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Discussion in 'Pork' started by lumpydrey, May 5, 2015.
Early start tomorrow.
In for a long slow smoke.
😬 Where are my manners? I actually wanted to try a long smoke using the snake method. Normally I use lump coal, but was advised that briquettes were the proper way to go. Yadda yadda... I'm brining with bitter orange, lime, a little SPOG, and lotsa beer.
What smoker? What temp ?
I'll hit it with
I got this recipe from Jeff's book. I have some pecan chips. I'm thinking about 240 until i
Excuse me. Until that bone slips right out.
Into the fridge until four a.m.
I love the smell of charcoal in the morning... It smells like victory!
Looks good! Love the beer selection, one of my all time favorites. I really like that they sell it in cans. Easier to deal with sometimes.
Oh yeah. Can't go wrong with that one.
So you gonna pass that brine around to your friends now? >Burp<
Just a simple brine. Bitter orange juice, lime juice, a little SPOG, and lots of Sierra Nevada. Well, what I couldn't drink. 😎🍺
Here we are at just over six hours in. I'll try for better pictures soon.
mop with more sierra? I have hard time using beer as marinate... I'd rather drink it.
No. The mop is a combo of Worcestershire, cider vinegar, tiny bit of salt and sugar. Yeah if the beer is cold it's gone!😎
Dang all that pulled pork and you only make one sandwich? Pfttt....
That looks really great! Nice smoke.