Recent content by bigpuddin43

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  1. bigpuddin43

    Pork roast

    worked perfectly. We have cooked these a couple ways and we’re never happy. This was awesome.
  2. bigpuddin43

    Pork roast

    It does say shoulder roast so you are correct I hadn’t looked at the label other than seeing roast when we first got it. I am thinking about trying pork burnt ends with it. Got it rubbed down and on the smoker. Gonna take it to 150-160 and then cut it up and put some sauce on it and finish it...
  3. bigpuddin43

    Pork roast

    I have a pork roast beast I can tell cut from a ham from the whole hog I got this spring. What’s your thoughts on smoking. Cool to 145 like a loin or take it to 185 like a shoulder?
  4. bigpuddin43

    Goose summer sausage

    I am thawing all my extra goose meat out to make some summer sausage. Buddy had some that was made by the local butcher that was great. I have a recipe that looks good but calls for fermento dextrose and corn syrup solids and I got some eca. Am I correct that using eca instead of the fermento...
  5. bigpuddin43

    looking for plans for RF vertical smoker

    my big worry is sizing the smoke inlets and exhaust to make sure it draws the way it is supposed to.  I know nothing about sizing all this stuff so that the smoke and heat moves through it the way it is supposed to.  Also what ga metal to go with. thanks again for the help.
  6. bigpuddin43

    looking for plans for RF vertical smoker

    I am wanting to build a reverse flow vertical smoker.  Cant seam to find detailed plans for what I am wanting.  It seams like if you used the back wall for both the heat and smoke coming up and the exhaust you could eliminate 2 extra side walls and save on materials.  I don't know if that would...
  7. bigpuddin43

    OH NO!!! hope its not ruined

    thanks diggin,  Any suggestion on cure time?  Really dont have a clue now.
  8. bigpuddin43

    OH NO!!! hope its not ruined

    Ok well decided friday afternoon I wanted to make bacon.  This is my first try at it so I went to the butcher and got a 10lb pork belly.  did a slight mod to one of the recipes on here and only had tenderquick so I reworked the recipe to fit.  I took out the salt and cure 1 from the original...
  9. bigpuddin43

    what time to start

    We are having about 20 people over saturday and I am putting 2 - 8.5lb butts on the smoker.  We are planning on eating at 5pm.  I was originally thinking about starting them at 8pm on friday and that would give them 16 hours and be done at noon to get wrapped and in the coolers while I put my...
  10. bigpuddin43

    what is happening.

    Well right after posting this it stalled and ended up taking 9.5 hours so just short of 1.5 hrs per pound. It was good and pretty happy. I did not foil it because at 170 it was cooking faster than I wanted. I had to leave and go to a 3d shoot so the wife watched it and finished it up. She did a...
  11. bigpuddin43

    what is happening.

    Ok so I got up this morning and put my 7lb brisket on figuring around 10.5 hours to get done and allowing for some stall time. Set the Bradley electric smoker at 230 put in the thermometer and went back to bed. It went in right at 3am. I got up at 6 and it was already at 162. It did stall there...
  12. bigpuddin43

    Competition smoker

    well I have decided I will most likely enter some local BBQ competitions next summer.  I just use my bradley electric smoker right now but am thinking to be a contender I will probably go to charcoal/stick burner.  My question is this what would be better vertical or sidebox style.  I am...
  13. bigpuddin43

    Stuffed wild turkey breast

    A little dissapointing.  Good flavor though I think next time I will go with apple wood rather than mesquite.  Also really dry.  I think next time I will stuff with cheese then wrap with bacon and then cook too 160.  I pulled it at 166 instead of 170.  I hope it turns out better next time.  The...
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  15. bigpuddin43

    Stuffed wild turkey breast

    well thawed out a turkey breast from a bird I killed this spring and after doing chicken breast stuffed with bacon and cheese in the oven the other night I thought hey this would be good on the smoker.  here is the start it is currently at 160 gonna pull it at 170 and wrap for 20 minutes  
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