First BBB, with a little Q-view

[tgil]

 I had a couple of butts left over from making sausage with the venison I took this past season.  I've been reading about this BBB on here for a long time and finally decided to give it a shot.

  After de-boning, I was left with a 9lb and 10lb slab of meat.

  I used Pop's brine recipe and let it soak.  I didn't touch it once in the brine, no daily turning or any of that hassle, just weighted it down with bags of water as I learned from his posts.

Minus the bag:

 I got both hung in the smoker and went about my business.

  I used the AMNPS for smoke and set my temp about 220.

It took much longer than I had expected but was beautiful when I took my first peek!

I cooled then down just like I do sausage.  This was the only step I wasn't sure about.  Once cooled, I had to slice into it!

 

[tgil]

  I tried out a new slicer:

  I wasn't impressed with the slicer and the BBB tastes more like ham but it's AWESOME tasting ham!

 

[wildflower]

looks good

  what slicer did you get??????

 

[realtorterry]

I just finished my first BBB too. I agree its more like really good ham slices? Good start though.

 

[tgil]

looks good

  what slicer did you get??????

   it's an Acme brand.  I tried to find a link for it, but couldn't.  I can't say the thing is junk, as I've never used any other, but I literally had to completely disassemble it to clean it all up.  There were shavings of meat all inside.  I shoulda bought the LEM for about $20 more, but I'm not sure I need one anyway?