Originally Posted by srvy (Post 14829556)

Pretty good price on a 22" Blackstone portable camp grill griddle at 96 bucks.

https://www.walmart.com/ip/Blackston...knXOzwXI0uc2o0

https://i5.walmartimages.com/asr/e9a...d&odnBg=ffffff

Originally Posted by HonestChieffan (Post 14829548)

Finished 43 pounds of bacon today. 4 whole bellies were cured 5 days, dried 3 days then hung in smokehouse and cold smoked 13 hours with apple and cherry wood, let hang 48 hours and sliced and vac packed today. Bacon amazingness

Originally Posted by philfree (Post 14829028)

I'm going to pick up a brisket and then smoke it tomorrow. Just made the rub using coarse salt, coarse pepper, jalapeno salt and some black garlic. Before I apply that rub I'm going to coat it in a thin layer of commercial BBQ rub. Misty's. To me it reminds of the BBQ flavor they put on the old fashioned BBQ potato chips. I'm also going to inject it. The injection will consist of Guinness Extra Stout, beef paste and the rubs. Probably use some of the Guinness in the spritz as well. For the wood I have some post oak and wild cherry. I'll probably run in Academy Sports and see if they have any hickory.

That's the plan. All I have to do is execute. If things go well and I don't forget to take the photos I'll post some picks tomorrow.

Originally Posted by srvy (Post 14829556)

Pretty good price on a 22" Blackstone portable camp grill griddle at 96 bucks.

https://www.walmart.com/ip/Blackston...knXOzwXI0uc2o0

https://i5.walmartimages.com/asr/e9a...d&odnBg=ffffff

Originally Posted by philfree (Post 14829927)

I also added some coffee in the rub.

About 4 hours in
[IMG]https://i935.photobucket.com/albums/...ps9msvkxbh.jpg[/IMG]

I put that little point on about 3 hours after the flat that's why it's not as dark. It shouldn't take long to smoke that little thing.

Don't forget to preheat your splits so they catch fire cleanly so you don't get dirty smoke.

[IMG]https://i935.photobucket.com/albums/...psbauvprkd.jpg[/IMG]

Originally Posted by Coogs (Post 14830410)

Coffee? Like, say, Folgers Classic Roast coffee? How much do you add, and what does it do for the flavor? Obviously it must be a good thing or you wouldn't have added it. It's just not something I would have thought to add to the rub.

Originally Posted by philfree (Post 14830425)

Coffee is just another savory flavor that hopefully helps bring of the flavor of the beef.

Here's the finished flat.
[IMG]https://i935.photobucket.com/albums/...pstwp2yko6.jpg[/IMG]

The point.
[IMG]https://i935.photobucket.com/albums/...psj5eanf7d.jpg[/IMG]

Some slices and the burnt ends.
[IMG]https://i935.photobucket.com/albums/...psaoydr3yi.jpg[/IMG]

The rub I made was pretty Texasy so it's pretty peppery. I also think I the cayenne pepper might have been a touch much. It definitely brought the heat. I think I need to tone it down a hair. Overall I feel like it was a pretty good cook hitting on the temps and then the tenderness. Had a nice smoke ring.

Originally Posted by Hoover (Post 14830482)

So I've been doing pork belly burnt ends, then pulling them for sandwiches. My lord, I'm sure they are unhealthy as hell, but god they are good.