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  1. buckshot billy

    Quick question about Pop’s brine

    I’ve just mixed up a 1gal batch of low salt pop’s brine to attempt an eye of round pastrami. Trimmed the roast down to 5lb on the nose then split in two the long way to keep the meat under 2” as I don’t have injection gear. Mixed brine in a 2gal pail until it was clear and tossed meat in where...
  2. buckshot billy

    Advice on amount of pork to cook

    Doing up some pork butts on the WSM for an engagement party type gig next weekend and approximately 40 people are expected. There is a wide assortment of other dishes being brought so it's not the only main dish or anything but I'm seeking opinions on what the correct quantity of pork would be...
  3. buckshot billy

    How would you cook this Brisket point...

    Picked this up from my typical meat packer. They sell them as a brisket point and it's trimmed right up and only weighs 3.25LB so decently small. I can't picture where this is located on a whole packer as I'm fairly new to brisket. To me it looks as if it's trimmed up right about where...
  4. buckshot billy

    Nice Hog cook for father's day on the WSM 22.5

    I'm the dad but as we all know, the best day we can think of is cooking as much as possible. Cooking up a 7lb boneless butt split in two from Costco and 3 racks of spares. Seasoned the butts up last night with a simple SPOG/paprika/slap ya mama/ brown sugar and vac sealed em just to keep fridge...
  5. buckshot billy

    Hello from way up yonder.

    Haven't said much since signing up. Been lurking for months though. I'm a family man from Ontario. Plumber by trade. Have played guitars, basses, organs, drums you name it. Love creating music and song. Have also made knives and messed around with forges and some general amateur blacksmithing...
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