Recent content by danigirl021

Great question. When pulling it, I noticed some mushy spots on the bottom but that is also where the fat cap was. I smoked it fat cap down because my heat source comes from underneath. Possibly could have been been from the ACV but didn't pay close enough attention to that to tell. I didn't...

Thanks for the tip. I will check out the recommendation.

Great question and I should have clarified that. I used about 3/4ths the bottle of apple juice and half cup of apple cider vinegar. I believe the bottle of apple juice was 36 oz. I will double check and let you know.

If you soak it overnight let me know what you think.

Decided to try something a bit different that what I normally do. Soaked an almost 9 pound pork butt in apple juice and apple cider vinegar over night. Rubbed it with my x-mas exchange gift (thanks phatbac!!!) apple and peach rub together. Smoked it up on my WSM. Went about 9 hours at 250...

I am trying this out tomorrow. I will let you know how it comes out.

Yes it does! I was actually thinking about using some cayenne but I am the only one in the house who likes it so I decided not to, but it makes sense to cut it down to just get a little flavor. I actually just picked up a bag of Mesquite wood and plan to use it on my next beef smoke. I might...

Yes this is good information. I will be keeping this in mind when I do my next one. Thanks

Thanks Zippy. Noted

I remember my first smoke. I was impatient, curious, excited, and nervous all together. On top of it all, I was hungry lol. I hope it turns out great. I would also agree don't separate until after you smoke.

It all looks so good. How do you make your polish?

Looks yummy. How big was that bad boy?

Internal temp was 135

Interesting. How does it turn out dry if it is undercooked? Never heard this before would love some insight. I did probe and it felt good at about 205 when I pulled it.

Thanks