Mesquite for pork?!? 🤦🏻‍♂️

Thanks for sharing that. I smoke a lot in my Masterbuilt but never pork belly. Gonna give it a go.

I’ve done this and then just threw it in the garbage never got around to making it

You don’t taste mustard but it does add something

How much curing salt do you use with the half a cup of kosher salt?

What do you do with the charred heel?

Good technique. I've smoked bacon after curing with Pink Curing Salt and few other ingredients. Have a piece of "Pork Butt" sliced to a bout 1.5 inch ready to go in the smoker. It's cured a week and lost a little weight. Gonna use the smaked pork for Beans, Lentils and a little for breakfast. Going to be quite lean.

That slicer is a nightmare.

Yo man! Thanks for this video, I just made my first brisket following your instructions. It’s resting at this moment can’t wait to eat it

Cold water, no soap..... after handling raw pork.. 😷

I am speechless... this was incredible.

Great video. Thanks Jeff

wow dude nailed it.

Yikes! Burned fat, not normally a good taste....

Thanks for this recipe

p̲r̲o̲m̲o̲s̲m̲ 🌷

Man... i think i downloaded the wrong Rainbow Six

Nice play 🧐

Great video thx friend!

Looks great but silly question what kind of gloves are you using to handle it in the smoker?

Best pit beef video online by far!

Thanks hon this is great. Gonna make some Balmer Pit beef here in FL.

appreciate that you not only showed ingredients but how much of each to use. All good information.

I let mine go to around 200-205 internal. I don't even need those flaws to pull out apart

Pretty sure you didn't mention how much maple syrup you used....

That Glad Press N Seal doesn't look like it works too well...

How many times do you change the chips?

Get through the "stall" before you wrap it in foil.

Hearing you say the word "do" as DEWWW brought me back to my childhood. Thank you will try this recipe when I get the chance tewww!!

Will a wet-rub effect the cooking time?

Dude.

Excellent job Jeff. Love it brother!

Loved it, thanks! I'm a Baltimore boy in Oregon. Just got a COS and am looking to make Baltimore Pit Beef. Best video I've found on how to do it!

The one downvote is from the PIttsburgh native.

I'm now a subscriber

This has been by far the best and easiest video I found, from what seems like a thousand b******* videos this was awesome thank you so much

Thanks for this jeff!!

not my proudest fap, but im covered with mustard if you know what i mean.

Good video man. Where can I buy the smoke box attachment?

I'm going to have to try this. Thanks for showing people how.

good video

Almost there... 4 more to go so you can monetize

you lost me at the 10th actually

Looks great. What's the temp of the grill I'm aiming for 250 ish?

Do you add water to your masterbuilt and do you place the wood chips in dry or damp? I'm new to smoking.

Man.... That looks amazing!!

Yummy!!

Gotta get that meat above 200 to dissolve the cartilage.

if your lookin you aint cookin.

I cook mine to 200 degrees gets so tender falls apart while your trying to get it out the foil and instead of the smoke thing you installed bought a smoke tube for like 10 bucks just gotta leave the chip thing cracked an inch or two for air flow but I’m cheap