Recent content by jcried16

does anybody make covers fpr pit boss pellet grills that are better than the pit boss brand? most of the ones i see on amazon, ebay, and google search look no better.

finished product packed in 1/2 sacks.

just using them to dry on.

set it out to dry before putting it on the smoker.

ok. thank you for the help. I'll post some pics with results.

the recipe showed some pink coloration on meat after 2 days but i dont see any so i thought maybe i needed to let it go longer. recipe says too drain and rinse meat then dry and season heavily with andouille seasoning put back in fridge for 2 more days then smoke 4hrs at 150 then 2 more at 200...

what does you people mean?

i brined my pork for 2 days in 1gl of water in fridge with 1cup of brown sugar, 1/2 cup white sugar,1/2 cup of salt and 1tsp of prague pink powder #01. its cut into 1x2 inch strips. after 2 days there is no pink color. does it need to sit longer?