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Recent content by bsrbbq
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Hi. I live very near the area you are talking about. I'm also looking for a sauce to use with my smoked sliced shoulder. We get the shoulder sliced and then smoke it. Someone told me that we need a sauce like what you are describing. I've not really started looking very hard but I'm curious...
I hate to criticize another man's meat, but that does look very dark after just one hour. However, I've seen some pretty blackened meat before and it sill tasted really good. I would have probably just let it finish in the smoker anyway to see how it would turn out. I plan on every smoke...
I've been smoking meat for just over 3 years. I bought a restaurant in 2012 with a behemoth of a smoker out back. This thing is monstrous and it intimidates me every time I smoke. Most of the research I do is for small smokers so I just have to do the best I can to translate the info to my...
I found two rib racks at Gander Mtn. They worked great. I used the same dry rub on all meats. The butts and chicken turned out great. The chicken was so easy and we sold out instantly. Everyone raved. Not a single complaint. We had 8 tins of pulled pork. Sold all but 3. I was not thrilled with...
I apologize if I am not following the correct protocol but I don't have a lot of time. Forgive me in advance.
I'm smoking 16 Boston Butts on Friday evening. I want to throw in 9 whole chickens and some slabs of ribs. The smoker grates will mostly be full of the butts in pans so I'll have to...