f7ben Posted October 30, 2016 Share Posted October 30, 2016 1/4 cup paprika 1/2 cup brown sugar 2 tbsp kosher salt 2 tbsp garlic powder 1 tbsp fresh ground pepper 1 tbsp chili powder 2 tbsp cayenne powder 1 tsp onion salt 1.5 tsp cumin 1.5 tsp dry mustard powder and that is it !!!!!!!! 1 Quote Link to comment Share on other sites More sharing options...
jtssrx Posted October 30, 2016 Share Posted October 30, 2016 1 hour ago, f7ben said: Never had pork belly....sounds delicious. How do you eat it....sammy? I slice it like think slices of bacon. It would be great made like a Ruben as well. Or like a pulled pork sandwich with slaw would be good to 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted October 30, 2016 Author Share Posted October 30, 2016 9 minutes ago, f7ben said: 1/4 cup paprika 1/2 cup brown sugar 2 tbsp kosher salt 2 tbsp garlic powder 1 tbsp fresh ground pepper 1 tbsp chili powder 2 tbsp cayenne powder 1 tsp onion salt 1.5 tsp cumin 1.5 tsp dry mustard powder and that is it !!!!!!!! Thanks Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 30, 2016 Share Posted October 30, 2016 5 minutes ago, jtssrx said: I slice it like think slices of bacon. It would be great made like a Ruben as well. Or like a pulled pork sandwich with slaw would be good to I've never even seen one for sale anywhere ....you get it from a butcher or what? 3 minutes ago, ckf said: Thanks those amounts are enough to do one big butt Quote Link to comment Share on other sites More sharing options...
ckf Posted October 30, 2016 Author Share Posted October 30, 2016 Just now, f7ben said: I've never even seen one for sale anywhere ....you get it from a butcher or what? those amounts are enough to do one big butt I've never seen one at a supermarket, but our local butcher has them when they get in a fresh local hog. Quote Link to comment Share on other sites More sharing options...
jtssrx Posted October 30, 2016 Share Posted October 30, 2016 11 minutes ago, f7ben said: I've never even seen one for sale anywhere ....you get it from a butcher or what? those amounts are enough to do one big butt I get it at Costco. Do you have one near you? Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 30, 2016 Share Posted October 30, 2016 4 minutes ago, jtssrx said: I get it at Costco. Do you have one near you? 45 miles Quote Link to comment Share on other sites More sharing options...
ckf Posted October 30, 2016 Author Share Posted October 30, 2016 16 minutes ago, f7ben said: 45 miles The closest one to me is 40 miles, but that would mean crossing the border to go to Sherbrooke Quebec. Probably can't bring meat across the border anyway. Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted October 30, 2016 Share Posted October 30, 2016 7 hours ago, f7ben said: 1/4 cup paprika 1/2 cup brown sugar 2 tbsp kosher salt 2 tbsp garlic powder 1 tbsp fresh ground pepper 1 tbsp chili powder 2 tbsp cayenne powder 1 tsp onion salt 1.5 tsp cumin 1.5 tsp dry mustard powder and that is it !!!!!!!! gonna have to give that a try sounds tasty 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 30, 2016 Share Posted October 30, 2016 7 hours ago, f7ben said: I've never even seen one for sale anywhere ....you get it from a butcher or what? those amounts are enough to do one big butt Try a large Mexican Grocery store. They tend to have good butchers in them with all parts of the cow and pig. This shouldn't be a problem if you are in NW IND? Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 30, 2016 Share Posted October 30, 2016 11 minutes ago, Woodtick said: Try a large Mexican Grocery store. They tend to have good butchers in them with all parts of the cow and pig. This shouldn't be a problem if you are in NW IND? I'm in far northeast indiana and there aint a mexican within hours of here 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted November 19, 2016 Platinum Contributing Member Share Posted November 19, 2016 Virgin run for me with the Bradley smoker. A small pork shoulder. Put it on at 220 for 4 hours as recommended by Bradley. Looking for an internal temp of 160 then I will likely bring it in the house and finish in the oven. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted November 19, 2016 Author Share Posted November 19, 2016 12 minutes ago, Blackstar said: Virgin run for me with the Bradley smoker. A small pork shoulder. Put it on at 220 for 4 hours as recommended by Bradley. Looking for an internal temp of 160 then I will likely bring it in the house and finish in the oven. The small ones can take almost as much time as the big ones. Quote Link to comment Share on other sites More sharing options...
dz246 Posted November 20, 2016 Share Posted November 20, 2016 Anybody firing up the smoker for Thanksgiving? I got 3 turkey breast and maybe a chuck roast lined up for next week. Shitty part is Im not a big fan of turkey Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted November 20, 2016 Platinum Contributing Member Share Posted November 20, 2016 Checked at 4 hours and the pork was at 145. Cranked it up to 250, looking for 190 before I pull it out and wrap it. Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 20, 2016 Share Posted November 20, 2016 2 minutes ago, Blackstar said: Checked at 4 hours and the pork was at 145. Cranked it up to 250, looking for 190 before I pull it out and wrap it. how big of a butt is it? Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted November 20, 2016 Platinum Contributing Member Share Posted November 20, 2016 Just now, f7ben said: how big of a butt is it? 2.5 lbs Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 20, 2016 Share Posted November 20, 2016 Just now, Blackstar said: 2.5 lbs once it hits 160 it will spend some time there ...longer than you think Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted November 20, 2016 Platinum Contributing Member Share Posted November 20, 2016 Just now, f7ben said: once it hits 160 it will spend some time there ...longer than you think Ok thanks. Quote Link to comment Share on other sites More sharing options...
ckf Posted November 20, 2016 Author Share Posted November 20, 2016 56 minutes ago, dz246 said: Anybody firing up the smoker for Thanksgiving? I got 3 turkey breast and maybe a chuck roast lined up for next week. Shitty part is Im not a big fan of turkey I'm thinking about doing a turkey breast on my kettle as long as the weather is OK. If not, in the crockpot it goes 40 minutes ago, f7ben said: once it hits 160 it will spend some time there ...longer than you think The dreaded stall. If I'm in a hurry I bump it up to 325-350 and power through. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted November 20, 2016 Platinum Contributing Member Share Posted November 20, 2016 It was at 168 half hour ago. Do I really need to go to 190? The damn thing looks so small now....lol Quote Link to comment Share on other sites More sharing options...
dz246 Posted November 20, 2016 Share Posted November 20, 2016 Could wrap it at 160 to speed it up a little as well. 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 20, 2016 Share Posted November 20, 2016 7 minutes ago, Blackstar said: It was at 168 half hour ago. Do I really need to go to 190? The damn thing looks so small now....lol Its done at 160 but you have to slice it...it wont pull. If you want to pull it you need to go to 195 -198 or so degrees 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted November 20, 2016 Platinum Contributing Member Share Posted November 20, 2016 Just now, f7ben said: Its done at 160 but you have to slice it...it wont pull. If you want to pull it you need to go to 195 -198 or so degrees ok Thanks. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted November 20, 2016 Platinum Contributing Member Share Posted November 20, 2016 178 Quote Link to comment Share on other sites More sharing options...
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