The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
Thread Tools
Unread 06-10-2009, 01:17 PM   #1
Brian
Found some matches.
 
Join Date: 04-15-07
Location: Germany
Downloads: 0
Uploads: 0
Default Slow smokin Bacon@100...can I smoke Brisket?

Just as the title says. This is my first attempt at Bacon. I cured the Pork Belly in salt and seasonings for 4 days. Now I am intending on smoking it in Apple wood for as long as I can (10 hours?). I only got 3 pounds to give it a try and now feel as though I am wasting the fuel and time with such a small amount. I just seasoned a Brisket and put it in the fridge to marinate. Can I utilize the fuel and time now to throw the brisket on at the same time or is 100 going to be too low?
Brian is offline   Reply With Quote


Unread 06-10-2009, 01:33 PM   #2
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

NO, you will get yourself sick
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 06-10-2009, 02:06 PM   #3
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Nope!
Bbq Bubba is offline   Reply With Quote


Unread 06-10-2009, 02:16 PM   #4
Ashmont
Babbling Farker
 
Ashmont's Avatar
 
Join Date: 12-13-05
Location: St. Louis MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Nope!


If you yourself can stand 100 degree weather for 12-18 hours and stay alive then no it wont work. Be safe Danger zone is 140.
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ashmont

Proud member of Brethren Weber's for life

(Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list)

Weber Kettle Dabomb
Weber Kettle Justintime
Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested!
Weber Kettle Grace
WSM "Winni"
WSM "Dumas"
One Smokey Joe
UDS "Peggy Sue"
http://ashsmoderndayclubhouse.blogspot.com/
Ashmont is offline   Reply With Quote


Unread 06-10-2009, 05:22 PM   #5
Brian
Found some matches.
 
Join Date: 04-15-07
Location: Germany
Downloads: 0
Uploads: 0
Default

Glad I didn't then. Thanks! Bacon's still goin though.
Brian is offline   Reply With Quote


Unread 06-10-2009, 07:33 PM   #6
CajunSmoker
is Blowin Smoke!
 
CajunSmoker's Avatar
 
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
Downloads: 0
Uploads: 0
Default

If you had cured the brisket the same time that you cured the bacon, you could have made some kick ass pastrami
__________________
Rodger

How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE Proud ARKLAFO
KCBS member & CBJ#24398
Twin CoonAss Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle
CajunSmoker is offline   Reply With Quote


Unread 06-10-2009, 11:21 PM   #7
AZScott
Take a breath!
 
Join Date: 02-22-08
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

Your bacon will never cook. I always cook my bacon to 150 and pull. Typically I set my BGE to 190 and it takes a good 4 hours or more to get to temp. Where did you see to cook it at 100 degrees?

I just googled some recipes and I see where you got the idea but even though some may say to smoke at 100 degrees for as long as you can it still tells you to turn it up and get the bacon to anywhere from 135 to 165.

Regardless, enjoy the bacon!!
AZScott is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Slow brisket on the traeger Shotgun smokers Q-talk 12 04-03-2010 09:37 AM
Slow brisket? Shotgun smokers Q-talk 2 03-22-2010 07:33 AM
Pork loin on the Stumps for a slow smoke today Goose Q-talk 9 11-29-2009 09:45 AM
28 Pounds Of Slow Start - Fast Finish Brisket thirdeye Q-talk 19 07-21-2009 11:47 AM
Slow brisket Jorge Q-talk 21 08-18-2004 02:30 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:41 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts