Great looking BBB and you sure made that cabin look good. What side of the lake are you on? I'll have to keep my eye out for it the next time I'm fishing out there. I have yet to make a trip over there yet this year though. I am slacking!
Actually my favorite Belly Bacon (my last one), I kept it at 120˚ for the first 9 1/2 hours, and only bumped it up to 130˚ for the last 2 hours. Pulled it at about 118˚ IT.2 hours is waaaay to quick
Try to keep your smoker temp around 100° - 120°
Chances are, you gonna fry it up anyway, so why go to 140° internal
If you do want to go to an internal of 140°, then start with no heat for 2 hours, and increase the heat 20° every 2 hours, until you hit 140° internal. Try to shoot for at leats 8 hours of good clean smoke.
Bearcarver ramps up his temps and has good luck, but still shoots for the 12 hour smoke
Todd
livin the dream is exactly what i was thinking!! wow, great post todd.wow...great smoke....love the cabin re-do and the view is fantastic...you're living the dream buddy