Recent content by Rakdos42
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Pork Shoulder complete
So I did a ten hour smoke with Hickory and Cherry. I wanted to mix up my own rub with sweet paprika instead of spicy hungarian paprika. Added a slather of mustard because I always add mustard on my london broils so why not? Then I tried out the Dr Pepper spray friends had mentioned and it gave a... -
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Pork Shoulder, The Rub, The Mop, and The Recipe
So perhaps I need to check myself and think more about pulling and sandwiches rather than cubes since it's not the right muscle group. Guess low and slow and finish dr pepper at the end? -
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Pork Shoulder, The Rub, The Mop, and The Recipe
Hello friends! Been a while since I've posted. I've been searching the forums for advice on pork shoulder. Mostly I've seen Honey Hog this, or apple mop that. I'm a bit more of a concrete thinker when it comes to new cuts of meat and a recipe so I'm wondering if there is a sub forum with tagged... -
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Pork Shoulder, who what where?
Ok then maybe I shall do a brine and not inject. My shoulder is 9 lbs, so figuring at least an hour and 30, at least that is what I've been seeing. Wrap it after 5 hr and finish at 205 degrees. -
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Pork Shoulder, who what where?
Hello friends, my local shop is currently out of pork belly, so I cannot make the smoked cubes I was hoping for but they do have shoulder. I've seen some work with injection, but I do not own a hypodermic needle. Any advice for my first shoulder? Ideally I would like to do a sweet and spicy blend. -
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Smoked Brisket
This was my first attempt with brisket, something I've been drooling for. Used the texas style method, or as a recipe on Facebook called it. 11 hours at 225, wood chip mixture half hickory and half apple. Tasted fantastic at dinner tonight. -
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New member in New Ma
The recipe was something I found floating around Facebook a few weeks ago but basically its trimmed pork belly in small squares, smoke for 3hr at 240 then mixed in an aluminum tray with 4tbsp of butter and honey along with a favorite barbecue sauce. Smoked covered in foil for another hour and a... -
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New member in New Ma
Well I just finished some burnt sweet pork ends! They taste fantastic, trying to fix up my own spice rub, I do love cumin in nearly everything, that and hot mustard. -
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New member in New Ma
Hello everyone, I am a new smoker but not new to cooking. Trained chef for the last 8 years who loves new toys and writing recipes. My latest gadget is a Masterbuilt smoker and I've spent the last few weeks trying out pork belly recipes and ribs. Not so great on smoking fish yet which I hope.to...
