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I'm thinking roughly 10 minutes per pound at 300*. Is that a fair estimate? Another question. If I go to 350* (helps with my macaroni and cheese), I'm wondering two things: 1. What's a fair estimate of time per pound at 350* 2. Is there any adverse effect at cooking it at 350*? Should I...

Thanks for the link!

How do I adjust brining? Do I withhold the salt? Just minimize it? Any experience doing it this way?

Thanks man. How long do you steam? Or how do you know when you are done?

Curious, Bob... What was your curing recipe? And how exactly did you steam such a big piece of meat?

I've found various approaches to smoking pastrami. Some end after smoking it, and others include a final steaming. In particular, I have this recipe in mind: http://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe/p1 It reads: My question for those experienced with...

Thanks Chuck! I assume you smoked at 225?

wow! Looks awesome! I've been looking at doing pastrami. Any tips?

Thanks guys. That's a handy magnet. I have the thermapop, but didn't get one of those :(

is there a handy guide readily accessible that charts out the rare/medium rare/medium internal temperatures for steak/burgers?

wow thanks for such a swift response! I've read every post in this thread...so thank you all!

Quick question. What is the ideal internal temperature to cook to? Is there a range, and what would the hotter end or lower end of that range indicate about the tenderness or texture of the belly? I ask because in another thread http://tvwbb.com/showthread.php?16511-Cinnamon-and-other-bacon...

How much dust do you use in the 5x8? I see they sell them in 1lb packages. How much does a 7-8 hour cook require?

Is that for bacon too? I have seen articles talking about bacon even as high as 225 (at amazingribs.com). I know jerky is about drying it out, so the lower the better, but does bacon need to cold smoke that low from your experience?

Thanks. I had forgotten about that. Perfect. One question, would I still need to use the water pan? Or is the snake method sufficient all in itself?

I want to try my hand at bacon and jerky this Fall. I've never done a cold smoke, so would like a little advice. What's the best way to set up? I'd imagine I do near full water pan, about a chimney full of unlit topped by a 1/3 chimney lit? Will that get me in the ball park? What's your...

Wanna try a different style. I usually do a sweet/heat profile, 275 3h/40m/30m. Any suggestions? I'd like to do a more vinegar based approach, but am open to other suggestions as well. Thx!

I currently use the ET-732, and have for several years. But I live in an apartment, and as a result, often lose service, got to go downstairs to try and fix it, come back up, only to lose signal again, etc. Yesterday's pitwars, Mo Cason had something that worked with his phone, to see the...

Hey quick question...how deep do you guys stick the probe into the meat?

Gary: This was a packer. I forgot to mention that I cut the point off before towelling it, to make burnt ends...which were terrible as well. At least in the past, the burnt ends were good. This time nothing was. It was about 10lbs. Jeff: Thanks for the advice, I didn't know that. When...