First time with "BBB" or anything for that matter...

[justin prive]

Hey guys, after some help from atomicsmoke I decided to try making BBB with a picnic hock I bought for 9 bucks. I figured if I messed it up it's not going to matter that much. I appreciate any feedback you can give. Cheers!

 

[justin prive]

I've got it trimmed brined and in the fridge to get the pellical on it... It won't let me post photos for since reason but I'll put em up from work tomorrow.

 

[SmokinAl]

How long did you brine it for?

Al

 

[justin prive]

It was in the brine for about 16 days. I only moved the bag around 3 times... I will move it more next time but it seemed fine on the fry test.

Trimmed up the picnic hock

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• justin prive
• Feb 3, 2017

Brine time, followed pops brine recipe. Left it in there for 16 days.

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• justin prive
• Feb 3, 2017

Baxter thinks he's getting some.

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• justin prive
• Jan 18, 2017

 

[justin prive]

Rinsed and soaked for 15 minutes and patted dry with paper towels. I think the cure got all the way through!!

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• justin prive
• Feb 3, 2017

Fry Test... Smells like bacon... Kind of looks like bacon... Holy S***! This tastes like bacon!

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• justin prive
• Feb 3, 2017

Into the fridge from Thursday evening to Saturday morning. Didn't season it at all... Do you think I could still do the pepper tonight and be OK?

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• justin prive
• Feb 3, 2017

 

[browneyesvictim]

Looking good JP! Yes you could add pepper now if you wanted to. Should still stick if you get it on there now and its still a little moist on the surface. Once the pellicle starts to form then it wont have a chance to stick.

 

[justin prive]

Thanks guys, I am following bear carvers recipe as close as I can. The one thing I can't really find out is how long it gets hit with smoke. Looks like it's in there for about 10 hours but how long should the smoke be on?

 

[browneyesvictim]

Thanks guys, I am following bear carvers recipe as close as I can. The one thing I can't really find out is how long it gets hit with smoke. Looks like it's in there for about 10 hours but how long should the smoke be on?

That's a personal preference choice, as well as what temp you are going to smoke. You can go from 8 to 36 hours and possibly more. What kind of smoker you have, and convenience for you will have a say in making up your mind for you. Personally, I like to do 2X 12 hour smokes under 100'F Not really a cold smoke, but seems to take the smoke well in my MES/AMNPS with no creosote issues.

 

[Bearcarver]

Thanks guys, I am following bear carvers recipe as close as I can. The one thing I can't really find out is how long it gets hit with smoke. Looks like it's in there for about 10 hours but how long should the smoke be on?

I use a Light to Medium Smoke for about 11 hours---One full load in my AMNPS or AMNS.

I go by the color of the Bacon or BBB, but it's usually smoky enough after 10 or 11 hours with the Temps I use.

If you Cold smoke it, it could take twice as long to get the same color-flavor.  Still Great--Just takes longer.

Bear

 

[justin prive]

I was thinking about using this one but with my BOS and hickory pucks:
6:30 AM-------------------------Pre-Heat Smoker to 150°.
7:00 AM-------------------------Put loaded grill on second position, with top exhaust vent open fully, without smoke, to finish forming pellicle.
7:30 AM————————-Load my AMNS with Hickory Sawdust & light one end.
7:45 AM————————-Put AMNS on bars to the left of Chip Burning Assembly.
2:00 PM-------------------------Bump heat to 170° (Internal Temps were at about 130° at this time).
4:00 PM————————-Bump to 190°——Sawdust all burned out.
6:00 PM————————-Wanting to get to 145° IT

 

[Bearcarver]

I was thinking about using this one but with my BOS and hickory pucks:
6:30 AM

---

Pre-Heat Smoker to 150°.
7:00 AM

---

Put loaded grill on second position, with top exhaust vent open fully, without smoke, to finish forming pellicle.
7:30 AM————————-Load my AMNS with Hickory Sawdust & light one end.
7:45 AM————————-Put AMNS on bars to the left of Chip Burning Assembly.
2:00 PM

---

Bump heat to 170° (Internal Temps were at about 130° at this time).
4:00 PM————————-Bump to 190°——Sawdust all burned out.
6:00 PM————————-Wanting to get to 145° IT

That's a Good one for BBB or CB.

Only thing is that one was so long ago, I was using my Gen #1 MES, and put my AMNS on the bars to the left of the chip burner. That one got about 8+ hours of Smoke, which was Fine.

Bear

 

[ab canuck]

Looks like it will be good, When and how are you smoking it? Be waiting to see the end product...

 

[Bearcarver]

Justin Prive

I smoke my bacon for 2 hours of heavy smoke. Anymore than that I find inedible as do many who've tried the BBB. I can't imagine smoking anything for the hours others do.

You're right about Heavy Smoke.

What I have found is:

Many Hours of light to medium density smoke is good.

A Short time of heavy smoke can be bad.

Bear

 

[pc farmer]

Looks like you got some good advice, I am waiting for smoking pics.

Lookin good so far.

 

[justin prive]

So it should be relatively light smoke if my vent is wide open, I think I'll hit it for 6-8 hours of light smoke and try to hit that IT. It's going to be warmer tomorrow but still -20 so I'm hoping it'll get there. Lol

 

[Bearcarver]

So it should be relatively light smoke if my vent is wide open, I think I'll hit it for 6-8 hours of light smoke and try to hit that IT. It's going to be warmer tomorrow but still -20 so I'm hoping it'll get there. Lol

IMO It doesn't have to always be "Light" smoke. It can be "Medium" Smoke.

It's hard to tell how heavy the smoke is in the smoker, by looking at the smoke leaving the vent. And it's hard to tell how thick the smoke is by opening the door, because the smoke begins to clear up as you're opening the door. 

Those of us who have a window in the door of our MES units can easily see how Dense the smoke is by looking through the window. And the only thing I avoid is having the smoke so dense that I can't even see the meat on the racks, or the racks themselves. If you look through the window & it looks like a white sheet hanging inside the smoker, that's way too dense a smoke!!!

Bear

 

[justin prive]

So I figured I would just have to go on the shed and fire up the smoker this morning. Stupid me didn't think about the foot if ice built up around the door. So I woke up at 5 am went outside to grab the smoker and couldn't do it. I didn't want to wake everyone up so I don't have time today now because we've got plans to go see a comedy show tonight. Tomorrow hopefully I can get it going. :(

 

[Bearcarver]

So I figured I would just have to go on the shed and fire up the smoker this morning. Stupid me didn't think about the foot if ice built up around the door. So I woke up at 5 am went outside to grab the smoker and couldn't do it. I didn't want to wake everyone up so I don't have time today now because we've got plans to go see a comedy show tonight. Tomorrow hopefully I can get it going. :(

Oh Well JP----Winter won't last forever---Not even in Manitoba!!

Tomorrow Be Fine!

Bear

 

[justin prive]

Oh Well JP----Winter won't last forever---Not even in Manitoba!!

Tomorrow Be Fine!


Bear

Haha, isn't that the truth. I still couldn't wait, everyone was awake at 9 and I got it all in there at 10:30. If I hit say.. 130 IT but plan of frying the slices before eating all the time am I going to be ok? Or if I don't have the color I want could I smoke it again or should I just keep it in there?

 

[Bearcarver]

Haha, isn't that the truth. I still couldn't wait, everyone was awake at 9 and I got it all in there at 10:30. If I hit say.. 130 IT but plan of frying the slices before eating all the time am I going to be ok?

Yeah----You'd be OK, but at 130° IT, you be so close to 145° IT that it would be a shame to not get to 145°IT.

Then you wouldn't have to worry about getting each slice to 145° every time you want to eat a piece.

Bear