http://www.smokingmeatforums.com/gallery/image/view/id/118220/album/87139
Ok here is the lay down were doing tomorrow.
Adams Rub ( secret ingrediant )
All rubbed and ready for overnighter in the fridge.
I think she's gonna be a good-un !
More pictures to follow on New Years Day 2012 ! Thanks Chef Jimmy and also Big Al for sharing your knowledge.
Put it in the smoker at 9:30am New Years day.
At the 2 hour mark we are at 110* on left probe and 80* on the middle probe. SOmoker Temp is at 220*
Note the A-Maz-N smoker on bottom left doing it's job.
[h1]AND THAT'S ALL FOLKS ! ! ![/h1]
Ok here is the lay down were doing tomorrow.
Adams Rub ( secret ingrediant )
All rubbed and ready for overnighter in the fridge.
I think she's gonna be a good-un !
More pictures to follow on New Years Day 2012 ! Thanks Chef Jimmy and also Big Al for sharing your knowledge.
Put it in the smoker at 9:30am New Years day.
At the 2 hour mark we are at 110* on left probe and 80* on the middle probe. SOmoker Temp is at 220*
Note the A-Maz-N smoker on bottom left doing it's job.
[h1]AND THAT'S ALL FOLKS ! ! ![/h1]
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