Recent content by eddmo
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Smoking Other Cuts
Two days ago I smoked 150 pounds of inside round roasts. Used my SPK 280. Cut the 22-26 pound whole top round roasts in half, steakways and tied with butcher twine one longways and two short ways. Rubbed with Montreal Chicken, yes chicken, and wrapped overnight. Cooked at 260 and removed at... -
A few questions as I prepare for my first smoke.
All good coments folks! Beware of the stall and don't get impatient. Your swine will stall for hours between 150 and 170 while the interstitial breaks down. You will eventually reach above 190 where you want to pull after a good rest...
