Who has their pit going today?

[Jamesdad07]

My dad “volun-told” me to do ribs for family supper, so I figured that if I had the pit going, I might as well throw a pork butt on too. Butt is about to go on now and ribs will go on after a while.


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[BTLowry]

Smoked main course yesterday so I would know exactly when I was eating today

Wife couldn't stand it so we sampled it with a pulled pork sandwich

Appetizers today

[daniel044]

Looks great! We are heading to my parents today with the pit going. Some ribs and chicken for us today.

[deerwatcher51]

I am going to smoke some pork belly for bacon later today.

[CoolArrow]

Not going on the pit but the dehydrator. Defrosting venison to make some jerky.


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[Uncle Saggy]

I am going to smoke some pork belly for bacon later today.

You had me at bacon[emoji7]

What kind of brine did you use?


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[Jamesdad07]

Not going on the pit but the dehydrator. Defrosting venison to make some jerky.


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Nice!


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[Jamesdad07]

Smoked main course yesterday so I would know exactly when I was eating today

Wife couldn't stand it so we sampled it with a pulled pork sandwich

Appetizers today

Haha nice! Just saw your post from yesterday. Looks great! How did those pig shots come out?


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[Jamesdad07]

Butt is coming along pretty well. Trying something different and doing a mop sauce today. Haven’t done one in years.


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[deerwatcher51]

[QUOTE=Uncle Saggy;13594215]You had me at bacon[emoji7]

What kind of brine did you use?


Sent from my iPad using Tapatalk[/Ingredient

4 1/2 teaspoons Morton's kosher salt

4 1/2 teaspoons ground black pepper

6 tablespoons dark brown sugar

3/4 cup distilled water

1/2 teaspoon Prague Powder #1

This is per three pounds.

[AgHntr10]

Butt went on earlier, chicken thighs brining and ribs will go on in a little while

[RangerRick2012]

Just took a 14 pound brisket out of the smoker after baby sitting it for 15 hours. Thermometer went in like it was butter. Should be great for the family on this rainy day in The Woodlands.

[Uncle Saggy]

[quote=deerwatcher51;13594564]

You had me at bacon[emoji7]



What kind of brine did you use?





Sent from my iPad using Tapatalk[/Ingredient



4 1/2 teaspoons Morton's kosher salt



4 1/2 teaspoons ground black pepper



6 tablespoons dark brown sugar



3/4 cup distilled water



1/2 teaspoon Prague Powder #1



This is per three pounds.

Sounds good, can't wait to see the finished bacon.
Last one I made I substituted the brown sugar with maple syrup
Pretty good


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[Mountain Man]

Thankful for the rain but it’s making it interesting. Can’t wait till I grow up and have a covered porch for the pit [emoji16]

[Razorback01]

Almost 4 hours in on a brisket, having trouble keeping the temp where I want (225-250) on a Vision Kamado. Keeps sneaking up to 300ish, 4th cook, 1st brisket.