Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Thanks for the compliments! We got about 4.5 ft of snow in 8 days. It usually snows a lot here but that was quite a bit more than norma for just over a weekl. I spent a lot of the time while the meat was smoking knocking ice of the roofs since the weather hasn't been right for them to slide.
I started with a pork loin a week ago and put it in a brine and took it out and rinsed it after 7 days
The previous evening I rubbed up a bone-in pork shoulder for the pulled pork and fired up the smoer the next morning.
I had cut the loin into three pieces so all four hunks of meat went...
For a more mild pepper I'm a big fan of Anaheims. They have an excellent taste and with the seeds and core removed I've never known them to be too spicy.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.