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  1. LOW_IN_SLO

    Can't Hit Internal Temp

    Yeah, 2 hours will not change temp much. I often run hot on my smoker initially. This allows meat to get up to room temp
  2. LOW_IN_SLO

    Will I Hate Water Stones (Again)

    I would use DMT sharpeners
  3. LOW_IN_SLO

    Can't Hit Internal Temp

    Would check these things without knowing your specifics: 1. Is your BBQ thermometer different from your meat probe? If so, check the BBQ thermometer. 2. Are you bringing your sausage straight from the fridge? Usually will take a considerable amount of time to bring to temp if starting meat temp...
  4. LOW_IN_SLO

    First Time with Bacon

    After your first cure, rinse the bacon thoroughly, discard brine and pat dry. Get the sugar of your choice eg. brown sugar, and apply ~2% of weight of the bacon evenly. Set the bacon back in the container for a week flipping a couple times. Take bacon out, do not rinse, discard liquid and place...
  5. LOW_IN_SLO

    Brisket burnt ends with no sauce

    You're correct. Traditional bbq and therefore brisket should be able to stand alone without sauce. Sauce is an optional condiment per se. In the case of burnt ends, the light toss in butter/beef tallow with rub or light sauce seasoned with rub is to be able to put them back on the smoker and...
  6. LOW_IN_SLO

    Someone talk me in to buying one.....

    Some pit beef with horseradish sauce sounds good to me!
  7. LOW_IN_SLO

    Beef

    Hard to pick just one for me but agree with cptnding on the standing prime rib roast (bone in). Tied at the top for me would be plate short ribs and whole tenderloin smoked and reverse seared. Just depends on what you're in the mood for.
  8. LOW_IN_SLO

    Looking for some first-time Smoker-brisket feedback..

    From my experience, a normal 13-15 lb packer brisket has never taken less than 10 hours of cooking at the 225-275 temp range.
  9. LOW_IN_SLO

    Brisket burnt ends with no sauce

    Is it that you don't want to use store bought BBQ sauce or are you not wanting to put any sauce on them at all? Recommend reserving 3 Tbsp of the dry rub you use for the brisket. 2 Tbsp for a spritz during the cook, and 1 Tbsp mix with a 1 Tbsp of brown sugar. Cube your burnt ends when done with...
  10. LOW_IN_SLO

    Looking for some first-time Smoker-brisket feedback..

    You sure this wasn't pre-brined or cured? Last pic you posted looks like pastrami plus the trim job on the brisket fat looks a little like the brined and bagged corned beef briskets. What was the weight on the tag?
  11. LOW_IN_SLO

    !@%$? -> total loss pork belly?

    I veiw ovens in a similar way to coolers... insulated and sealed with the added advantage of being completely sterilized every time it's used. I credit this with never seeing mold, yeast or mildew in a regularly used oven. Regularly do 160 F timed oven cooks that turn off after a few hours for a...
  12. LOW_IN_SLO

    Rib Cure Conundrum

    I agree completely. Injecting bone-in pork butt is even mandatory for food safety in certain situations. At what point does the bone to meat ratio demand a change in the salt and cure percentages? I'm not sure. Pops cure is lighter and slower and won't give you that deli meat texture and I'm...
  13. LOW_IN_SLO

    Pistachio Wood and Olive Wood

    Both pistachio and olive wood are great for smoking. Both very versatile. I have a chord of pistachio, coastal live oak (red oak) and apple. With the pistachio and apple, make sure to knock the bark off, tends to be bitter.
  14. LOW_IN_SLO

    Rib Cure Conundrum

    This batch I'm sticking with my usual yellow mustard slather and dry rub that I'm always tweaking then hot smoked around 275 degrees with pistachio wood: 2 Tbsp Kosher salt 2 Tbsp brown sugar 2 Tbsp black pepper 1 Tbsp Hungarian half sharp paprika 1 Tbsp spanish smoked sweet paprika 1 Tbsp Home...
  15. LOW_IN_SLO

    Rib Cure Conundrum

    Yeah, maybe I'll weigh the bones on this batch. One would think there would be some type of gold standard formula to cure ribs by weight. Pops cure sounds great but would not work if you were limited on time or wanted to do a dry cure. Only thing I found from Ruhlman or Mariansky's books was a...
  16. LOW_IN_SLO

    Rib Cure Conundrum

    Thanks for the links. I honestly looked through the forums for an hour or so not wanting to repeat an answered question. Didn't see the "Bacon on a Stick" post but I had seen the other one.
  17. LOW_IN_SLO

    Rib Cure Conundrum

    I was thinking there might be a rule within curing that takes high bone ratio into consideration. Upon my experience, I would guess half strength salt/cure/sugar would be suffice.
  18. LOW_IN_SLO

    Rib Cure Conundrum

    Yeah, that's the only hit I was referring to. No conclusion, just jibber jab about hypothetical brines and cures, no results.
  19. LOW_IN_SLO

    Rib Cure Conundrum

    OK, So what's the answer? I searched for a solid hour with one hit ending with the questionnaire still in experimentation. There doesn't seem to be any concrete guidelines on high bone to meat ratio curing.
  20. LOW_IN_SLO

    First Time with Bacon

    Best bacon I've made included an initial dry cure at 2% salt, 0.25% Cure #1 and 1% sugar with desired spices and then rinsed, patted dry, then dusted with sugar of choice and left to cure for another week, no rinse, and put directly into cold smoke for 8 hours, 1 day rest cycle repeated 4 times...
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