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  1. hardwoodalchemy

    ATTN: curing RKIs and SMEs -- bresaola question

    My wonderful wife bought me the Umai Charcuterie kit not too long ago, and the first thing she wants me to do is bresaola. I've watched this Umai bresaola youtube video and this one repeatedly, as well as one that does not use the Umai system but rather the more traditional muslin wrap and hang...
  2. hardwoodalchemy

    Thursday smoke: birds and pork loin

    I'll be smoking this Thursday, and figured I'd do a little bit better job of being detailed in my post. So, I'm starting at the very beginning and getting a little bit of a head start on documentation. (BTW, I realize I'm including pork in the Poultry forum, but didn't want to have to do two...
  3. hardwoodalchemy

    very first brisket (with QView)

    I'm not one to toot my own horn very often, but today I smoked my first brisket - 12 pounds of USDA Prime beef rubbed down with my own blend of spices and smoked over mesquite for about 7 hours in my WSM 22.5. I'm in no way exaggerating when I say that it was, hands down, the best brisket I've...
  4. hardwoodalchemy

    Foil or No Foil? (specifically Boston Butt / smoking for pulled pork)

    It seems like there are a fair number of folks in both camps, but I'm wondering if there's a majority one way or the other that's large enough to be convincing. I have done a total of two (maybe three?) butts, and have not foiled. They came out moist and flavorful, and no one complained in the...
  5. hardwoodalchemy

    feeding 60 people, how much meat to buy?

    My next project is a big one (I'm jumping in the deep end) ... our church fellowship group is having a get together on 5/24, and I'm going to be smoking the meat. So, I need some assistance calculating how much meat to get. We expect the group to be about 60 people (families, so mix of adults...
  6. hardwoodalchemy

    greetings, fellow SMForumites

    My name is Hans, and I'm a new member here on the SMF although I've been reading for close to a month. My introduction to smoking was when I borrowed a thoroughly used Brinkmann charcoal smoker from a friend, and my first smoking project was a single whole chicken. I didn't think it was smoking...
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