What have you smoked lately? Q-view...
I made bacon from pork shoulder from this site oldfatguy.ca 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.
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.
I found a site that is seasoning, rub, sauce heaven. Barbequesuperstore.com lots of products from many different vendors. Pretty good delivery times also.
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.
Thanks, I am looking into it a little more and the 300 is a little to high.I will stick to the 225.
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.
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
Smoked a 16lb full packer brisket yesterday. Had some buddies down for a hunt and it was a huge hit with them and my wife. Served with some corn bread and mac/cheese sides. I love ribs, butts and pork loin off the smoker but nothing beats brisket in my book..