The BBQ BRETHREN FORUMS. - View Single Post

Ron_L · 05-03-2005, 08:42 AM

My attempt at canadian bacon ising TQ and brown sugar tasted very good, but i screwed up in the smoking process and cooked it too long, so it was dry. A fattier cut. like a butt, would probably have been mor forgiving.

The info the Neil cut and paste (nice job!) talks about cutting the butt into pieces. I wonder if using pre-cut boneless country-style ribs (usually cut from a butt) would work?

05-03-2005, 08:42 AM	#39
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	My attempt at canadian bacon ising TQ and brown sugar tasted very good, but i screwed up in the smoking process and cooked it too long, so it was dry. A fattier cut. like a butt, would probably have been mor forgiving. The info the Neil cut and paste (nice job!) talks about cutting the butt into pieces. I wonder if using pre-cut boneless country-style ribs (usually cut from a butt) would work? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend