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Do you guys figure 24 hours is enough time in the brine? I have 4 legs averaging around 2lbs each. They were sitting in a wet curing brine for about 24 hours, give or take an hour. I pulled them and gave them a wash because I was afraid them getting too salty. Do you guys figure this was a...

Hey all, I'm taking another stab at curing some bacon, this time with a dry brine. The belly slab was a tad over 3lbs in the package and trimmed down to 2.5lbs. For the rub I used 26ish grams of kosher salt, 1/3 cup of brown sugar, a couple teaspoons of pepper and 3g of prague #1. They...

I've only hosted a true BBQ once and it was a success. I decided to have another one at my new apartment since I have a much larger balcony (i'm a city boy). Anyway, thought I'd use this thread as a log. I'm only expecting about 9 people total, only 7 of which eat meat. The ones that do are...

Spent last night smoking a 8lb butt. Turned out great with crispy, flavorful bark. There was a minor hiccup, didn't have enough fuel in the smoker to last me the night. I woke up and the temp was 84. Rushed over, covered it a put it in the oven at 225 for a few hours. Thankfully it came out...

So, I'm planning on smoking my first boston butt (8lbs). I've been smoking ribs and small butts (in the 3-4lbs range) on my Weber Kettle to decent success, I just hate having to baby sit it to make sure temps don't fluctuate too much. In comes the WSM. I've read here and other places that...