Do not be afraid to cook your brisket at 300F. some of my most tender and juicy briskets were cooked hot n fast. Less than 5 hours.

Nick, You mentioned in your first post that you wanted this to function as both a hot and a cold smoker. What is the hottest you feel comfortable running it safely? I would like to build something similar and was curious the temp range you are able to achieve. Tom I don't plan on using it over 200°...

TSMODIE wrote:hows the flavor Nick, those look great, I finished mine to about 48% loss,Tim

Havent tasted it yet. Couldnt get over the soft texture..haha! Im gonna let it hang another month.

The only homemade sauce that I really like is a mustard based sauce for pulled pork. Roxy's S.C. Mustard Sauce 1 cup apple cider vinegar 1/2 cup Yellow mustard 1/4 cup onion finely minced 2 cloves garlic pureed 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 1/2 cup brown sugar 1/4 teasp...

Tapatalk is an app for the iPhone and iPad that make forum navigation much easier on those devices. But it requires the forum owner to install some software or code on the forum end for it to work.

2 months of drying. The smallest coppa was at 41% loss. I think it needs a little more time. The center seems too soft still. Here's some pics... http://i286.photobucket.com/albums/ll100/atcnick/null_zps5a07646a.jpg http://i286.photobucket.com/albums/ll100/atcnick/null_zps7c63ddd7.jpg http://i286.ph...

The wifey and I entered a bbq competition a couple weeks using a borrowed pit (I recently sold mine and my new one is not ready). 41 teams entered. We hit 4th place in chicken, 5th in ribs, and 7th in brisket. Enough for Reserve Grand Champion! We were excited considering it was only our 3rd contest...

It's coming along nicely. I weighed them the other day and they're around 28-30% down. Loosing weight faster than I expected.

Here's a shot:

26 days curing? Ya I was planning on letting it cure for about three weeks but went out of town and didnt have time when I got back so it ended up staying in the cure for 25 days. Jason Molinari calls it equilibrium curing. He explains it here: http://curedmeats.blogspot.com/2013/02/equilibrium-cur...

Rinsed http://i286.photobucket.com/albums/ll100/atcnick/9FB5D322-2500-4A95-9953-9403A358BF91-2022-0000014D71020537_zps5724deba.jpg Going in the beef bung http://i286.photobucket.com/albums/ll100/atcnick/4B78E108-6C45-4758-B9D3-7CCCA02C6851-2022-0000014D89E3E2FC_zps5e36f614.jpg Into the curing chambe...

Jason wrote: The next day, fill the casing like a water balloon, and watch it swell. The casing is pretty strong, but exercise a bit of caution. Cup the bottom of the casing and feel for tension as you force the casing to expand and bend to your will. That is top-notch information dude! Thanks for ...

I've got a question for you pros since I cant find my references. How do you prepare the beef bung out of the package?

Thanks.

Hi Nick, Same thing has happend to me before, and yes as everyone above my reply said, it's a temperature issue. In fact mine was a carbon copy of how you described, next time round I increased temp slowly and was meticulous to not let it go over 170F. Then the other difference is I have started us...

A coworker and I made some sausage last Sunday. About 20 lbs of kabanosy, 30 lbs of hot smoked kielbasa (marianski recipe), and 7lb of hot links. The kabanosy were all beef, hot links were 2 lbs of brisket (most fat removed) and 5 lbs of pork, kielbasa was about 6 or 7 lbs brisket (most fat removed)...

Thanks for that info!! South Texas Sweet Smoked Sausages are a specialty of Stanton's Meats, located in Alvin, TX, just south of Houston. They make them in a variety of meats, including game. If it were me, I'd start with the Marianski's hot-smoked version of Polish Smoked Sausage, here: http://www....