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  1. truckee1

    Homemade sausage links help

    So if I make my fresh sausage links, freeze them, thaw them and hot smoke, I do not need any cure?  I apologize if I seem simple, but I want to make sure what I do is correct, and its a bit confusing to me about when cure is needed and when its not.  Thanks for your reply.
  2. truckee1

    Homemade sausage links help

    Good day fellow smokers, please forgive me for asking, but I have done many searches and scrolled through pages of threads and seemed unable to find an answer to a few questions I have about making my own sausage links.  I will be butchering my own hog in a few weeks and want to make sure what...
  3. truckee1

    How much pulled pork to feed 200?

    I've done a couple cooks for 100 people or so and made a mistake once.. didn't cook enough.  I figured about a 40% loss in cooking process, but it was more like 55%.  I came up short on meat.. I now figure at least 50% loss and add an extra 10-15 % more people than expected.  I figure 4...
  4. truckee1

    virgin smoker in VA

    I'm just over the hump from you in Elkton.  I have 2 butts on my smoker as we speak.
  5. truckee1

    virgin smoker in VA

    Hey there ebnut, what part of Va you from?  Welcome and pace yourself...lol 
  6. truckee1

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    If I may add a question to this great discussion.. I see the flats sliced by hand mostly, but has anyone ever used a slicer to cut thinner pieces for a sandwich?  Would  you need to refridgerate the flat before slicing with a slicer, or do you think it would slice ok just after the rest while...
  7. truckee1

    What's your occupation?

    I've been a career firefighter for 25 years, currently the captain of a ladder truck.
  8. truckee1

    First KCBS Competition ButtBrosBBQ

    Looks like fun was had by all.  We are thinking of hitting our first KCBS competition soon.  any great words of wisdom?
  9. truckee1

    My first brisket

    I think it turned out good for my first one. 
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    IMG_0409.JPG

    • truckee1
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    • Album: My first brisket
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    IMG_0408.JPG

    • truckee1
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    • Album: My first brisket
  12. truckee1

    My first brisket

    finished brisket... done in about 6 hours.. sooner than I had planned, but hey... Its resting now...
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    IMG_0407.JPG

    • truckee1
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    • Album: My first brisket
  14. My first brisket

    My first brisket

    • truckee1
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  15. truckee1

    My first brisket

    About 3 hours in and bark is starting to form nicely ( at least I think so ) and juices are starting to flow... Trying to keep the temp between 275-300.  Fingers still crossed... Should I rotate it around some so the heat isnt coming across the point end the whole time?
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    IMG_0406.JPG

    • truckee1
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    • Album: My first brisket
  17. truckee1

    My first brisket

    Got it in the smoker !!
  18. truckee1

    My first brisket

    Its 0500 and my smoker has been getting up to temp for my first brisket.  I'll keep posting the progress... along with Q-views, as I already know the requests for it will come.  Keeping fingers crossed here for some tender brisket!!
  19. truckee1

    New from Charlottesville, VA

    Rmenasco, I'm right across the hump from you in Elkton.  I just found this site a few days ago myself and I have already learned a bunch.  Good luck on your modifications and hope it goes well with your dad.
  20. truckee1

    This is my first pork butt on my new smoker... the maiden voyage !!!

    Here are the ribs about done... and the butt still going....
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