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Thanks guys, guess I'm tossing it back in another bag of brine lol

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...

I have a couple scales that use metric, imperial and one that measures down to micrograms. The weight wasn't what was in question, it was the calculations. FWIW all of the calculations for the cures were done in grams. Sorry for any confusion.

Thanks for the heads up, fellas. I've got some corned beef (for pastrami) going, bacon (dry cure in vac seal), and some monster 2lb turkey legs curing. Wish me luck, I'll update as time goes on.

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...

Sorry, didn't get any pictures after the cook was finished because I was so busy entertaining people and getting drunk. Ribs came out great with just a hint of heat and mopped with a carolina sauce. Brisket unfortunately was a little overcooked. I had to get my hair cut which kept me away for...

Also, the ribs don't go in the smoker until 10AM. So, if you guys have any pointers now is the time to shoot them over haha.

Okay, so the end of the flat on my brisket was a bit thin, just like you more experienced folk had anticipated. I wouldn't say it was under 3/4 but it was thin enough that I second guessed it. On top of that, I missed some spots when I applied the rub. I didn't curve the trim, but I think...

Roger that. I'll go inspect it and trim around. I'll post some updates later tonight while I'm prepping the pork.

I just bought an 11# packer at smart and final for $30. you can find some deals out there if you don't mind lower grade meat for practice.

wouldn't folding it over prevent the inside of the fold from receiving smoke?

Thankfully, my friends ain't cheap. Pork neck though, I don't they know anything about that haha. Just checked, it's a little over an inch I'd say, but that was just a quick glance while it's wrapped up and in the fridge. I'll take a better look tonight.

Being Korean myself, I wouldn't trust a Chinese brand to make a good bulgogi/galbi marinade. It's like asking the British to make a good authentic north carolina bbq sauce. Korean BBQ is a broad term and marinades vary depending on the type and cut of meat. The marinade you bought is their...

I'm also a novice and for what it's worth had similar experiences. The problem is that you're probably buying the costco flat (it has to be if it's only 7lbs). The ones near me don't sell packers unfortunately. Two times I tried the costco flats and two times they came out dry. It's not a...

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...

Ok if that's your running time for a 22" then I don't feel too bad. I read on another form that most people were getting 12-16 hours on their 18. Guess I'll do more digging. Fwiw I was running it at around 240-255.

Thanks guys. I was under the impression I'd get at least 12 hours on one load of coals on my WSM 18. I only got like 8 with Kingsford blue. It was pretty disappointing. Any pointers to make my coal last longer? Kingsford almost has a monopoly on coal here in Los Angeles. Most other...

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...

Yeah I figured as much. I gave it a quick test run the other night with about 10 coals give or take and a couple chunks of apple wood and nothing in the water pan and it ran pretty hot. With all 3 dampers almost completely shut the temp on my digi thermometer was around 275. BTW, that dome...

Sounds good, thanks Al.