Recent content by sabireley

The last time the chicken turned out great except for the skin.  This time I dry brined with season salt for 8 hours. 175 for 45 mins to get some smoke flavor from 2oz cherry. 325 until until 175 in the breast.  This was definitely much better. The skin was good and the meat moist. 

I did three racks of St. Louis spare ribs.  One with Memphis Dust, one with Memphis Dust and Baby Rays the last hour, one SPG 3-2-1 ratio of Salt, Pepper, and Garlic powder, all with a mustard binder. 4.5 oz of Cherry wood chunks in a foil boat for 5.5 hours at 225. Visible smoke lasted about...

This was my first shot at bacon.  I started with a 10 lb pork belly and used a recipe that is a dry brine of 50% sea salt and 50% dark brown sugar.  I let it brine for 7 days in the fridge, flipping it daily.  Then rinsed it, dried it, and put it on a rack to dry in the fridge for 24 hours.  I...

These were great if you like beets.  I smoke them along with a venison backstrap a couple of weeks ago.  Tonight I sliced some and stir fried them with beet greens and had it with a smoke pork loin.  Beet greens need a little oils and lemon juice and salt.  Cook like spinach. 

I brined the whole chicken overnight, patted dry, coated with olive oil and season salt.  Smoked at 235 for about 4 hours with 2.5 oz of hickory in a foil boat, until the internal temp hit 165.  I reverse seared it in the grill to crisp the skin.  It was super moist and tasty. There was just...

This turned out great. Backstrap a wrapped in bacon, sprinkled liberally with Montreal Steak Seasoning 2oz hickory in a foil boat 170 for 30 mins 235 until internal temp reached 125 Coated with BBQ sauce Back in until it reached 150 internal. Rested for an hour.

My first smoke took 16 hours to cook an 8 lb boneless but at 225, which seemed like a long time.  Thinking maybe the Auber temp was off I bought a 4 probe thermometer, verified that it was within a degree of accuracy with the Auber, then set the probes in various spots around the smoker.  I put...

Do any of you freeze brisket to pull out later?  They’re so big it would be nice to break it up and freeze it for few meals in the future.  Thanks! 

I’m doing a pork butt brined overnight and rubbed with Memphis Dust.  It’s going in the smoker @5:45 AM.  6oz of hickory.  Auber set to 225 with a meat set point of 195 degrees. 

I recently picked up a SI 3 with cart and shelves that is in great working condition. After reading the forum I ordered and Auber WSD-1200GPH (two probe) PID controller so I can smoke hands-off.  My son, who smokes on an offset smoker, called me names for going to the darkside  ;), but I don't...