Awesome!! Glad it worked out for you!!

Thanks for watching!!

Thanks Troy!!

Thanks Al!!

Thanks!

Thanks Ted!!!

I'll try that out one of these days. Thanks!

Thanks Luis!! 🍻

Thanks! It was too bad, should have injected the brine in the meat, and it would've been better.

Yep, inject 10% of liquid by weight of your meat. Learned the hard way 😆 🤣

It was good!! Thanks for watching!!

Thanks!!

Because I wanted bigger pieces, but I could have.

In the refrigerator, if you dont do that, it will go bad on you.

I don't remember but if your curing meat the cure is .25% of weight and overall salt is between 2.2 to 1.5% depends on your taste.

Use this calculator for the brining, add the other ingredients to your taste eatcuredmeat.com/meat-curing-calculator-tool-equilibrium-curing-brining/

@@MikeBrownBBQ Thanks for the response. My confusion is how much water I'm supposed to use in total. In the video you use 3/4 of a gallon of water for the brine but then you pour that into a pan that has an undisclosed amount of water. Does the calculator tell you how much total water you need or how much water is needed to mix the brine.

@Sysaphys yes it does. But I dint have the right size pan so I had to add more water and ingredients except curing salt to make up for it

It just depends on the size of your meat, I used this calculator as the base and made it my own. eatcuredmeat.com/meat-curing-calculator-tool-equilibrium-curing-brining/

Not quite the same taste as Canadian bacon tho, I think that process is a little different

24" O.D.X42" long, 3/8" thick

@@MikeBrownBBQ what are your thoughts on insulated firebox vs non? I’m looking at building a 250 as well what’s the dimensions on your cooking chamber? The tank I’m looking at looks similar to yours it’s not the bullet end cap 250 gallon style it’s more flat like yours is.

My firebox is thick and I live in southeast Texas it's hot. More wood burning = more flavor. An insulated firebox burns less wood and I'm not selling my bbq for money so I don't worry bout wood cost, on a 12 hour smoke I'll burn 14 to 20 sticks on a cold day and less on a hot day. If I lived up north where the winter is brutal I could see doing it.

@@MikeBrownBBQ not sure if sent you or someone else a message on Instagram could you check your inbox at your convenience!

I'll look

Thanks!! The butt didn't cure all the way. I cold smoked it for 12 hours. It wasn't safe to eat 😕

Ya got that right!!!

Don't have much around where I live

@@MikeBrownBBQ I understand. I got to buy the chips at the store when I want some. Had a boyfriend years ago that had a hickory tree in his yard. He would gather the nuts that fell and use them when he was grilling something. He had to let them burn for awhile before cooking anything over them, to let the oil in the nuts burn off. Once it burned off they were like coals but still have good flavor. Pecan trees are related to hickory but I never had the wood to cook over. Probably the flavor is not the same, but I bet you could cook over it.

@susanfarley1332 I use pecan alot it's awesome to smoke with. If I had hickory I'd use it too.

It could've been had I let it cure even longer and left out some of the pickling spices

Very similiar to my Canadian bacon recipe except no pickling spices . I like apple for my bacon

I've added it description along with the brine calculator I used to come up with it.

Thanks

They'll be one out sometime this month