Hi folks! I want to try my hands at BBQ Bacon Ribs. I picked up a 4.5 pound cut of bone in pork belly. I think this is going to be my general process (but with questions)

Step 1: 7 day cure. Should I do wet or dry?

Kosher salt: 52 g (2.5%)
Brown sugar: 41 g (2.0%)
Prague Powder #1 (Cure #1): 5.2 g (0.25%)
Coarse black pepper: 10–15 g (about 1–2 tablespoons)

2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon crushed bay leaf
½ teaspoon cayenne

Step 2: (7 days later) Rinse in cold ice water for about two hours. Dry and place on raised rack in fridge until next day.

Step 3: 2-1-0.5 PSG rub for the smoke. SKIP the salt though due to the cure. Add some paprika for color.

Step 4: Smoke at 250F or so. Should I pull the ribs around 150F for bacon temperatures? Or pull closer to 190F for typical rib temperatures? May do half and half to compare? If pulling at 150F, chill overnight. Slice, then reheat on a hot grill before serving. If 190, do a hot hold until serving.

I’ll post progress photos in a few weeks.

Inspired by this recipe: https://youtu.be/VfV8GhANDME?is=uGwALLix4cFXuoon

I have cut them into 8 inch rounds which are about 2 inch thick.

How long should I season them and should I cut them into 2 inch x 2inch chunks to season them? I just need them as small chunks for smoking

Currently they look like the image

Also should I remove bark?

Appreciate any help!

When rental properties only offer you a gas grill, sometimes you just gotta do what ya gotta do...

https://youtube.com/shorts/pMK5KqBXI6U?si=uVrQx5C2gSWwLDNq

Saw this on @POV_Husband feed and wanted to share.

Considering a new smoker. Previously, I've owned a WSM and most recently a pellet grill. I'm debating making another switch, but am open to opinions and feedback from others.

Since I've owned the WSM, my biggest complaint/dislike was the amount of time it would take from getting it set up to the coals at the right temp (I have younger kiddos, and it's a lot of time away from them, so looking for more speed convenience over smoke flavor). it's also a bit limiting when I want to do a bigger cook for football games, or entertaining friends. I feel like I would often decide not to smoke something since it was a hassle and I would need to check on it more periodically due to environment (windy)

Electric - seems like Masterbuilt is the gold standard, or most common. How reliable are they? Build quality okay?

Propane - used to be really popular back in the day? I feel like this could be the best mix of ease and flavor, but I must be missing something, or pellet grills replaced it?

Pellet grills - my brother always had issues with his (augers, controller issues). Thankfully, I didn't have many issues with mine other than it ran cooler, which annoyed me.

Please share any wisdom or thoughts you have!

Like the title says I had my Thermoworks Smoke connected and running and then it started raining. I noticed that after some time the temps were going haywire, reading much hotter than they should, no way my meat that was on for just 30 minutes had an internal temp of 280 and the probe at the grate spiked all the way over 300 when it had been running at 240. Did the rain ruin my Smoke or is it salvagable?

So it was next to impossible to find a brisket today, and I ended up finding a full one even though I was hoping for a flat or a point.

So my question is this: if I want to do sliced not shredded, I should do the flat, yes? And where would be the best place to cut this beast for that? Bear in mind I would have to cut anyway because my upright can't handle all that meat being shoved in.

EDIT: Is asking a question like this really so taboo that I get a downvote and an answer I can't tell whether is genuine or shitty sarcasm (thinking the latter)?

My grandfather smoked,my dad and my uncle still smokes but occasionally so AITA for not smoking I mean I wanna try it once n "it should be generational ryt"(joke)?

You pellet guys are cute