Smoking (bible) guide and brining guides

[fwismoker]

I came across this and figured it could help other people as well.   It has general and specific information on just about everything smoking related.  They have a separate brining guide that i linked.   Hope it helps others like it helped me!

http://www.deejayssmokepit.net/Downloads_files/DJsSmokingBook.pdf

http://www.deejayssmokepit.net/Downloads_files/DJsBriningBook.pdf

 

[fwismoker]

http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

Temperature guide

 

[jjerich]

Excellent resources. Thanks for the post!

 

[fwismoker]

Here is an FDA update on some cooking temps as they have changed...for the better

http://www.fda.gov/downloads/Food/ResourcesForYou/Consumers/UCM260394.pdf

 

[show me smoke]

Thanks for the link...i want to try and brine rib, and see what difference there may be.

 

[candycoated]

That was some good reading, thanks for sharing!

I noticed this author said he wraps his port butts in plastic wrap before foiling.

I've never seen that suggestion before, and I'm curious what the experienced SMF folks think about that.

 

[pipesdaddy]

I am also of the same opinion. The PDF links are really helpful for avid smokers.

 

[jarjarchef]

Very nice links......saved the books to my iPad for later reading.....

 

[spec]

Thanks,

Good read

 

[chef jimmyj]

Mel, You can use plastic but it can be very difficult to work with, especially when fooling around with Hot meat, and only adds a bit more moisture retention. Where Plastic does shine is if you foil your meat in a Pan. Plastic then Foil make a better seal than foil alone. This two stage wrap is common in Restaurants...JJ

 

[snapperwhipper]

  what a wealth of information thanks

 

[themule69]

thanks for the info. it is a great read. lots of good info. saved all to reference. in the future.

happy smoken.

david

 

[themule69]