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Recent content by kaiser
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It's just store bacon from HEB. I haven't tried smoking my own yet - that would be awesome.
BTW - I owe a huge thanks to SMF. I've been doing this on and off for about a year now and everything I've made has been wonderful thanks to the advice I found here. People go NUTS for the ABTs (I...
They weren't unusually lean - two 9 pounders from Sam's Club - I'm just paranoid of dry brisket.
I did this once before with a turkey. The turkey was so-so, but the bacon was WONDERFUL
Hmm - is this a bad idea, or a great one?
There's a nice layer of mustard and Billbo's rub under the bacon.
I don't want to kill the char, but I'd like to keep the brisket really moist and flavorful... They've been in for nearly two hours now - maybe I should take the bacon off after 4 or...
Thanks for the tips and compliments, everyone.
dDigitalPimp: I found the finishing sauce here on SMF but I can't remember right now whose it is. It's got cider vinegar, sweet pickle juice, ketchup (though the recipe spells it catsup - what's that? ;-) ) brown sugar, and some other stuff in...
Did two boston butts starting last night around 9 and one of the durn things stalled FOREVER... ended up taking 18 hours to get to 205 (cooking at around 225).
It came out nicely, though. I just wish I could figure out how to get my GOSM to actually generate smoke. Most of the time there just...