Pork Craving

    Curious, at what temp you smoked this, and how long did it take? Did you ever wrap it?
  20. cardsfan

    I just bought a 6.2 lb. Whole flat Brisket. I am good at a lot of things, but still struggle with Br

    Great advice! Thank you!
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