Good morning all,

I smoked my first brisket this weekend and I have to tell you, it was great.

I used the Soluble Pa’s Marinade on the inside, Killer Hogs Hot Bar B Que rub and coarse ground black pepper on the outside. Smoked for 8-9 hours at 195 deg, wrapped with butcher paper and increased heat to 250 deg until it reached 202 deg. Put it in a cooler to rest (which was longer than expected) due to the meat reaching temp faster than expected and it was amazing. Pics are after the injection and rub, after 8 hrs and final product.I got too excited to start eating it and didn’t get a pic of the inside but it had a beautiful smoke ring and a lot of moisture!

So i have finally had time to use the Waltons Blue Ribbon Maple Bacon Cure and it is fantastic. I have not yet tried adding additional maple flavor of any sort but just wanted to at least give a thumbs up to Waltons for their cure!

Will update when I try the maple flavoring!

Jonathon, I got it as you can see. 1st image is in the fridge vacuum sealed. 2nd is on the grill smoking. This was a full side that I split 3 ways. All were cured with Blue Ribbon Maple Bacon cure, coated with maple syrup and vacuum sealed, one went on the grill like that, one had black pepper added on the outside and one was injected with maple syrup. If it tastes as good as it smells, it will be wonderful!

So, the verdict from this past weekend is… Delicious! The pork butt and all the chickens turned out amazing on the new pellet grill. I plan to reserve the pellet grill for events and smoking meats the best it will allow me to and continue using my LP grill for normal stuff. Since my dad passed last October, int is only my wife and I now so our meals are smaller.

I made hamburgers tonight and sprinkled them with Pa’s! They were great! Planning on using the remaining Pa’s in two weeks when I am doing a whole brisket for a family/friend gathering! Gonna use the Pa’s on the inside and Malcolm Reeds recommendation for the outside. Will update when it happens to let you all know how it comes out.

We have been married for 28 years now and as far as I know, all is good!

A couple weeks ago, I made some Canadian Bacon using venison backstop.

I injected as I would for any other Canadian Bacon with the Blue Ribbon Maple Bacon Cure. I brined it overnight per the instructions for the bacon cure including the taste booster. I then dried the surface and rubbed it with a Maple Bourbon rub prior to smoking.

This product was a sure hit with all that have tried it, including those that are not particularly fond of venison. I will be trying to re create this with pork as well since a pig has a much larger back strap than a deer but I will also continue with the venison.

Thanks TexLaw. Will give it a try. I was curious since I am only using a pellet grill and I am aware that the lower temps will produce a higher smoke level than the higher ones but I think I will try using the higher temps first. If that doesn’t work, I may add my smoke tube and then brine only if that doesn’t work.

I know that means having to make 3 batches but I think I can force myself to eat them!

All of this is making me hungry. Gonna put on three whole chickens and a pork butt this weekend for company. Barbecue on the butt, Killer Hogs AP on one chicken, Old Bay Hot Sauce on one chicken and not sure about the other one yet, maybe Citrus Ginger.

johnsbrewhouse - that looks amazing. Thanks for the pics. Can you e mail one to me?

Jonathon - Not to distract from Pa’s seasoning but I don’t think it would take much to be a “favorite thing” this year if ya know what I mean!

TexLaw,

Thanks again, the chickens turned out great as I said above and they were smoked at 275-300 with no cure! Saves a step which I am always willing to take but only if needed.

Chef and TexLaw,

My wife and I have a great understanding and compromise on many things. I did, however, lay down one law before we got married. I made it clear that I was hunting for years before I met her and I would be hunting for years after her so don’t try to keep me from going hunting! To this day, she has never made a comment about when I go hunting and even made sure we were married when no hunting season was in so she didn’t have to worry about me being around for anniversaries.

I certainly can not complain about my wife. She is a good woman, hates diamonds and shopping and doesn’t like to spend money so I set the hook in that one right away!

Nice price YooperDog

Well guy’s, I just joined this group today and it looks quite informative! My wife and I have planted a garden for many years now and this year is no different. Thus far, we have had some Blueberries, 3 pickings of green beans (from a very small row since last year I got 2-3 quarts canned per foot of row) and some green peppers. . The garden is doing pretty well and I am really hoping the corn will produce well. It is my first time planting it but I have tassels and silks so hopefully… !!
The peppers are the only thing I have taken pics of so here they are.

P.S. Also had a pic of the garden but it will not attach to the message. Keep getting an error!

PapaSop, I found it at Costco for $3.99/lb

Chef, It sliced like butter and ate the same way. Super tender!

Good morning all,

I smoked my first brisket this weekend and I have to tell you, it was great.

I used the Soluble Pa’s Marinade on the inside, Killer Hogs Hot Bar B Que rub and coarse ground black pepper on the outside. Smoked for 8-9 hours at 195 deg, wrapped with butcher paper and increased heat to 250 deg until it reached 202 deg. Put it in a cooler to rest (which was longer than expected) due to the meat reaching temp faster than expected and it was amazing. Pics are after the injection and rub, after 8 hrs and final product.I got too excited to start eating it and didn’t get a pic of the inside but it had a beautiful smoke ring and a lot of moisture!

We have been married for 28 years now and as far as I know, all is good!

Chef and TexLaw,

My wife and I have a great understanding and compromise on many things. I did, however, lay down one law before we got married. I made it clear that I was hunting for years before I met her and I would be hunting for years after her so don’t try to keep me from going hunting! To this day, she has never made a comment about when I go hunting and even made sure we were married when no hunting season was in so she didn’t have to worry about me being around for anniversaries.

I certainly can not complain about my wife. She is a good woman, hates diamonds and shopping and doesn’t like to spend money so I set the hook in that one right away!

TexLaw,

Thanks again, the chickens turned out great as I said above and they were smoked at 275-300 with no cure! Saves a step which I am always willing to take but only if needed.

Good evening guy’s and gals,

I have noticed that Waltons Complete Turkey Cure suggests the addition of cold phosphate when injecting the turkey, yet, the recipe for brisket does not. Is that because Soluble Pa’s has cold phosphate already in it? If not, could I add it along with the Pa’s?

Also, how much difference does the cold phosphate make for the turkey? I think I purchased the cure and didn’t pay attention to the Cold Phosphate since the cure is called Complete Turkey Cure. Did I misread something, losing my mind or what??? Probably my mind!

So, the verdict from this past weekend is… Delicious! The pork butt and all the chickens turned out amazing on the new pellet grill. I plan to reserve the pellet grill for events and smoking meats the best it will allow me to and continue using my LP grill for normal stuff. Since my dad passed last October, int is only my wife and I now so our meals are smaller.

I made hamburgers tonight and sprinkled them with Pa’s! They were great! Planning on using the remaining Pa’s in two weeks when I am doing a whole brisket for a family/friend gathering! Gonna use the Pa’s on the inside and Malcolm Reeds recommendation for the outside. Will update when it happens to let you all know how it comes out.