- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 9/6/19 at 1:21 pm to TH03
quote:quote:
my new fad is making a whole slab of pork belly into pork belly burnt ends....
Yeah these are fricking BOMB.
Well thanks to this thread, I ended up buying a brisket and pork belly for tomorrow.
F&DB is spending all of my money.
Posted on 9/6/19 at 1:24 pm to LNCHBOX
come'on brah. bellys at costco are like 15 bucks.
This post was edited on 9/6/19 at 1:25 pm
Posted on 9/6/19 at 1:26 pm to CarRamrod
quote:
come'on brah. bellys at costco are like 15 bucks.
I was more talking about the new smoker I bought yesterday
ETA: but to keep this OT'ish, that thing wasn't really a lot of money either. Just let me make a joke damn it
This post was edited on 9/6/19 at 1:27 pm
Posted on 9/6/19 at 10:08 pm to LNCHBOX
Score the fat side of that pork belly all the way down to the meat like a checker board (bite size) then cover in rub.. i smoke my on 250 it needs about two to three hrs on the BGE and a 30 min rest. I normally put it on a nice wooden cutting board for appetizers. Let people just pull off a bite size square. One of my favorite things to cook with company coming over. It’s delicious combination of smoky flavorful crispy fat and tender meat.. melts in your mouth..
dammit I’m about to put my slippers on and go get one!
dammit I’m about to put my slippers on and go get one!
This post was edited on 9/6/19 at 10:09 pm
Posted on 9/7/19 at 1:35 am to WPsportsman
135am and I'm just getting around to seasoning the smoker. Gonna have to get up pottery early in the morning to get the brisket going by game time. I'm thinking pork belly burnt ends and then maybe the brisket after half time
Posted on 9/7/19 at 3:32 am to CAD703X
Hope yours didn't have the small leak between the two main pieces like mine did. I have it sealed up now with a high temp caulk. Just got the brisket trimmed and rubbed down.
Think I'm going to run with both dampers at the 2 position, which held around 280 degrees during the seasoning burn.
Think I'm going to run with both dampers at the 2 position, which held around 280 degrees during the seasoning burn.
Posted on 9/7/19 at 6:50 am to CAD703X
Where you at CAD?
Posted on 9/7/19 at 8:58 am to LNCHBOX
I still don't get slicing the entire brisket at one time. Aside from getting cold I feel like the slices would begin to dry out.
Posted on 9/7/19 at 9:20 am to LNCHBOX
I just put an 8 pounder on the pit
Progress
A few poppers
Progress
A few poppers
This post was edited on 9/7/19 at 3:55 pm
Posted on 9/7/19 at 10:41 am to LNCHBOX
did you hang your brisket? 
Could have used that second grate. Could only fit about half the pan in so I'll swap them around 2pm..
This post was edited on 9/7/19 at 10:42 am
Posted on 9/7/19 at 11:11 am to CAD703X
I tried, and out didn't fit even with the diffuser out. Been holding 300 degrees with the dampers at 2 since 630. Very happy with the performance so far.
This post was edited on 9/7/19 at 1:01 pm
Posted on 9/7/19 at 11:15 am to LNCHBOX
On my way.
Posted on 9/7/19 at 11:27 am to Zach Lee To Amp Hill
quote:
chips don't ever burn they just smolder so you get smoke for a really long time with not many chips
You don’t want a white ashy smoke. You want your wood to burn. A clean smoke with just a hint of blue is what you’re Looking to achieve. Fire management is one of the most important parts of smoking meats.
Thicker white smoke will produce a bitter taste in the meat.
This post was edited on 9/7/19 at 11:30 am
Posted on 9/7/19 at 12:46 pm to lsufan1971
Just took the first batch of burn ends off. 
Had to discipline myself to stop at one. The rest of them are on the smoker now.
Suggestions on this first batch? I bought some cheap pepper jelly but not sure how to finish them.
I put them in the oven on warm and will add the rest around 5pm or so.
I'm doing the brisket at 250. Its at 144 now so I'm hoping it will be done in time.
Had to discipline myself to stop at one. The rest of them are on the smoker now.
Suggestions on this first batch? I bought some cheap pepper jelly but not sure how to finish them.
I put them in the oven on warm and will add the rest around 5pm or so.
I'm doing the brisket at 250. Its at 144 now so I'm hoping it will be done in time.
This post was edited on 9/7/19 at 12:48 pm
Posted on 9/7/19 at 12:59 pm to TH03
quote:
On my way.
Bring the wine
CAD, I was able to use the grate from my Pit Barrel as a second cooking level, so I have rack of burnt ends going on the bottom with the brisket wrapped up top.
Posted on 9/7/19 at 2:54 pm to LNCHBOX
It's 158 degrees at 3pm. Starting to worry. I may wrap it and bring it inside to finish in the oven.
Posted on 9/7/19 at 2:56 pm to CAD703X
quote:
158 degrees at 3pm. Starting to worry. I may wrap it and bring it inside to finish in the oven.
If you aren’t past the stall it won’t be done in time
Posted on 9/7/19 at 2:58 pm to CAD703X
Finish in the oven w something like bbq sauce, honey, butter, some brown sugar etc
Posted on 9/7/19 at 3:12 pm to LNCHBOX
quote:
Bring the wine
Of course
I'll be down for LSU Florida. You and pride should come and we'll have an argument tailgate.
Page 4 of 7
Popular
Back to top
Follow TigerDroppings for LSU Football News