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I always use Pop's brine. Great flavor!

Hey everyone, Been busy and haven't done much smoking but today I got a great deal on bellies at $2.22/lb so I bought three and tossed them in the brine today.

Good bark here

Better to brine the meat with a honey brine and smoke. I doubt you would get any flavor from pouring it on the wood. Welcome to the forum! I'm in Colorado Springs.

My Super Bowl menu changed several times over the week but I finally decided to try a project I've been thinking about for a while. I haven't seen anyone do these before. I mixed up a batch of Manapua (Char Sui Bao) dough and divided it into 12 pieces. I rolled these out and stuffed them with a...

I add more rub to my pork after it is pulled.

Wow!

I like lemon pepper wings.

Seems profit is a dirty word these days.

Hosting for a site as large as this one isn't that cheap. Usually requires a dedicated server and a decent amount of bandwidth. Enjoy using it for free, though.

I regularly freeze pulled pork. Reheat in the vacuum bag in hot water. Last summer I did a big bbq and ran out of pulled pork. Pulled some that had been in the freezer for a year and you couldn't tell the difference between fresh and frozen. Brisket is good this way, too. I don't think it would...

If it hasn't been in the dehydrator very long you could throw it in the oven and still eat it.

I wouldn't eat it without cure.

Gotta use a torch. I use a handheld propane torch.

Cool project

I foil mine around 165 usually but I have done them without foil as well. Without foil you will get good, tough bark. With foil it will be soft bark. Moisture is about the same from what I've seen. The most important thing is to let the meat rest for a while before slicing to give the juices...

Brisket has a lot of connective tissue and is a pretty tough cut. This is why it works so well for low and slow cooking. It's done and safe to eat over about 130. You wouldn't want to eat it at that temp. It will be so tough you might break a tooth. The higher temp allows all the fat and...

I love Pop's recipe. Simple and tasty!

St. Louis are just trimmed spares. Baby backs are cut from the loin end, spares are cut from the belly.

Looks delicious!