Mad Max
is One Chatty Farker
- Joined
- Mar 17, 2008
- Location
- Fort Mill, SC
Bought a case of butts, from RD, and been making sausages, but also want to make some BBB, for the family. Here is the process...
De-boned and in the bag with Hi Moutain BBB Cure. Then in the icebox for 10-12 days.
After 12 days, soaked and rinse for about 8 hours.
Some got hit with black pepper, the others got maple syrup, another 2 days in the icebox.
On the UDS for some oak and hickory smoke, pretty much ran the UDS from 180-220 degrees. About 4.5 hours, reached an internal temp. of 140.
My red neck fan...:mrgreen:
The maple BBB...
A well deserved treat, BBB, pastrami, grilled onions, extra sharp cheddar, baconaise, on sour dough roll. Check out this week's "Thrown Down" thread, for more pics, of the sammie.
De-boned and in the bag with Hi Moutain BBB Cure. Then in the icebox for 10-12 days.
After 12 days, soaked and rinse for about 8 hours.
Some got hit with black pepper, the others got maple syrup, another 2 days in the icebox.
On the UDS for some oak and hickory smoke, pretty much ran the UDS from 180-220 degrees. About 4.5 hours, reached an internal temp. of 140.
My red neck fan...:mrgreen:
The maple BBB...
A well deserved treat, BBB, pastrami, grilled onions, extra sharp cheddar, baconaise, on sour dough roll. Check out this week's "Thrown Down" thread, for more pics, of the sammie.