The Intimidator. RIP Dale.
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So how does one get an uncured pork belly? At the butcher? Seems to me it would be special order- what would be a fair price per pound?
"Wrapped up tight"
I'm planning on doing a packer Brisket this weekend. Should I let it come to room temp before placing it in the smoker? And how long do you think it'll take to warm up to room temp? Overnight?
I have to say BUTTS are a FAV of mine!! Wish it wasn't so cold right now or I'd be brewin' Saturday & Smokin' Sunday. Oh well... Here are a few pics from my last butt adventure in Oct . First one came off @ ~9 hours & the last 2 stubborn ones @ ~14 hours. Go figure... Cheers!!!
- Spare Ribs (St Louis Cut) are the ribs to use. Baby Backs have no meat.
- A pork shoulder (boston butt) takes so long to do, I've made it 3-4 times, and every single time, it defeats me.