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  1. #541
    Join Date
    Feb 2011
    Location
    Summerville ,S.C.
    I've got a spatchcock chicken on and a few pounds of pork belly .3 hrs in .
    Pellet consumption is not bad . Holds temperature nice .using a garlic onion paprika mix .
    In a few hrs I'll have a verdict.
    I could see doing a brisket on this easily.


  2. #542
    Join Date
    Feb 2007
    Location
    Raleigh, NC
    Quote Originally Posted by OldPhiKap View Post
    My understanding is basically:

    1. Cure for 7 days, flipping the bag once a day.
    2. Rinse, then dry on a rack in the fridge 24-48 hrs.
    3. Smoke low temp to internal of 145-150 or so.
    4. Rest until cool (an hour or so), then wrap and let sit in fridge for 24 hrs.
    5. Slice, cook, enjoy!

    Is that about right?
    Yep! That's about it. Except the few slices you need to cook up and sample before the 24 hours in the fridge.

    I found that the 2.5 gallon zipper bags are perfect for this, then I put them in a pan that can hold lots of the all of the cure in the event that something happens and punctures the bag. Putting it on one of the lowest levels in the fridge is also helpful in the event of spills. Sugary, salty, raw pork based liquid is awful to clean up!

  3. #543
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by devil84 View Post
    Yep! That's about it. Except the few slices you need to cook up and sample before the 24 hours in the fridge.

    I found that the 2.5 gallon zipper bags are perfect for this, then I put them in a pan that can hold lots of the all of the cure in the event that something happens and punctures the bag. Putting it on one of the lowest levels in the fridge is also helpful in the event of spills. Sugary, salty, raw pork based liquid is awful to clean up!
    Thanks, I am using 2.5 gallon bags.

    Ended up doing three, 3.5 lb slabs. One with a traditional rub, one with a maple bourbon rub, and one a Cajun hot rub. I started them Friday before heading to Durham, so will rinse and rack them this Friday to smoke Saturday and really test on Sunday.

    I am irrationally happy about this.

  4. #544
    Join Date
    Sep 2007
    Location
    Undisclosed
    I’ve also heard that racking for 48 hours is better for smoke absorption than just 24; any thoughts? Not that I can wait that extra day….

  5. #545
    Join Date
    Feb 2007
    Location
    Santa Cruz CA
    Quote Originally Posted by wavedukefan70s View Post
    I'm not to good with hornets or needles.
    My neighbors comming to get it .I'm going to lowes .as soon as he's done .I didn't really want to spray them . Now I don't have to mess with them at all.
    He's got a bee suit .
    I had a hornet bop me in the corner of my eye lid years ago . Never again.
    To be honest I didn't even want to let the dog out.
    I had a big hornet nest hidden inside a big hedge in front of my porch back when I lived near Atlanta.
    I discovered it was there when I was using my electric hedge trimmer to trim said hedge.
    One of them came right out of it and got me between my mouth and nose.

    This was on the morning of July 4th before I was set to attend a big party. I was quite the sight with a swollen lip.

  6. #546
    Join Date
    Feb 2011
    Location
    Summerville ,S.C.
    Quote Originally Posted by BigWayne View Post
    I had a big hornet nest hidden inside a big hedge in front of my porch back when I lived near Atlanta.
    I discovered it was there when I was using my electric hedge trimmer to trim said hedge.
    One of them came right out of it and got me between my mouth and nose.

    This was on the morning of July 4th before I was set to attend a big party. I was quite the sight with a swollen lip.
    They aren't a joke. I missed 3 days of work . It was purplish for a week.
    The running joke was that they can see my wife had already told me to do something
    Once .so she better not have to ask twice .

    According to my neighbor thr smoker was probably unsaveable . After scraping it off they were in the wiring of the control board so he thinks.its gone I'm happy . I'm 2 for 3 on thr new pellet.
    Burgers and smoked pork belly was great.
    Chicken was flavored leather .

  7. #547
    Join Date
    Feb 2007
    Location
    Walnut Creek, California

    Pink BBQ and a 911 call

    WaPo has this fun report out of Raleigh's Clyde Cooper’s Barbeque.

    https://www.washingtonpost.com/nation/2022/11/15/pink-barbecue-911-call/


    Looks like the restaurant is turning lemons into lemonade (figuratively speaking, of course).


  8. #548
    Join Date
    Feb 2011
    Location
    Summerville ,S.C.
    Really dont know my cooker yet.
    I made a bomb brisket 1st try.

  9. #549
    Join Date
    Sep 2007
    Location
    Undisclosed
    Bacon came out great, but really salty. I’ve read of folks soaking the slab in cold water for an hour or two after curing and before racking, to draw out some of the salt. May need to do that next time.
    “Bob says run! Bob says run! Bob says run!”

    {good pick-up after handoff}

    “Bob was right! Bob was right! Bob was right!”

  10. #550
    Join Date
    Feb 2008
    Location
    New Bern, NC unless it's a home football game then I'm grilling on Devil's Alley
    Obligatory Happy Thanksgiving pics. 21lb brined bird been smoking over apple for 5 hours now, 2 more to go. (Currently sitting just below 150)

    22Turkey.jpg

    22TurkeySmoker.jpg

    Last edited by CameronBornAndBred; 11-24-2022 at 02:16 PM.
    Q "Why do you like Duke, you didn't even go there." A "Because my art school didn't have a basketball team."

  11. #551
    Join Date
    Feb 2018
    Location
    Durham, NC
    Only 13 pounds here, and if I'm honest, just a hair overdone. It was close though, and I was trying a faster cook than usual. I'll get it right next year.

    Done Turkey.jpg

  12. #552
    Join Date
    Feb 2008
    Location
    New Bern, NC unless it's a home football game then I'm grilling on Devil's Alley
    Quote Originally Posted by Phredd3 View Post
    Only 13 pounds here, and if I'm honest, just a hair overdone. It was close though, and I was trying a faster cook than usual. I'll get it right next year.

    Done Turkey.jpg
    I like to give myself lots of extra time, so if it's needed, I don't have to stress. If the turkey finishes early (I pull it at 160), no biggie; I just wrap it in foil and place it in a cooler that will hold it. It will lose barely any heat by the time you carve and serve.

    Yours looks like you did a fine job.
    Q "Why do you like Duke, you didn't even go there." A "Because my art school didn't have a basketball team."

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