Getting to know Morton Tender Quick...... - Smoking Meat Forums
2012年2月13日 · It was decided to talk to the USDA directly. After doing so, I was reassured, once again, that my method of curing pork belly was spot on. The USDA representative I talked to recommended when curing pork belly with MTQ, using the dry rub method, that the 7 day per inch thickness guideline is used (14 days for two-inch thick slab).
Cherry Dry Rub Recipe And Process - Smoking Meat Forums
2010年12月25日 · Included are 8 recipes for beef and pork: Cherry Rub for Beef Steaks; Cherry Rub for Beef Roasts; Cherry Rub for Pork Chops; Cherry Spiced and Cured Brisket; Cherry Spiced and Cured Brisket Dry Rub; Cherry Marinade for Beef; Cherry & Red Bell Pepper Brisket Rub: Cherry/Balsamic Finishing Sauce for Pulled Beef.
BBQ Pork Spareribs Brisket Bone Off - Smoking Meat Forums
2013年2月18日 · Great job. We thought we were buying spare rib and then the wife noticed that they were pork spare rib brisket. But for 92 cents/pound we figured we couldn't go wrong. Thanks for writing this up. We'll have to see how ours turn out and will post up the results.
Corned Beef Recipe? - Smoking Meat Forums
2024年11月19日 · For use on Brisket, Round Roast, Chuck Roast, Pork Butt in order to make Corned Beef, Corned Pork, Pastrami and Porkstrami. 112 ounces of water 16 ounces of beer
Smoked Pork Brisket! - Smoking Meat Forums
2011年8月6日 · The pork brisket was a fun experiment. At $7/pound its economical and yielded lots of delicious meat. It's an unusual shape, I think rolling it up or trimming it down would make for more consistent doneness, but overall I'm pleased with how it came out.
3-2-1 for brisket? | Smoking Meat Forums - The Best Smoking …
2013年6月30日 · getting ready for my maiden voyage on a Primo XL and want to start with a brisket and a pork butt. Jeff Phillips talks about using the 3-2-1 method of open, wrapped and open for ribs. would that work for brisket as well to help with the tenderness and juices putting a little beer and/or apple...
Pork Butt vs. Brisket? - Smoking Meat Forums
2008年2月25日 · Smoke a brisket AND a pork butt. You can't go wrong bringing them both. Briskets usually go for about 1-1.5 hours/pound. Depending on whether you want to slice or pull the brisket, cook it to 185 or 200 internally. I was reading DeeJayDebi's Burnt Ends recipe on her site and I've been itching to do another brisket just to try some Burnt Ends.
Pork Brisket Bones!!! Q-view - Smoking Meat Forums
2010年8月27日 · Think of what beef brisket tastes like, only this being pork instead of beef...it has a different flavor than a T-bone, sirloin or any other cut that is farther from the shoulder. Man, I can't wait to pull some super fall apart bone meat for dinner tonight. This stuff has a very interesting flavor, unlike any othe pork I've had for sure.
Pork Brisket Strips... - Smoking Meat Forums
2008年8月21日 · So, my wife called me today after leaving the store. Apparently she found some meat on sale and had to buy it all up. Among the spoils she said were some spare ribs. When she got home and I opened the bag, the cryovac said pork brisket strips. Nothing on there said spare ribs. They looked kinda meaty, and each package was about 6 pounds or so.
Hot and fast for brisket? - Smoking Meat Forums
2024年11月6日 · Just finished two pork butts to vacuum pack for the freezer. Largest one was 10 pounds. 8.5 hours at 275 degrees and it turned out excellent. Anyone do brisket at 275 degrees?