Search results for query: *

I also use very thin bacon,you want the bacon to crisp before the center of the loaf gets dry, looking forward to your next try

Looks good, i like to cook mine at 325, and sauce at the end

Looks great Brian. thanks for the recipe

What was your Pit temp? Sounds like you were cooking at a high temp

Maybe i missed it, But, what IT are you pulling it off the smoker?

 I wrap when i get the color i want, i found that if i spray the ribs they get a little tough. Also, i think you'll find that when you wrap you will render the fat much quicker. hope this helps    Oh yeah, an IT of 205º will get you a tender rib

Awesome job Buddy 

Have you tried it without the water pan?      

Have you Temp tested your meat probe? Also.......don't trust the therm on your pit if it's factory. 9 hours @ 250º for a 3lb  flat is a bit long. A longer rest time will also help.

Started with a 11.5 lb Choice Brisket, Seasoned with Salt & Pepper Smoked on a RF Smoker @ 225º  with Pecan for 10 hours This is the 4½ hour mark 8 Hours 10 Hours  Rested for 1 hour and sliced Tenderness and taste were spot on! Thanks for checkin' out my post  

Thanks to an arctic blast of air lately The ambient temp in the smokehouse ranged from 25ºF - 47ºF

Very nice! That's some awesome bark and nice moist pork underneath  Great job 

Thanks Bear, I see you haven't either 

Thanks Cabin, Yes i smoked for 72 hours straight. I let it rest in the fridge for 24 hours before slicing. If your getting a ham flavor, you may be using to much salt. I always use Pops brine and it comes out great everytime. Looking forward to your results

Thanks c farmer, I have a Food Saver Vacuum sealer but this time i had my friend at the local butcher shop slice and package it for me. If it was gonna be in the freezer for more than 2 months i would Vac Seal it. But it's only 10 pounds, and it's not gonna last very long 

I turned a 10 lb pork belly into bacon using Pops Brine  http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine Cured it for 10 days, then removed from the brine. Trimmed the Rind off, Patted dry and coated with black pepper, let sit in the fridge overnite before smoking...

It's coming along nicely Joe, Good job

You may not have a smoke ring, but that's some awesome bark!  Thanks for the Q-view

Great job neighbor 

You've got a nice build going JW,As you said "THIS THING WEIGHS A TON." The FB is going to be around 1/3 of the weight of the rig.(if it's ¼") Just make sure you have an axle rated for 2000lb's It might sit well on the trailer but you need to be ready for that pot-hole that will test the...