OK, It's My Turn...

[Gonna Smoke]

...to try my hand at BBB. It's something I've been saying I was going to do for a LONG time, but just kept putting it off. Now, with all of these recent posts and Boston Butts 99¢/lb., the time has come. Well that and the fact that I think I've finally got a scale I can trust...

Boned out a 10 lb. butt and ended up with 2 pieces. Calculated and mixed up the cure and into the fridge for a couple of weeks...

I'll be back...

 

[DougE]

In for the finish !!

 

[SmokinEdge]

Looks good but how thick is that 2070g piece? I’m in for the finish too.

 

[Gonna Smoke]

Looks good but how thick is that 2070g piece? I’m in for the finish too.

Not quite 2 1/2". Too thick?

 

[Fueling Around]

Along for the ride Charles.
I made BBB a number of years ago and wasn't satisfied with my results.
Thinking to give it a another try.

 

[Gonna Smoke]

Along for the ride Charles.
I made BBB a number of years ago and wasn't satisfied with my results.
Thinking to give it a another try.

I have high hopes, so we'll see. I have 7 bellies in the freezer and my plan is to thaw one out and try that, too...

 

[SmokinEdge]

Not quite 2 1/2". Too thick?

Nope, the general rule with our style of dry rub is not more than 3” thick. You are good. But stay in the 14 days.

 

[JLeonard]

So…..we’re gonna be eating bacon and eggs in about 2 weeks?

Jim

 

[912smoker]

I want to also try it but can't seem to get the nerve

Keith

 

[DRKsmoking]

Looks good Charles, and you are right. A good scale is needed for good measurements.

I like at least 14 days like Eric @SmokinEdge said, that way if things happen I am still good for a couple days after if need be . I never go less.

David

 

[Gonna Smoke]

So…..we’re gonna be eating bacon and eggs in about 2 weeks?

Jim

Yes sir and sausage, too...

 

[Gonna Smoke]

I want to also try it but can't seem to get the nerve

Keith

Come on in, the water's fine Keith...

 

[Gonna Smoke]

A good scale is needed for good measurements.

Good scales and a slicer are what took away all my excuses...

 

[smokerjim]

Looks like your off to a good start,

 

[DRKsmoking]

Good scales and a slicer are what took away all my excuses...

Yes Charles after I hit post , I realized I forgot to put in slicer also.

All the gear for a small meat factory now . And I myself have to get going on some of my list also. So my machines don't gather more dust.

David

 

[Brokenhandle]

In for the ride! And @912smoker there are people here to help you get started!

Ryan

 

[DougE]

I want to also try it but can't seem to get the nerve

Keith

Hit me up if you really want to do it. I'll walk you through it. I been where you are now and it's really a simple process. So easy you will wonder what kept you from doing it once you have a couple under your belt.

 

[Gonna Smoke]

Ok, it's getting close to the time to smoke my BBB, hopefully Wednesday. I seem to remember a couple of folks not rinsing before smoking, so I've been reading some of the other threads to refresh my memory. Neither @mr_whipple or @SmokinEdge rinse, just pat dry, but do you rest overnight afterwards or just straight to the smoker?

 

[mr_whipple]

Ok, it's getting close to the time to smoke my BBB, hopefully Wednesday. I seem to remember a couple of folks not rinsing before smoking, so I've been reading some of the other threads to refresh my memory. Neither @mr_whipple or @SmokinEdge rinse, just pat dry, but do you rest overnight afterwards or just straight to the smoker?

I don't. I keep it in the cure until I'm ready to smoke. I pull it out and let it sit on the counter waiting for the smoker to come up to temp... I hot smoke mine on the camp chef pellet pooper. After cooling for a while in a cold oven (just to keep it out of the way and away from the four leggers) I do let it set overnight in the fridge before slicing. Good luck and lets see some slice shots!

 

[jcam222]

In for the ride. I love BBB