Recent content by Carpenter Gary

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  1. Carpenter Gary

    4.5 lb packer brisket

    Hello all, I have a 4 and 1/2 lb packer brisket I got from a steer that our family butchered from our farm wondering on how to smoke this on my pellet smoker I've smoked 12 to 15 lb packers before but I'm a little worried about drying this little guy out any tips or suggestions? I generally...
  2. Carpenter Gary

    Salmon and steelhead smoke

    Thanks,I smoked it for my sister and brother in law, myself not a huge fish guy,I'm more about beef lol
  3. Carpenter Gary

    Salmon and steelhead smoke

  4. Carpenter Gary

    Salmon and steelhead smoke

    I smoked it at 150 in my traeger with ice in a foil pan took me around 4-4.5 hours v
  5. Carpenter Gary

    Salmon and steelhead smoke

    Ha now it loaded it ,not quite ready yet
  6. Carpenter Gary

    Salmon and steelhead smoke

    I've been tried to upload a pic having problems either with our internet or this site
  7. Carpenter Gary

    Salmon and steelhead smoke

    Good morning everyone, getting ready to hot smoke some salmon and steelhead for Father's day,wet brined the salmon and 1steelhead, trying a dry brine on the other steelhead, waiting for the pellicle to form, looking forward to see the finished product.
  8. Carpenter Gary

    Any new Michigan Members?

    Welcome megacannon,lots of great guys on the site and lots of knowledge, feel free to post questions in the forums someone will probably have a answer.Im north of Lansing in a small town called Elsie
  9. Carpenter Gary

    Brisket question

    Finished product, a 12#lb prime Costco brisket
  10. Carpenter Gary

    Brisket question

    Now they are within 5degrees of each other almost ready to take them off, getting tender quickly
  11. Carpenter Gary

    Brisket question

  12. Carpenter Gary

    Brisket question

    Hi everyone I am smoking a brisket on my pellet smoker, have 2probes in,my question is the point is at190 .& the flat is 175also it is wrapped in butchers paper,smoker is at 250. Should I seperase the point from the flat if it is done before the flat,then put the flat back on?Thank T for any...
  13. Carpenter Gary

    Making bacon

    Thanks guys ,! I can't wait to try. another one
  14. Carpenter Gary

    Making bacon

    Just got done hot smoking the bacon to 140, letting it cool down before going in the fridge
  15. Carpenter Gary

    Making bacon

    Ok,so I have 2 3.5 lb pork bellies that I have cured for 10 days,last night I cold smoked them for 3 and 1/2 hours my question is do I need to continue to keep cold smoking them or should I hot smoke them now they've been sitting a day in a refrigerator uncovered.
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