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Followed this today (starting yesterday) with a smaller cut but bone in. Cooking time was a lot less but with thermometer the process still worked to produced a great pulled pork. I never wrapped in tin foil before so I am thankful for the tip. It's an awesome guide for an awesome meal.
Thank you.
You can see in the front the broken U-bolt, it's sort of hanging there. I was surprised that I get no smoke coming out of there since it's pretty wide open.
The UDS worked out pretty good. Unfortunately I learned my mistake and used a crappy camera. I will take new ones of the final product. I actually bought the Big Poppa's Smoker kit. Actually, I didn't 'buy' it, I got it for Christmas... The experience was mostly postive for a rookie in building...
So here they are. I had another for my first build and smoke, the pictures didn't turn out (lesson learned, don't use my blackberry for pictures). Here is the bacon after sitting out:
I tested it with a quick fry:
Here's what made it to the cooked picture, it was the perfect mix:
I...
Hello,
I brined two pork bellies as per Pop's brine, followed it exactly. Brining time was 13 days. I took it out of the fridge and the brine is slimey, like snot or gelatinous liquid. The pork itself doesn't smell bad. Did I ruin it or is this what happens?
I did end up painting it with the high heat paint so I did burn it out.I should be finished it on Saturday and smoking on Sunday (or Saturday overnight, weather permitting).