Food Smokers and Smoking Tips/Tricks/Techniques

Got two pork bellies, pork butt and gonna get a brisket too. Maybe ribs also

 

Until you get my crack connection and know the proper dose, the recipe is safe .

Don't get me too excited or you'll end up with an uninvited guest. I do have your address, you know .

 

Stalker!



You are cordially invited . Football and meat on Saturday

 

Anyone else here who has a BBQ instagram? I love looking at BBQ all day when I'm bored. Anyone else in the same boat as me?? Lol

My IG name Oscolivar1
Pretty much post the same stuff on IG and here.

 

I wish I could take you up on the offer this week. One of these days, though, I'll be back down in that area and I'll have to see what you have in the pit. I'd love to meet up for some BBQ and beer.

Conversely, if you're ever going to be heading up to the D/FW area, feel free to ask me what'll be cooking. I'd be glad to have you over .

 

Our team is on there: pitfacedbbq

We're getting the hang of the Instagram thing, so only about 20-30 pictures so far, but we'll keep the yummy pictures coming.

 

That crust, man...Good stuff. I usually check in here at work and a lot of pictures are blocked, so I don't see them until later. Good thing I didn't see this one while I was there. My lasagna was pretty good, but those pictures would have made my lunch seem unappetizing by comparison.

 

@rogs6266 since you're grabbing a brand new 22" WSM for a steal, you belong in this thread now!

 

I'll look y'all up

 

Absolutely. I'll take ya up on that if I ever head North.

 

Just followed you bro.
Let's have a BBQ LIKe party everyone

 

Appreciate it! Followed back

 

Gotta love that BARK!!! Some people go for the Mahogoney color bbq that make a small amount of bark which still tastes good. Most people I know have pellet smokers and yield that kind of result. But for my liking I need to see that Bark from a mile away.

 

Finished product of the Salmon on cedar smoked in a PBC.

First time doing fish in the PBC. Not sure if I got a bad cut of fish, the cedar plank was too thick/wet, or if I pulled it too soon, but the salmon was a little sloppy and not as firm as I'm used too.

Tasty just didn't pass the texture test for me.

Back to the drawing board.

 

I have 15 days of salmon fishing schedule in the next 40 days. So I've been looking at smoked salmon recipes. It seems all of them have a cure with brown sugar and salt associated with them. I haven't seen the board technique for smoking, but have for grilling. Wouldn't the board keep the smoke from hitting that side of the salmon?

 

damn that's a good price... for here at least! is that a hurricane brisket?

 

Considered it...deep freezer is too full as it is and still unsure if we need to leave or not.

 

Hurricane briskets here are $1.50

 

see? that's just mean. showing off your prices. rude.