Recent content by oldlinesmoker

Thank you all for the suggestions! I am going to play around with some new finishing sauces/seasonings, and definitely some brining beforehand to see how that affect the flavor. I've also noticed that some of the pulled pork from these places has a certain 'crispness' to it, where it seems like...

For anyone who might be able to provide additional insight, my general method is as follows: 1. I use a non-brined, unprocessed pork shoulder/butt (around 4-5 lbs), and pull it out of the fridge about an hour before I smoke. I then cover with a light layer of mustard, and then my own rub, or a...

Hey all, Brand new to this forum, and just had to ask a question I've always had ever since I started smoking pork shoulders/butts....: Why doesn't the pork I make taste like it does at the professional BBQ joints? I've got the look, color, texture and consistency all down pretty...

Hi all, I'm new to this forum; I just started smoking pork shoulders/brisket/ribs/chicken a couple years back and wanted to try to get some answers to a question I have had for a long while now regarding pulled pork...and that is: Why doesn't it ever taste like I get from professional BBQ...