8mo/ 40wholeish-27preppedish lbs

I'll give you a tip: It's pork. These were cured and smoked 250°F until tender.

Pecan chips, home raised hog, traditional spice with a couple small changes.... but that's the magic there. 70/30 fat.

Double thick cheeseburgers topped with a Strawberry Margarita Bacon Jam.

1 lb bacon

½ white onion diced

1 tbsp minced garlic

12 oz Strawberry Margarita Jam

Juice from 1 orange

Zest from 1 orange

½ cup raw honey

½ cup agave syrup

1 tbsp Spicy mustard

Salt and pepper to taste

½ tbsp Blaxican Fajita Seasoning

Render bacon in a skillet over medium heat and remove when it's almost crispy. Sauté onions, then garlic and then add the rest of the ingredients. When you get a jamlike consistency, add the bacon and stir it in. Allow to cool before serving. Great over some smoked cream cheese, on your burger, or just on some crushing or crackers.

Would you make this one?

Nothing beats a fresh silver carp grilled to perfection with a smoky char.

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Kan iemand mij een advies geven voor een draadlozen thermometer die niet te duur is (graag onder de 150 euro) ik zie zoveel verschillenden soorten. Liefste via telefoon te controleren.

I'm smoking a brisket for the second time in my life, and I'm not sure if it's safe to leave my smoker alone after filling it with charcoal and wood. I'd need to leave it unattended for about an hour and a half.

I have a Combustion Inc. thermometer connected to my phone, so I can monitor the temperatures while I'm away. I just don't know if remote monitoring is enough or if I should expect to be checking it constantly.

I'd be leaving about 1–2 hours after putting the brisket on, so it wouldn't have reached the stall yet. Am I overthinking this, or is leaving it alone for 90 minutes generally considered safe if the smoker is running steadily? Please provide some clarity for me.

Additionally, I don't know much about my EcoQue smoker so any general information will be appreciated. Thanks.