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My wife wants to serve it before frying it? Is that ok? Shes thinking an appetizer. For a two pounder at 225 degrees, what do you think for time?

Thanks for the help. I got it in the fridge last night to start the curing. I have 5 days. So that looks about right. My other question is for a 2 lbs belly, how long do you think it'll take to smoke? Also, if I'm doing a pork butt at the same time for later in the day, can I do the belly...

Thanks for the advice in advance, guys. I'm having family over this weekend for some football and BBQ. I've done a bunch of pork butts and ribs in the past, but haven't done a pork belly and want to give it a shot. How should I do the pork belly? Do I have to cure it? What advice for...

Thanks for the help guys. I think I'll do the low/slow because of timing.

I've never done a brisket before and am planning one this weekend for the in laws. I've done lots of pork butts and other things, so I have experience with the bullet. My questions are: -I think I'll have a 10 pound brisket: high heat or low and slow? -How long per pound for high heat and...

Thanks to everyone for the replies. I did run out and put the butts on right away. Now at 7am and they did great overnight. I think you all were right on. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

That makes sense. You find that it's closer to 2 hours per pound versus one and a half then. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: 9lbs. at 250 grate temp your looking at about a...

You think that early, huh? I'm thinking 250 degrees lid temp. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Depends on the temps you're looking to run but I'd put them on closer to 10:00...

I want them done at about 4:30 pm tomorrow when I have people over. What time do you think I should start? I'm thinking midnight or so.

I'm relatively new to Wausau, where is Sam's? I've been getting meat from the townline market. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan N.: Hey Paul. Welcome neighbor. I'm from...

I'm doing two pork butts this weekend. I've used a carolina red sauce as well as a simple vineger sauce for finishing in the past. Any other good sauces to try? By the way, this is my first post on here. I love this website and all the other smoker freaks like me. My wife thinks it's crazy!