- 21 Posts. Joined 8/2013
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Soooo, how much smoke ring is enough? - Page 2
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Thanks. No, not that soft. I pulled it at about 195° so it was still sliceable. As you can see, the ends were starting to crumble a little, but it was fork tender. Much better results than in my ECB
Basic SPOG with just a bit of Cayenne powder and a pinch of fresh dried Rosemary from our garden. Had some fresh picked maters with it too and it was gooooood! Still have a few slices in the fridge and will have that for dinner after while.
It makes all the difference in the world when you have a smoker that maintains even heat without having to constantly stoke it or poke and prod the fire and adjust dampers. How I ever dealt with the ECB two door box I'll never know!
Go easy on the Rosemary as a little goes a long way. Add a small amount to your rub and do the sniff test. Add just a bit at a time until you reach the level you want. We grow our own and dry it, so it is a bit more potent than the store bought stuff