12,000th Post In This Thread Win, if you're name is jhen....

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#9,531
#9,531
DD4ME said:
Wrap in plastic or foil well first. Get a soft sided cooler and toss it in there. Then place thaf in a larger hard sided cooler. Fill any excess space with a spare pillow or some blankets/towels and wait as long as you want. I've had BBQ too hot to touch up to 8 hours later doing this. I learned this on brisket from an ol timer. I let the brisket rest minimum 5 hours.
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Nice! Thanks for the tip. I don't mind the all night cooking, but this method will derf come in handy. Does it make the briskit pull apart tender as well?
 
#9,532
#9,532
jhen713 said:
Nice! Thanks for the tip. I don't mind the all night cooking, but this method will derf come in handy. Does it make the briskit pull apart tender as well?
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Yes. It was the only way I've been able to make a good brisket. First time I used this method on a brisket was better than some resteraunts I've been to. Brisket is very tough to do well but this helps. I applied it to pork shoulders and other stuff and it rocks. Now I get to decide the schedule.
 
#9,535
#9,535
DD4ME said:
Yes. It was the only way I've been able to make a good brisket. First time I used this method on a brisket was better than some resteraunts I've been to. Brisket is very tough to do well but this helps. I applied it to pork shoulders and other stuff and it rocks. Now I get to decide the schedule.
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:hi:
 
#9,537
#9,537
jhen713 said:
Nice! Never attempted to make my own bacon. How long do you smoke it and how do you hang it in the smoker?
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First the pork bellies are cured in the fridge for a week and flipped every day. Taken out and rinsed the dried 24 hours in the fridge again. Smoke about 1.5 hours skin side down on the grates, then finish in the oven to attain the 150 degree internal temp. get the slab in the freezer until they are almost frozen to make running them thru the slicer much easier. Then fry up/bake or freeze.:thumbsup::yes:
 
#9,538
#9,538
VIF said:
First the pork bellies are cured in the fridge for a week and flipped every day. Taken out and rinsed the dried 24 hours in the fridge again. Smoke about 1.5 hours skin side down on the grates, then finish in the oven to attain the 150 degree internal temp. get the slab in the freezer until they are almost frozen to make running them thru the slicer much easier. Then fry up/bake or freeze.:thumbsup::yes:
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Need to thin out the beer fridge and try this. Still sounds like a fair amount of work but I'm sure worth it. Did you smoke yours at all? Do you have a commercial slicer? The slicing sounds toughest unless you had a slicer.
 
#9,539
#9,539
57 lbs was an error by RV in the amount requested at the butcher. Get a couple of pork bellies to start with. When you're ready to smoke, place them skin side down and smoke for about 1.5 hours just to get the apple-wood flavor. Finish in the oven to 150 to kill all the bugs. Chill to near freezing then slice off the skin (pork rinds)Filet knife. I would not do this process at all without a slicer. RV has one that is non-commercial but works good. About $200 bucks compared to $2500 bucks for commercial.
 
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