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Tuned in to this thread for sure

When it comes to a pork loin I go with the 24 hr brine in a vac pack bag. After 24 hours I let it sit in cold water and keep changing every 15 minutes until the water stays clear. Give it a quick shake of your favorite dry spices, set the smoker to ~220 and let that beast slow roll to 165. Pull and ...

I am about to embark on my first Pastrami adventure so I'm just shaking the knowledge trees for what I can scrounge. Wife brought home a few brisket packers a couple weeks back so this will be a good time to make a trial run. I'm gonna start from scratch just because the brisket is already paid for....

Knocked out a quick batch of Elephant Ears to munch on during the game. Good source of energy for any hungry Tiger

Bacon pulled at 145, chops still smoking away. Wife says she will slice it all this evening, gotta love having a wife who is a butcher

I can't see hardly any of the post so I'm guessing I did something wrong.

Around here while the family enjoys Black Friday shopping I have my own Smoke Friday rituals. I started the Bone in Pork Loin 14 days ago and the pork belly went into the bags 9 days ago. Tossed in a boneless turkey breast just as an experiment I guess thats turkey bacon. http://i1241.photobucket.co...

Its Spam

Gizmo wrote:2) make the rub listed below and apply liberally all over the flat.

Do you think if I vac packed that slab with the rub in place for a few days in the frig it would get too strong?

As for the tall exhaust stacks I will stand by TQ's design on any given day. The front lip he incorporates prevents bypassing the totally closed point and the handles and shoulder height are just plain easy to operate and just as easy to duplicate the positioning for repeatibility on cooks. The real...

By the way feel free to elucidate further on these topics OK, that has got to be a 4 beer sentence ... maybe and just maybe after 4 beers I will be able to comprehend what I am reading ~x( especially the one about bacon being the perfect seasoning cook. In reality Gizmo's reference to bacon is way ...

what is the number difference where hot and fast becomes low and slow? 250 is my target cut off for low and slow. If I am cranking ribs, butts or brisket above 250 it is because something has gone wrong and I am running out of time. Also known as the "this just aint gonna be right but it can't be s...

Hapy Birthday DC ... man I remember the good ole days of 40 . . . . ? . . . ? . . Well dang, scratch that but I bet they were pretty cool. Have a good one!

Gizmo wrote: For me, nothong was smoother than Edgar

Edgar is a center FB design yes? I've got to believe that design allows for the most agressive recovery since you lose so few btu's as compared to an extended pipe having to heat everything along the way while the air is actually cooling in the process.

One thing about these heavy weight RF rigs the thicker metal really helps recover the cool down period of loading up since they are so stubborn about cooling down themselves on their own. Good thread Rick, I know I had some crazy extended cooks early on when I was doing a full load and I was literal...

If I am going to load up something close to 60% or more of my capacity I can see a 40 degree plunge or more as I push the capacity limits. As a rule I leave the meat I intend to smoke in the frig right up to smoke time because I want to prolong that smoking window of reaching 140F to give me a bette...

Word is Mrs Claus has put me down for a Maverick 732. Not sure how to take it since she justified it as a serious need for a probe upgrade.

The sweet spot for Pops is 225 when I am running with just the bottom clean out plug removed. It is almost an auto setting. Often I will run the CC up to 325 prior to loading the meat. Once I get everything in place and shut up tight I slowly close the side intakes at about a full turn a minute unti...

Pops likes a steady diet of 3 healthy splits every 45 minutes when I am smoking with ambient temps between 50 and 80. Any hotter and I back off a split and any colder I add a split. If I am smoking in freezing conditions a welder's blanket keeps Pops in the target zone. If I ever see that the burn r...

I run tru-tels on ole Pops for a constant visual but I used my digital to fine tune the readouts. I've even pondered putting grommets where the metal therms are currently mounted and running digital probes through the grommets and put the read outs on my counterweight arms. Of course the metal therm...

This all turned out pretty good. :kewl: Wife got home and agreed the price was crazy cheap since she is getting 3.69/lb at her market. Then my dad calls later in the evening and places an order for 12 slabs to be brought up at Christmas. Briskets go on sale next week at my wife's market so I gotta g...

Went to my local Wal-Mart looking for some spare ribs for an upcoming tailgate party. NONE were to be found only 1 or 2 baby backs. I found the market manager and asked if they would be getting any in soon. She tells me "Oh, they have several but needed room for Turkeys and that they actually had be...

Rodcrafter wrote:Yes Solo, we are going that way, then on up to Kilgore TX about 17 hours

17 hrs ... that's butt numbing just reading it

We go to Dauphin Island, Al. Every other summer and I agree that stretch from just outside NOLA to Mobile is brain numbing... I'm in the DFW area of North Texas. Solo, where are you at good sir? I'm in B'ham Ala. My daughter was at Dauphin Island Sea Lab this whole summer and will be there at least...

I'm actually gonna be smoking 4 bellies on Black Friday, I'll post the cook all the way through like before so if anyone has a hankering to try it out hopefully I can cover all the steps. Since It just means a few extra days brining and everythig can smoke at the same time, I'm doing a few whole por...