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12/3/12 @ 11:05 PM
User since 8/1/01
Just before Thanksgiving, wanted to smoke some snacks to take to my Mom's....did a Spiral ham, couple pound of mixed nuts, and I usually throw on some red taters just because. I rub a little EVOO on the taters, some seasoning, and pull them out when the main course is done. Sometimes they're not cooked all the way through, but can always be finished off when you decide how you want to cook them. I either chop and fry up, or finish off as a baked taters cook quicker... Good stuff.

1/2/19 @ 2:56 PM
User since 2/28/07

Go to the bacon thread, the have a good recipe and good tips

1/2/19 @ 10:41 AM
User since 12/19/11
Well I've had 10# of pork belly curing for the past week. Really have no idea what I'm doing so it is more or less an experiment. Fortunately the butcher sells his own combination of curing salt and sugar/spices so I used that for all 10#. Added some boubon and maple syrup to 2.5# and just bourbon to 2.5#, left the rest with the salt/sugar mix only. Planning to take it out tomorrow to form the pellicle for a day or so and then smoking on Saturday. We'll see what happens!

12/24/18 @ 3:04 PM
User since 2/12/04

I made bacon from pork shoulder from this site and it tasted just like bacon you would buy and a lot cheaper than pork belly. Was a good cheap alternative to pork belly and a lot meatier but a little chewier. Wife really liked it because not as much fat. I did use curing salt but you have to watch how much of that you use, so good to weigh it before adding to brine. Brined for 8 days then rinsed in cold water and into the smoker.

12/24/18 @ 11:55 AM
User since 12/19/11

Anyone have a good recipe for smoked bacon? Is it really as easy as letting it cure for a week and smoking for 2-3 hours? Seems too simple to me.

12/7/18 @ 5:21 PM
User since 2/22/07

I found a site that is seasoning, rub, sauce heaven. lots of products from many different vendors. Pretty good delivery times also.

12/6/18 @ 3:44 PM
User since 8/4/08
smoked some sharp cheddar, pepperjack and colby jack the other day.  now its sitting in vaccum seal bags waiting for the holidays

12/3/18 @ 8:35 PM
User since 12/19/06


Can't stress enough to use both a digital meat thermometer AND an ambient temp thermometer (also digital) in the smoker.  My Masterbuilt tells me it's at 225F, actual air temp in the smoker is about 180F.  I have to turn my smoker up to 260-270F to get it actually at 225...summer or winter.

Even when maintaining accurate temps, smoke times vary GREATLY from one brisket to the next.  Have patience and plenty of beer on hand.

12/3/18 @ 5:53 PM
User since 1/23/04

Thanks, I am looking into it a little more and the 300 is a little to high.I will stick to the 225.

12/3/18 @ 5:49 PM
User since 6/20/13

Rizzo-  I always smoke full packer briskets and they usually are in the 12lb-16lb range. I usually smoke at 225 and I pull the brisket when the point side of the brisket reaches 195. Each piece of meat is different and I follow the general rule of 1 to 1.5 hour per pound to get a full packer to an internal temp of 195. My brisket from this past weekend took 22 hours (16lbs).. My smoker is an electric model (Smokin-IT) and I learned most of my BBQ/smoking tips from their very helpful user forum and other on-line sites

I am not an expert but I have not seen or heard anyone smoking brisket at 300 degrees. Not saying it cannot be done but most of the info I have researched and seen has recommended brisket being smoked at lower temps (225-235 etc).. Hope that helps.


12/3/18 @ 4:18 PM
User since 1/23/04

I am new to smoking brisket and ribs.I can get a pretty good smoked fish tho.I have a 4 lb. brisket I am going to smoke.What I gather from reading the last 6 pages on this link is I smoke it at around 300 degrees and pull it when the internal temp is 160 and then I wrap it .What does the internal temp have to be to be consider done.How many hours will the 4 lb.brisket take.Thanks

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