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I’ve been curing 2 boneless Boston butts to fix buckboard bacon for about 10 days using the Hi Mountain cure. Yesterday I smoked them until the internal temperature was 140°, let them sit for 90 minutes at room temperature, and put them in refrigerator overnight. Tonight I’m ready to slice and...

I attached my charcoal grate to my charcoal ring as shown by Jim Minion and Jack Rogers: Charcoal Grate Modification. The whole job took less than 2 minutes to do using rebar ties and a twister tool. I just wanted to make sure the wire would hold up to the heat before reporting on it. It’s been...

I’m brining a turkey with a recipe I came across which uses Morton's Tender Quick. It’s supposed to produce a hammy turkey. Here’s the recipe: Make a turkey brine of 2 gallons water, 2 cups Tender Quick, and 2 cups brown sugar. Brine the turkey for 3 full days, then rinse the turkey for 2 days...

I’m a newbie to smoking and I’ve been reading Myron Mixon’s book Smoking with Myron Mixon. Many, if not most, of his recipes call for smoking in an aluminum pan including chicken, pork loin, baby back ribs, beef ribs, lamb, brisket, prime rib, and I would guess pork butts too. There are probably...