Which smoker to buy

[rocket surgeon]

When I smoke chicken, I'll throw some olive oil/butter on it and finish it under the broiler for a few minutes. Gotta keep an eye on it, but it crisps up nicely.

great idea-just did a 5 ib'er last weekend and was thinking about doing that, but wasn't sure how without drying it out-now i know-thanks

thanks benny for the turkey tips

[🏀]

Picked up the 10 pound brisket this afternoon, last one left. On sale for 20% off.

[rocket surgeon]

Picked up the 10 pound brisket this afternoon, last one left. On sale for 20% off.

i'm always concerned with the priced for the quick sale-it better pass the smell test, then light 'er up!  i've got to go belly hunting

[real chili 83]

I'm hoping to score tomorrow at Hagberg's.

[🏀]

i'm always concerned with the priced for the quick sale-it better pass the smell test, then light 'er up!  i've got to go belly hunting

It's a quality butcher, otherwise I'd be too

[Benny B]

Benny, what do you think about first in the oven at the hottest temp possible to brown the skin?  It takes about 5-10 minutes tops.

Honestly, I'd rather finish it with a blowtorch.  But that's because I'm always looking for an excuse to whip out my blowtorch.

If your bird's skin is dry to the touch and 5-10 minutes at 500-550 degF is enough to brown the skin, then I don't see the harm... anything longer and I would start to get worried.  Because of the brining and olive oil, my bird would never brown in 10 minutes unless I disengaged the lock and put the oven into CLEAN mode (which I have done before to get the oven up to 700 degF but is a royal PitA).  You could probably get the same color with smoke and maybe a little brown sugar (or any sugar) rubbed into the skin before smoking.

In short, if it works for you, that's all that matters.

[real chili 83]

$5.56/pound at local meat market.

[real chili 83]

This guy looks like he know what he is talking about.

http://howtobbqright.com/blog/?p=1360

[4everwarriors]

Why would any dude need an excuse to whip out his blowtorch, ai na?

[🏀]

Trimmed the brisket last nice. Smothered it in yellow mustard, kosher salt, black pepper, garlic powder and a personal rub of mine similar to montreal steak seasoning. Wrapped it up and fridged overnight.

Just put it in the smoker with a steady temp of 227.

[Hards Alumni]

Trimmed the brisket last nice. Smothered it in yellow mustard, kosher salt, black pepper, garlic powder and a personal rub of mine similar to montreal steak seasoning. Wrapped it up and fridged overnight.

Just put it in the smoker with a steady temp of 227.

Enjoy eating it monday???

[🏀]

Enjoy eating it monday???

Nah. Going to foil it at 160, which should be around halftime here.

[🏀]

Turned out fantastic. Nice smoke ring, fairly easy to do. Had 4 girls under 6 enjoying it.

Taking my extras to make a chili next weekend.

[real chili 83]

Got some pork belly brining for bacon next weekend.

[rocket surgeon]

Just picked up 2 bellies-about 20 lbs  at Costco. $2.89/lb. need to study up your recipes here.  Looking forward to this!

[real chili 83]

Just picked up 2 bellies-about 20 lbs  at Costco. $2.89/lb. need to study up your recipes here.  Looking forward to this!

Set some aside for bacon.  I made 5 lbs, and it was great.

[rocket surgeon]

Set some aside for bacon.  I made 5 lbs, and it was great.

I was just doing some reading, some people will smoke the meat for about 4 hours at 235, then wrap it in tin foil with some apple juice or in my case- Carolina kiss, cook it for a few more hours.  Let it rest or refrigerate it then pull it out, slice it in 1/2 inch cross grain pieces- grill and serve.  Someone talked about toasted buns, provolone and  giardiniera,  etc.

For bacon- brine then smoke?

Any thoughts-I'm open. The buy by date on these were 11/23. I will probably cut these up into smaller portions and freeze, but prepare about 10-15 lbs of it tomorrow. Send my son back to North Carolina with some-they're gonna wonder where this Midwestern boy got that slab o gold

[real chili 83]

Yes, I did mine in a brine/spice solution for 7 days.  Art of Manliness web site.  It was too salty for my taste, so I cut it in slices and soaked it water for a couple of hours to remove some salt....perfect!

[rocket surgeon]

Yes, I did mine in a brine/spice solution for 7 days.  Art of Manliness web site.  It was too salty for my taste, so I cut it in slices and soaked it water for a couple of hours to remove some salt....perfect!

So aft you cured for 7 days, smoked it was too salty and then you soaked in water?  Went to the artofmanliness site and he insists on the 7 day method or else you'll get ham

[real chili 83]

Yes, 7 days.

I will try that recipe again.  If it is too salty, I will do the rinse "method".

[Benny B]

Just picked up 2 bellies-about 20 lbs  at Costco. $2.89/lb. need to study up your recipes here.  Looking forward to this!

Life is especially good at $2.89/lb.

[rocket surgeon]

getting ready to throw ~10lbs of scored and generously rubbed pork belly in the smoke house, came upon this site which has tons of great looking recipes.  the only difference i have with him on this pork belly prep is one doesn't SPRINKLE the rub, that's for sissies,  in these parts, we rub these bad boys down making jenna jameson blush


surfing around this site found some might fine ideas

http://barbecuebible.com/recipe/barbecued-pork-belly/

[real chili 83]

Did you save some for bacon?

[real chili 83]

getting ready to throw ~10lbs of scored and generously rubbed pork belly in the smoke house, came upon this site which has tons of great looking recipes.  the only difference i have with him on this pork belly prep is one doesn't SPRINKLE the rub, that's for sissies,  in these parts, we rub these bad boys down making jenna jameson blush


surfing around this site found some might fine ideas

http://barbecuebible.com/recipe/barbecued-pork-belly/

How does that recipe end?  Brown on grill, then serve?

[rocket surgeon]

How does that recipe end?  Brown on grill, then serve?

after smoking and resting and/or chilling, cut into 1/2'' strips, salt and pepper-grill, 2 min per side laying cross grill bars.  saw another guy who would put bbq sauce on re-wrap in foil, put back onto heat and warm thru

or were you axing about the jenna jamison part?