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I agree...I put them over direct coals or wood fire (depending on the cooker) at the end to crisp up the skin and brining helps keep the meat moist. It's a great technique. Just have to watch the amount of sugar in the rub to prevent blackening. Putting sugar in the brine like you do (honey)...

Have you tried longer, i.e., 24-48 hours?

Wow, that's awesome. You've got to make some bacon too while the belly is still fresh!

Speaking of brined chicken... I cure brined some wings and thighs for 48 hours, dry-rubbed them and then smoked/cooked them with charcoal and pecan. They come out really juicy, almost too juicy if that's possible. Going to modify the curing brine a little and do some drumsticks this weekend.

Cure Brined then dry rubbed and smoked

There's a reason this thread is 3600+ posts long. Let's learn how to brew beer in another more appropriate forum, not a recipe specific post. Turbinado Sugar? post

Has anyone actually reported seeing simple sugar at the brewery? Turbinado keeps making it's way into these recipes...just wondering why. I get ~82% ADF for this recipe sans sugar.

Sure but an AmScope would be way cheaper for what seems like the same capability. I've only used the Amscope linked below so take that into consideration. AmScope B100-MS

I do minimum 90 minute boils but don't add hops until 60 minutes. If something went unexpected in the mash or lauter (or just want the largest batch size for the kettle), that gives me 30 minutes to correct, either by extending that 30 minutes to concentrate the wort before hops are added, or...

What kind of smoker do you use? I saw the prime rib and now you're improving at least 5 1/2 pigs.

Another solution would be to top off with boiling water during the boil to target a 15% reduction/hr max. As long as a slightly larger batch would fit in the fermentor of course.

The brisket and ribs turned out great but the tongue was weird.

Cooking some Beef Plate Ribs, a small 8 lb Packer Brisket and a tongue (by special request) tomorrow. From the looks of the replies here, there is a lot of smoking happening tomorrow!

Beef bacon sounds awesome. I'm asking for a slicer for Christmas so pork (and now beef) bacon are on the list. Thanks for sharing your epiphany.

Cooked some Beef Chuck Ribs again. These are quickly becoming my favorite cut to cook. I love BBQ pictures so here's a bunch! Trimmed then dry brined for 12 hours. Slathered with hot sauce and rubbed with coarse black pepper. Got the fire going with 15 month seasoned Red Oak. Put the...

Done

Sliced

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4 hours in