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I brine turkeys for roasting. (I haven't smoked a turkey.) I used to brine butts, butt don't anymore. I've never brined chix, and all my chix on the weber have been incredibly juicy. Much more so than oven-roasting. From what little I know, brining before smoking may help with moisture...

Foodsaver professional. Never heard anything bad about it.

Dont' slice before freezing?

I'm going to smoke to whole packers this weekend for a bbq on 10/22. Am I better off cooling quickly, vacuuming and freezing? Or fridging? To reheat, is boiling ok? Or thawing and ovening? Tanks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff T Miller: I don't like bacon. </div></BLOCKQUOTE> I can't believe you had the guts to say that. Here of all places.

I bought three boxes to spread the delivery cost. Heck,* once I factor in buying wood chunks, my ribs or pork ain't so cheap anymore. *Did I just write "heck"?

I decided to make some bacon. I bought Buckboard Bacon Cure from Western Legends (as recommended): http://i115.photobucket.com/albums/n295/dstone001/IMG_0492_2.jpg And a 4.5 lb butt from Whole Foods. Expensive, at $4 a pound, but they boned, rolled and tied it for me...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Josh Z.: I'm guessing since the meat is cured you could take your meat out of the cure and keep it in a plastic bag until you could smoke it the next...

I got some of that Buckboard bacon cure, and put it on a 5 pound butt last week. I was going to smoke it this weekend, but I may not be able to. How awful would it be to cook the bacon in the oven, sans smoke? Would the resulting "bacon" be similar to pancetta? Or just cooked pork?

I'm curious if anyone cures whole hams, prosciutto, or sausages at home? I've got a basment, but it does get a little humid. I also have an old chicken coop -- but it gets very hot in the summer. Any way I can start making my own cured meats? (Not sure where this post should go. Feel free...

Bone-in is preferred because they come with their own pop-out timer. I've also noticed that bonesless butts often have a funky odor that I assume is minor contamination from handling.

Thanks so much -- although I don't know that I've ever gotten my smoker up to 350-375*. It'll be interesting. By the way -- a meatloaf tip for those who don't know: Go easy on the meat. (Same tip in making burgers.) Kneading the ground meat too much causes the fat molecules to join, similar...

I am working in exercise. But one odd result of the diet is that I can't sleep at night. I find that I can't fall asleep until 2 am, which makes it hard to wake up at 6:30 for the gym. Since I work late and have plans most nights, evening workouts are tough as well. I did eat some Q this...

I'm turning 40 in two months, and I decided last week to lose 30 pounds by 10/11. (And a 43-year old friend just dropped dead of a heart attack, which makes you think.) Today I ate salad (lettuce, carrot, onion, tomato, and a pittance of grilled chicken). Salad sucks. For dinner, Chinese...

Does the rub make a difference? Ever since I started using Texas BBQ brisket blend, which has a lot of sugar, I've noticed that my briskets are moister. I tend to cook them slowly on the lower rack, with most of the fat trimmed off. It always takes longer than I want, and I take them out and...

O.k. I'll ask. Can you give us the recipe? If your Mom won't mind?

i cooked a flat this weekend, about 8 pounds I guess. I started it at about 7 am on the bottom rack beneath 2 butts that had been on since 1. I used the Texas BBQ Brisket rub. At 3, the brisket was still very tough, the butts not quite done. I took them all off, foiled, and popped them in a...

By the way, have I mentioned how attractive and funny you all are?

I managed to get my first bullet for $150, fully assembled. I'm hankering for another. Anyone around NYC/Dutchess Cty have an extra they're not using? Or know of a friend trying to unload one?

Hey everyone, I smoked two briskets last night. I overtrimmed them, and the one from the top rack is a little dry -- but damn tasty. I just sliced them, and I'll put them in foodsaver bags. My question -- is it better to wait for the brisket to cool before slicing and vacuum sealing? Should...