Recent content by leafsfan

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  1. leafsfan

    Pork Belly Brine

    Thanks, I went ahead with distilled water just to be sure.
  2. leafsfan

    Pork Belly Brine

    Thanks for the replies. My water is municipal and is supposed to be good, however if distilled is what is recommend i will use it.  Its not like its expensive. As for the brine, for my first time I plan on following Pops recipe exactly.  Sugar/Salt levels recommended.
  3. leafsfan

    Pork Belly Brine

    Hello, I am looking to make some bacon with some pork belly I purchased and was hoping someone could answer a few questions. I am going to use Pops simple brine recipe, I am assuming if I follow his concentrations of water/cure it will be safe regardless of how much meat is being brined since...
  4. leafsfan

    Pork Butt & Beef Brisket

    Thanks, I will give that a try.
  5. leafsfan

    Pork Butt & Beef Brisket

    Thanks for the tips everyone.  I will put them both on at the same time and make sure i give myself a few extra hours just to be sure they are ready in time.   If they are ready a few hours early, how long can i keep them wrapped in a cooler before I will be forced to reheat? Has anyone pulled...
  6. leafsfan

    Pork Butt & Beef Brisket

    Hello, This weekend I am having a BBQ and cooking up a pork butt and beef brisket on my smoke vault. From reading a number of posts on the SMF it seems that the general consensus is that the pork butt should be cooked at about 225F and the brisket is should be 240-250F From what I have read...
  7. leafsfan

    Hello

    Hi, I am from Canada, I recently picked up an Smoke Vault 24.   I have been browsing the SMF for a while now and decided to join. Thanks, Dan
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