Recent content by jeffnliz
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Pulled Pork For Days
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Pulled Pork For Days
did a 4th of July Pulled Pork Butt I usually brine my pork and poultry (some do some don't, to each his/her own) and then did a dry rub while letting it set out to come up to temp apple wood chips with apple juice in the tray and 14 hours at 225 (the bone just slid out when I grabbed it) Liz... -
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- Album: Pulled Pork For Days
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- Album: Pulled Pork For Days
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- Album: Pulled Pork For Days
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finally got to my 1st brisket
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finally got to my 1st brisket
my last attempt didn't pan out as my smoker went belly up so we had to finish in oven. got my new upgraded smoker (thank you warranty) and I finally got to it. small cut (around 4 lbs), light rub of garlic and onion salt with some Jack Daniels beef rub, wrapped tight overnight then went low... -
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- Album: finally got to my 1st brisket
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- Album: finally got to my 1st brisket
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- Album: finally got to my 1st brisket
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Tri Tip Goodness
Thanks, was quite good. little heavy on the smoke, I think I stoked it still with the brisket in mind but tender and jiucey- jeffnliz
- Post #5
- Forum: Meat Selection and Processing
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Tri Tip Goodness
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Tri Tip Goodness
Plan A was brisket but the butcher was out so Plan B 2 tri tips rubbed down and wrapped overnight then wiped off 2 hours at 225 till IT was 140 then let it rest for 30 minutes (nice medium/medium rare) sliced on a bias nice and thin and topped with apple slaw on fresh Italian rolls (from...- jeffnliz
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- Forum: Meat Selection and Processing
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- Album: Tri Tip Goodness
