Pork Butt starting tonight. I figure I can get a load of smoke on there and let it go overnight, then the kid can start mopping tomorrow morning and it should be done sometimes tomorrow. Taking up north for a friendly gathering.
Pork Butt starting tonight. I figure I can get a load of smoke on there and let it go overnight, then the kid can start mopping tomorrow morning and it should be done sometimes tomorrow. Taking up north for a friendly gathering.
Smoked Pastrami a few weeks back! Corned beef for 5-7 days, then soaked in water to pull some of the salt back out of it for 24 hours. Smoked it for 4 hours open then wrapped in foil for another hour or so. Then I let cool down and rest over night in fridge. Then sliced and steamed for my Sandwich (Pastrami, Texas toast, mayo, and coleslaw). Came out amazing!! got the recipe off amazingribs.com , awesome site!
I cured some pork side meat over the past week. After curing I sprinkled the main slab lightly with pepper, one small slab heavily with pepper, and one with pepper and dark brown sugar
I smoked it with pecan until 145*F internal which ended up being about 7 hours @ ~160*F.
We like thick sliced bacon
and there you have it. Bacon!
Sent from my iPhone using Home Brew
You guys are killing it it here. I'm also interested learning how to corn beef for pastrami.
Bah, you guys are meat-a-holics...
this was a meat smoking forum..here's your sign
thread.... thread... this is a homebrewing forum
^cut the backbone out and lay it flat - also known as spathcock chicken.
personally, i think beer can chicken is a gimmick
i cook it at about 380* on the pellet grill - takes close to 1.5 hours or until skin is golden and crispy
yessir. if you've never cooked a chicken this way, you're in for a treat. i do em' like this all the time now. makes great leftovers - sammiches, tacos etc
Here's one i did recently - i love that crispy skin (throw your favorite seasoning/rub on in it)
^cut the backbone out and lay it flat - also known as spathcock chicken.
personally, i think beer can chicken is a gimmick
i cook it at about 380* on the pellet grill - takes close to 1.5 hours or until skin is golden and crispy
178* in the breast?????
Enter your email address to join: