u/Fabulous_Log844

Today I completed the pork belly burnt ends by How to BBQ Right.   It was a moderate success. Still delicious, but I would cut down on some of the cook time that he suggested.

The different phases you see here are the initial cubing, then after the initial smoke, then phase 2 where you put them in a closed pan with butter and brown sugar and honey, and then finally with his recommended glaze combination of barbecue sauce, apple juice, apple jelly (which as you will see in the pictures I didn’t want to do just apple jelly, so I turned apple jelly into apple jalapeño jelly,) and Frank’s Red Hot.

Modifications to the recipe, I would do the initial smoke of the pork belly a little over two hours as I did, but I should not have put them into the closed pan with the butter and brown sugar and honey for an hour and a half. If anything about 45 minutes. And then at the very end I did them open pan with just the glaze on them for a few minutes. But live and learn. Still very very good. Just not as falling apart as I like.  I did a little sampling after phase one of the initial smoking and they were absolutely perfect at that point.

Live and learn. Just wanted to share my experience. I will absolutely use this recipe again, but I took some good notes in Evernote to remind me how to change it next time.

If you haven’t seen the video of this recipe, you can find it here. https://youtu.be/nL82hlORY-k

Recently I got back into smoking various meats. I smoked this brisket for about eight hours, still getting the hang of it so I don’t have a great smoke ring, but it turned out absolutely delicious. Coupled with my favorite chimichurri, some of the best tacos I have ever had.

Thanks to the people of this sub for giving me some tips and tricks a couple of days ago. I made a fantastic, gorgeous, delicious piece of salmon. This was my first time smoking salmon. Very happy how it turned out.

1.6 pound fillet, Applewood chips, brined for several hours in a mixture of salt and brown sugar.

After reading a lot of different suggestions about raising the pellicle, I put the salmon into the refrigerator for nearly 20 hours. In my reading it suggested having some kind of additional airflow in the refrigerator. I wasn’t about to buy a little battery powered fan, and then I remembered that my first ex-wife (long story) who always gives me gifts and stuff she gets at her office, gave me one of those neck fans. I popped it into the refrigerator and it moved the air nicely…albeit so silly to have that neck fan in the refrigerator with it.

Initially I had some smoker/heat problems because the stainless steel smoker tube I added to my smoker was putting off too much heat. So I had to monkey around with the heat and worried that it was going to get to temp too soon. Fortunately it all worked out, two hours and 50 minutes of smoking to a temperature of 140°.

Not only did we love it for dinner, but it was great on toast with cream cheese the next day. My son said, “I don’t think I’ve ever had smoked salmon that was almost too juicy.“.

Someone found this at Walmart.

Not my photo, but the sub I found this in wouldn’t allow me to cross post here. Not sure why. In any case, thank you original poster.

I mean, he is the direct cause of these gas prices versus presidents in the past. But I don’t see anything that he does or the problems that he causes or the fact that he is putting America last affect ANY of those people that voted for him. So it’s good that people are putting these stickers out there, hopefully in red state, but I doubt any MAGAT cares. They just don’t care.

… unless we explain ourselves.

Not the original poster of this, but thought this was apropos for this sub.

Didn’t want to overthink it like I do most of my cooks, already had the smoker tube lock and loaded, had a piece of cheese, extra sharp cheddar, minding its own business in the refrigerator, and wanted to try it out before it got too warm outside this morning.

Wish me luck.

BTW, those smoker tubes have rekindled my relationship with my smoker. I have an EAST OAK smoker that people love… But for some of us it can’t produce smoke for shit. Was about to buy one of those add-on smoker kits to get more smoke into the box, but thought how stupid that was having already purchased the smoker. Fortunately I stumbled upon advice in about smoker tubes. Good Lord those things work. especially for six dollars apiece! And are getting me back into a smoking renaissance.

A few days ago I reached out to you fine people for advice on a combo cook of smoking and sous vide brisket. Great suggestions and thank you. One was a Chugg video on the exact subject. I didn’t follow it exactly - he suggested a 9 hour smoke at a higher temperature and a shorter sous vide bath. But I was worried about drying out the brisket.

Soooooo…. near 6 hour smoke smoke (took it out when internal temp got to 162°.) Into the bag, into the ice bath for 30 minutes, into the sous vide at 155° for 22 hours. It turned out perfect.

Next time will adjust smoker heat lower so I can smoke longer.

Worth noting, my smoker never produces enough smoke (East Oak) and added one of these smoke tubes Worked great.

Not sure how long this will last or even get posted as I am new to Reddit and do not understand how newbies are treated. But hopefully this gets to some of you.