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  1. D

    happy labor-and-bacon-day....

    i thought I'd hear how people missed the maple-brown sugar with breakfast. But, people are telling me this savory, but not overly salty, version is "amazing"...
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    happy labor-and-bacon-day....

    cut back the usual Maple-Brown Sugar, and went with more Thyme and Coriander flavor... final poll numbers haven't come-in yet- but the early precincts are reporting very favorably! 2.5% 9-day cure (.2% #1). 220F for about 4.5 hours.
  3. D

    Looking for some first-time Smoker-brisket feedback..

    Thanks all! Good stuff!! I'm disappointed - but NOT discouraged............ more to come!!
  4. D

    Looking for some first-time Smoker-brisket feedback..

    yeah, i'm thinking that several hours in the fridge was completely wrong... season right before going on the smoke from now on! thanks.
  5. D

    Looking for some first-time Smoker-brisket feedback..

    25 mins rest (tho - i'm learning something much longer in warm oven may be better). did slice against grain on each cut. i actually had 2 meat probes and a 3rd handheld (all tested). so, was up over 195... but, clearly needed more. thanks!
  6. D

    Looking for some first-time Smoker-brisket feedback..

    I'm more of a pork-guy - but decided to give my first brisket a try. Gotta admit - I'm not too happy with the results. Any thoughts what to try next time appreciated: I thought I went pretty straightforward: basic S/P-OP-GP mix let it sit in the fridge for a few hours. Then let it come up to...
    • DanG123
    • Thread
    • brisket smoker advice
    • Replies: 15
    • Forum: Beef
  7. D

    Very excited for Easter....

    about 7 hours 250F med/high smoke....... it's tented and resting..... Happy Easter to all!!
  8. D

    Very excited for Easter....

    okay... the hock is prepped - and the alarm is set. :emoji_wink: next photos will be dinner!
  9. D

    Very excited for Easter....

    Told the mother-in-law I'd be doing a ham.... She doesn't know it's gonna be long-smoked Picnic Ham... I know dad-in-law will love it :) I'll report back later with photos........
  10. D

    Boxing Day bacon

    reporting back: bacon and eggs last few days have been amazing! and the neighbors are enjoying too! Always makes me happy when guys who I know BBQ are amazed at the thought of actually curing and smoking bacon that comes out amazing :)
  11. D

    Boxing Day bacon

    just sharing... This is a "left-over" tip of a really nice belly I made a few months ago (nearly forgot it was in the freezer). 2.5% cure (50/50 Salt/Sugar)+Spices+.025%#1 12Day cure. Light Molasses brush w/ overnight dry. 220F for a bit, give or take... pardon the bag in the last photo--i...
  12. D

    First picnic...

    I feel I have my butt down pretty good... but, had been a little hesitant on the picnic - didn't want to dry it out. But, kept it 225 for 6.5 hours and it came out fine. 225F / med-high smoke; salt/sugar/magic spice
  13. D

    Storm butt

    Having been through a few hurricanes in my day - I can only try to express how heartbreaking it is to see the devastation in Florida. My wife and I are thinking, praying (and doing what we can) for folks effected. I hope no one thinks I'm making light of the situation. We feel very fortunate...
  14. D

    Methods to dry-age steaks at home?

    I've had success with UMAi bag. here's 60-day boneless Rib Eye... at day 0/30/60 and trimmed...
  15. D

    Ray’s Gabagool

    I love this! I've been working on my UMAi Dry bags as well - though on Pancetta not Capicola.. 3months on this one.. with another at nearly 6 mos. which I will open shortly...
  16. D

    butt day

    225F - high smoke ~8hours... (yes, there's a cut in the backside and a couple skewers...but, we aren't going to discuss those :) ).... it all went fine!
  17. D

    Because we can never have enough bacon

    10Day 2.5% cure: (60%Cane Sugar, 40% Kosher salt, Thyme, pepper, #1) 5 hour smoke 165F (high smoke)
  18. D

    Is Paint pealing/rusting on a (fairly new) Camp Chef pretty normal??

    nope.
  19. D

    Is Paint pealing/rusting on a (fairly new) Camp Chef pretty normal??

    Thanks all for the input. I did contact Camp Chef, they responded very quickly, agreed that it was a problem and offered a couple options to resolve. While still kind of a bummer it happened - very happy with the customer service.
  20. D

    Is Paint pealing/rusting on a (fairly new) Camp Chef pretty normal??

    So, I've always had Stainless Steel - but my new pellet smoker (bought Oct 2020) has developed some paint peeling and rusting (about 6" wide). on the front. The grill is certainly outside - but under a covered overhang so not in direct sun/rain. And I have really only used it for about 70 -...
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