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  1. B

    Who's smoking meat this weekend?

    For injection I generally mix a tablespoon or so of rub to 4 oz of apple juice, inject 2-4 oz per butt. For a pan I use a bread pan or round cake pan (whatever will fit on your grate and between grate and diffuser plate)filled 2/3 - 3/4 full with apple juice. The juice evaporates and also...
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    Who's smoking meat this weekend?

    I prefer to score the fat as I feel it allows the rub and smoke to penetrate deeper. Rather than trimming it off, feel that it helps keep the meat moist. May all be in my head, but that is my reasoning Also injected these with apple juice and rub mix, water pan beneath grate with apple juice...
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    Who's smoking meat this weekend?

    Did 6 Gordon Food Service bone in Pork Butts at about 10 lbs ea for a friend’s grandson’s graduation party. 2 done last Tues/Weds on PitBoss smoker with FireBoard temp controller, 2 done on Akorn CharGriller with PitMaster IQ 120 temp controller. Did the final 2 Weds /Thurs on the Akorn. Each...
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    Who's smoking meat this weekend?

    I had same concern after first round of smoking fish in my smoker. I have found that I notice the fish scent next time I open the smoker. However by the time I brush the grates, scrape deflector stone, load with charcoal, fire it up and let it come to temp for next cook, I no longer notice fish...
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    Who's smoking meat this weekend?

    Brined trout ready to go on smoker for Maple Glazed Trout Coming off the smoker to cool prior to eating or packaging
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    Who's smoking meat this weekend?

    Pics of 3 slabs of bacon from 10# Costco belly smoked on Valentine’s day after 10 day cure. Sliced and packaged today.
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    Who's smoking meat this weekend?

    HBT link on bacon: https://www.homebrewtalk.com/forum/threads/any-bacon-makers-here.520751/ I have done about 6 bellies using this recipe/method: Bacon and Loin Cure Recipe Morton Sugar Cure per instructions, added about 2 cups of brown sugar, about 4T of fresh ground mixed pepper(pink...
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    Who's smoking meat this weekend?

    Thanks If you have KitchenAid mixer, use the standard flat beater, pull chunks off the roast, throw a couple chunks at a time in bowl. It takes no time at all (about 10 secs per bowl). Keep a close eye on them, too long and it comes out too “fine”.
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    PicoBrew Pico users

    My 2 cents: I would stick with ball lock regulator and corny keg. The regulator shown is designed to push in rubber bung with hole to fit the fitting circled. I used it but could never get it to stop leaking, even using bung lube Due to issue, I just got done converting regulator to ball locks...
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