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pitboss austin xl, trying to find somebody to powder coat the austin xl to read autism xl

ah man. I have to get one of the electronic control ones. I have a hand me down Weber Smokey and you are running back and forth all day fiddling with vents.

this is electric, i can control the feed and it's got probes so i can set and forget it too is great

any tips for a pork belly?

salt brine and use probes set and forget it

thanks!

actually the AI is instructions is how I would do it, dry brine dont wet and I would set it for 250 you will get a much better bark

I’m talking belly (bacon in US) not shoulder

avg thickness?

1.5 inch -2

do the dry brine but smoke at 215-225 and adjust time for weight, i would halve it if it's thin rather than thick pork belly cut

Yes perhaps you could do it at 230 instead since 23 is my favorite number. Thank you friend.

Yes, I feel if you donate 230 to poast that I will be able to do it at 23 and also put an 8k camera in front of it so you can watch the entire process

Yes perhaps I will donate again soon, but right now I am dealing with some eye troubles which perhaps are expensive at the doctors, so I'll wait until after this. Thank you friend.

Perhaps you could also ask the doctor to fund Poast as we may consider looking into occular surgeries in the future. Thank you friend

I don't salt brine my pork belly aside from the dry rub with salt being applied somewhere between 2 and 24 hours prior. I recommend hickory or oak and I keep the temp around 250-300. I smoke it hotter and faster than ribs or pork shoulder. I also enjoy a glaze of BBQ sauce and ACV applied once or twice in the last 30 minutes or so.

she has more experience than me in this field, I just know what I've done so far

I’m saving this for when I do it

I would follow her instruction over mine. I am just the king of prime rib roast and brisket

Oh, and I prefer internal temp between 190f and 200f. Gives the fat time to render in away that 165f doesn't. Ok, I'll stop the autism train now. Happy smoking!

you wanna come over this weekend?

I'm a sub for my vintage base ball team on Saturday else I would fer sure.

You're about to be Sub in a casket if you don't 🫵🏻 im having a mental breakdown rn

Oh, and give it a little cross hatch pattern to the fat prior to cooking, it helps smoke penetrate and it looks pretty

you and i both look pretty btw