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Well, a week for curing is finally up! These are my first projects from the Charcuterie cookbook. Started by firing the faithful WSM up, preparing for a steady day of smoking. First up is the Pastrami (a trimmed 13lb packer cut brisket), which I plan on smoking with hickory till it hits 150...

In regards to making regular bacon, everyone should check this thread out about the cookbook Charcuterie. After making Buckboard Bacon, this is a path you will take: http://forums.egullet.org/index.php?showtopic=79195&st=0 Jamie

Adam- You want to cure it untied, as you need to coat all surfaces of the butt with the cure. Then pop it in a ziploc bag and in the fridge for 10 days. Once cured you need to rinse/soak it to get the cure off, and then you tie it. Jamie

It really is worth doing and quite easy. I found boneless butt 2 packs in cryo from CostCo and 2 packs weighed in at 24 lbs, which was perfect as each box of cure makes 25 lbs. If you don't already have one, this would be a great reason to get a vac sealer, as doing 4 butts isn't much more work...

While placing a bigger order make sense financially, what are you going to do with 150 lbs of buckboard bacon (each box cured 25 lbs)? I made 25lb of the stuff last year and still have some in the freezer (and I gave more than half away). It does make the best BLT you have ever tasted...

I would definately put it on something. I use my WSM on a wood deck, and have a concrete grill pad I found at Home Depot a few years ago. It is rectangular and provides enough room to have the WSM and hold it's lid when I need to set it down. Jamie

I have only made 5 or so packer briskets and must say the last two cooks turned out excellent (2 each cook). One thing that confuses me is how to measure the temperature. When you say most parts of the flat are 188 degrees, does that mean those parts not covered by the point? Last cook I did...

I left them on for a little bit longer (needed to wait for help o pull them). The part of the flat under the point was reading 188 or so at this time. They look to be in great shape as I really didn't trim the fat cap at all and one had a giant blister full of rendered fat. Both look super...

Is that about the norm for packer cuts? Have 2 12lb packers on the WSM, and they have been on just under 12 hours. Just did my usual morning check and stuck an instant read in them and was at 175 in the point and 200-205 in the flat. My handful of brisket cooks in the past have always been...

Call me confused, but why are you going to cook with an empty pan? What is the desire result you are after? Jamie

Funny I should read this after just coming on from giving my Silver B a good cleaning. Used a metal spatula to scrape the sides of the grill as the walls had a good bit of "gunk" built up. Also used a wire brush on the flavorizer bars and scraped the bottom on the cast iron grates. My one...

Be careful after you clean up your WSM that you let it dry out well before covering it up for storage. I had gotten water in the charcoal bowl from rain and closed it up (after cleaning it out) when it must have still been damp and ended up with a good bit of fuzzy white mold on the interior...

Karl, I usually just ask them to trim the tips off and to crack the chine bones. Never had a problem getting it done and pretty sure they have even asked me if I wanted that done on their own when I brought the ribs up to the counter. Jamie Go Cubs!

Guess my only question is why do you foil at all? Simply to speed things up? Jamie

Wow didn't realize so many used foil on their spares. I like my spares to be pull apart tender but I don't want them to fall off the bone and I always seem to cook mine for 8 hours at about 225-250. They come out very tender, never dry and the bones are easily picked clean. The cut I cook...

Next time I will try changing the water a few times during the soak and see if that helps. But am i correct in believing that even if I had changed the water a few times, this is a pretty salty end product? Jamie

So just finished sealing up my 4 butts worth of buckboard bacon that I smoked yesterday. Everything went well but it did take 5.5 hours on the smoker to hit 140 (compared to 3 for Chris on his walkthrough on the site). Was surprised that the mangled boneless butts from Costco, which I...

Anyone have anything to say against soaking my 4 butts in a small cooler? I don't have any vessel large enough to hold the butts and an adequate amount of water, but do have a small cooler that I use to hold hot foiled meats. If I ran the cooler through the dishwasher would I be safe (since it...

Well I basically have them almost butterflied to make sure they were not too thick so I think I am under 3" on all sections. Just plan to tie them up into a neat package before I smoke them. Jamie

I got 2 cryo packs of boneless butt from Costco the other day and the total weight between the two was just over 24lbs (labeled weight from CostCo). I used half a cup of Buckboard cure on each of the 4 butts (since it is 2 cups total for 25lbs) and then put each one in a gallon sized ziploc...