Abelman
Full Fledged Farker
I have never tried CB before so I figured it was time to give it a shot. Got these guys on sale which was a good start:
I got them all trimmed up and ready for the brine. I used a wet brine that I got from a friend, Trav or Tip as some know him. I brined them for 6 days just to be on the safe side.
The test piece was great and not too salty so no need to soak it. I put on some jalapeno rub as well as CPB and got to smoking it. I used apple and cherry at 225. I was shooting for an internal if 165.
Once done, I wrapped them and put them in the fridge for awhile so they could rest and would be easier to slice.
So, here's the result:
I got about 5 and a half pounds of meat. Vacuum packed a lot of it and will give to friends as well as keeping some around for us.
This takes some time but it was easier than I thought it was. Thanks for looking.
I got them all trimmed up and ready for the brine. I used a wet brine that I got from a friend, Trav or Tip as some know him. I brined them for 6 days just to be on the safe side.
The test piece was great and not too salty so no need to soak it. I put on some jalapeno rub as well as CPB and got to smoking it. I used apple and cherry at 225. I was shooting for an internal if 165.
Once done, I wrapped them and put them in the fridge for awhile so they could rest and would be easier to slice.
So, here's the result:
I got about 5 and a half pounds of meat. Vacuum packed a lot of it and will give to friends as well as keeping some around for us.
This takes some time but it was easier than I thought it was. Thanks for looking.
