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Maggie’s Motivational Pic Thread v2.0 - - New Rules - See Post #1
Lovin the mad dog /717!- Skimafia
- Post #100,134
- Forum: The Bear Pit
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Official Smoker Thread
I shouldn't be so black and white when it comes to big box store smokers. Academy sports sells the Old Country Picos which have really good reviews from users. They run around 400 bucks.- Skimafia
- Post #172
- Forum: The Bear Pit
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Official Smoker Thread
That is a very challenging price point- but you can get a UDS in that range if you build it yourself. You can buy kits and bolt them onto a 30 or 55 gallon drum. Youd just need to fund a clean, preferably unused drum.- Skimafia
- Post #170
- Forum: The Bear Pit
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Official Smoker Thread
Whats your budget? Also, id strongly suggest avoiding big box store offset smokers. They are nearly impossible to regulate temps. If I were in the market for a smoker, I would look at something in the Ugly Drum category. They aren't nearly as involved as managing an offset and they have...- Skimafia
- Post #168
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
I buy a full pork belly at Costco. Its usually around 9 lbs of meat. I cut it into 3 pieces and do a dry cure. After 7 days of curing time, I smoke it on fruit fruit wood until it hits 150*. Today I smoked on plum wood. After its chilled, ill slice it.- Skimafia
- Post #2,716
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
Bacon is finished. Just need for it to cool down to slice- Skimafia
- Post #2,714
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
Yeah, they are burnt ends- Skimafia
- Post #2,662
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
Brisket cook. Here is what it looked like before I wrapped. I cooked the point separate of the flat for burnt ends. I pulled the point and its resting. Waiting for the flat to finish- Skimafia
- Post #2,644
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
Off and wrapped. Fingers crossed that they finish in the next hour and a half- Skimafia
- Post #2,577
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
Babyback pork ribs. 3.5 hours in. I will wrap them in 30 minutes or so. They have a good color so far. Smoking on oak amd pecan- Skimafia
- Post #2,572
- Forum: The Bear Pit
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Official Smoker Thread
It's hard to tell, but are they 30 gallon cookers?- Skimafia
- Post #166
- Forum: The Bear Pit
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Official Smoker Thread
@notacos4u I am digging the gateways. I really want one as an easier option to the offset. You have multiple, so I assume you're pleased with them?- Skimafia
- Post #164
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
It was a 15 lb prime brisket from costco. My prep is straight forward. I trim it a bit and then cut the flat from the point. I always do my briskets between 250 and 275. If you want a basic tutorial on the method I use, watch Malcom Reed on YouTube. Look for the video on brisket burnt ends.- Skimafia
- Post #2,348
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
I did the brine for 5 days. I smoked it at about 250 for around 3 hours. Once the internal temp hit 150 I pulled it- Skimafia
- Post #2,252
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
Me too. I had to do all of that cutting by hand- Skimafia
- Post #2,251
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
It was pretty good. It ended up a bit sweet for my taste. I made BLTs for dinner tonight and the family really enjoyed them. For 3 pounds of belly- 4.5 Tbsp kosher salt 4.5 Tbsp black pepper 3 Tbsp brown sugar 1/4 cup real maple syrup 3/4 cup distilled water 1/2 tsp prague powder #1- Skimafia
- Post #2,246
- Forum: The Bear Pit
