Just sharing some pics from my most recent smoke. Got a pork belly in last month's meat share (Walden Local Meats for anyone in the area), cured it with Pop's cure recipe, hot smoked in my 30" MES for about 5 hours, then wrapped and rested it for two days. Longest two days ever. Came out great!
More on the way as I got another pork belly this month. Also got a brisket and will be attempting pastrami soon with the help of all the good info on this forum!
**edit** neglected to add I smoked it with apple wood. Details!
More on the way as I got another pork belly this month. Also got a brisket and will be attempting pastrami soon with the help of all the good info on this forum!
**edit** neglected to add I smoked it with apple wood. Details!