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Sundays smoke

post #1 of 12
Thread Starter 
Picked up a wrapped pork roast and some pork brisket ribs from Walmart Saturday, rubbed them down and stuck them in the refrigerator overnight to fermentPDT_Armataz_01_34.gif

I gave them the old 3-2-1 and as you can see they didnt turn out too badPDT_Armataz_01_24.gif

stay safe troopers
post #2 of 12
Good lookin grub,bettin it was tasty.icon_razz.gif
post #3 of 12
Man that looks great!PDT_Armataz_01_37.gif
post #4 of 12
Great lookin' Q you smoked up. Mesa must have had folks driving around try to find the source of that great smokin' aroma!
post #5 of 12
Great looking results with the pork you smoked up !!!
post #6 of 12
Looks great!
post #7 of 12
Looks good, nice smoke.
post #8 of 12
Mighty tasty lookin grub you got there! Keep sharin the wealth!PDT_Armataz_01_28.gif
post #9 of 12
Thread Starter 
I forgot to add that I stuck the digital probe in the biggest roast just to ensure the temp was right and when I pulled it out the juices ran out of iticon_eek.gif This is the FIRST roast I have ever made that was juicy from the git-goPDT_Armataz_01_04.gif Of course-this is the first roast I have ever smoked (all the rest have been baked in an oven at 350) so the key must be low and slow huhPDT_Armataz_01_18.gif

stay safe troopers
post #10 of 12
Great lookin smoke there!!
post #11 of 12
good looking grub there,I thought I smelled somthing wiffing down here in Tucson.
post #12 of 12
Great looking grub.....Bet it tasted great too....Good job......
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