- Oct 3, 2009
- 122
- 10
Budding foodie that has moved his game outside to the smoker. What a kick in the pants so far! I am the proud owner of a ECB, this no doubt will be changing at some time in the near future. I came across this site looking for info and have found it! Thanks for all the previous help while I was lurking. I have completed the course...and went into moving water right out of the gate knocking out (in different or combined sessions) 3-4 butts, 3-4 BB ribs, 2-3 meatloaves, beans, couple fatties and some eggs Following is some Qviews of learning a new craft and were shot to share with friends / family...apologize for not having the details of before / during / post action shots y'all are used to, I will try to remember and document in the future.
Butt to 195 internal, double wrap for 60 min before pulling...I have brined all my butts in molasses / pickling salt combo for 24 hours.
Eggs why not? First attempt was 2 hours and was to long, bumped back to 90 minutes second attempt with good success in that days conditions.
Before and after of second fattie stuffed only with sharp cheddar...the weave on the first and third fattie I have done were a little tighter when I used a thicker bacon cut...for myself I am sticking to the thicker bacon.
Butt to 195 internal, double wrap for 60 min before pulling...I have brined all my butts in molasses / pickling salt combo for 24 hours.
Eggs why not? First attempt was 2 hours and was to long, bumped back to 90 minutes second attempt with good success in that days conditions.
Before and after of second fattie stuffed only with sharp cheddar...the weave on the first and third fattie I have done were a little tighter when I used a thicker bacon cut...for myself I am sticking to the thicker bacon.
