Hey all
I'm smoking a couple shoulders today for a BBQ I'm hosting tomorrow.
Here they are after a night in the fridge:
And unwrapped:
Using a rub of paprika, brown sugar, salt, cumin, black pepper and cayenne pepper, amounts of which are highly classified and I'd have to kill you if I told you.
Here's the rig:
And the dog waiting patiently for scraps... Sorry bud it's gonna be quite a while
And here we go...
4 hours in, internal temp at 124
I'm smoking a couple shoulders today for a BBQ I'm hosting tomorrow.
Here they are after a night in the fridge:
And unwrapped:
Using a rub of paprika, brown sugar, salt, cumin, black pepper and cayenne pepper, amounts of which are highly classified and I'd have to kill you if I told you.
Here's the rig:
And the dog waiting patiently for scraps... Sorry bud it's gonna be quite a while
And here we go...
4 hours in, internal temp at 124
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