BBB, and new to cb

[Mossy]

Hi mountain cure with butcher pepper. This is my first time for cb though. Hi mountain on that too, rubbed loin with maple syrup and light brown sugar. Couldn't help myself on the pepper there either. 13 days in the vacuum pack. Plan on going fully cooked on the cb. Going to be a long night. More to follow.

[chefrob]

off to a good start..........

[Whisky Fish]

Hi mountain cure with butcher pepper. This is my first time for cb though. Hi mountain on that too, rubbed loin with maple syrup and light brown sugar. Couldn't help myself on the pepper there either. 13 days in the vacuum pack. Plan on going fully cooked on the cb. Going to be a long night. More to follow.

Good luck. Sounds like a winner to me.

[doctor phreak]

ok is it 13 days yet...
thats going to be some good eats only 1 problem.........u didnt make enough

[Jimh]

cant wait to see the finished product

[Richtee]

All delicious stuff you got going.... just to make you a little more antsy to have a bite.

[Mossy]

Yummm...Okay, so not too impressed with the CB, don't know what I was thinking really. Finished off to 160 but ends were a little dry. Next time I won't finish it off.
Now to the bbb, went to 135. Used apple and hickory, when I pulled the bbb I added some cherry for the CB. I'm sure it will go quick. Kept the ends, I think they would mix nicely in some sausage.

[Mossy]

Update: the cb was actually really good! She made some chicken cordon blu and was delicious. That's what I get for not giving these things a chance.

[Richtee]

Again... welcome to Smoked-Meat ;{)

Nice work. for the new guy!

[salmonclubber]

Nice Job Mossy

[Wingman]

Man Mossy, it sure does look good.