I'm pleading the fifth for now.
- 8,987 Posts. Joined 10/2009
- Location: Hendertucky, Nv.
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Right now I've got an empty smoker, a full belly, and a fridge full of flavorful thighs, rib trimmings, a little bit of brisket, a little bit of butt, and some brats.
I think I will have enough for lunch this week.
Mine had some pork butt in it. Of course it's all done now and has been served up and mostly eaten. I had some neighbors over to help with the eating and everyone seemed to liked it.
I hid some away to take a sample to the butchers where I buy my meat to smoke. Gotta keep those skids greased.
Mine is sorry to say.... Empty! I was going to try a new butcher here in Murfreesboro (i'm new to town) and he is closed on Sunday AND Monday..... Geeez, wish I had those hours! Anyway, he supposedly has some nice cuts and quality meats so I will wait till tomorrow and probably try another Brisket, the last one kicked my butt, this one may not be so lucky...(fingers crossed)
Wait until you get to some real scientific computation, like what temp, how long, what seasonings, etc to use on this or that piece of Pork or Beef.
Leftover remnants of a 8.5lb Butt! Temp was a little high on the smoker (250-260ish) but it fluctuated most of the night.... Pork turned out great, took pictures to show and no flash on camera.... DUH! Bark nice and crispy, used Jeff's rub and it was spot on as usual! Thanks Jeff... Sticky fingers Carolina original mustard style sauce for the topper