Smoked some pork today, 4 butts, 3 tenderloins and some boneless country style ribs. The butts we used a homemade rub and sprayed apple juice every 45 minutes and smoked to 160º internal then foiled with some apple juice and finished at 205º, they were perfect (they are on the bottome two shelves and the last two pics)
One of the tenderloins was bought already marinated by Hormel with apple/Bourbon, the other two we did pepper and worcester overnight and did untill 150º sprayingwith apple juice every 45 minutes and foiled with apple juice untill 190º. We forgot to wrap with bacon but they were so moist and juicy we thought they would be dry.
The bnls cs ribs we smoked to 160º and mopped with Jack Daniesl BBQ sauce, left in another half hour then ate for lunch
Trimmed brisket is $4.59 lb around here and I can't find whole brisket around here, brisket is my favorite though.
One of the tenderloins was bought already marinated by Hormel with apple/Bourbon, the other two we did pepper and worcester overnight and did untill 150º sprayingwith apple juice every 45 minutes and foiled with apple juice untill 190º. We forgot to wrap with bacon but they were so moist and juicy we thought they would be dry.
The bnls cs ribs we smoked to 160º and mopped with Jack Daniesl BBQ sauce, left in another half hour then ate for lunch
Trimmed brisket is $4.59 lb around here and I can't find whole brisket around here, brisket is my favorite though.
