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Recent content by scaredycat
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Yup, tonight was a failed pork loin IMO.
I prefer pork butt fat = flavor. Did one this weekend 6 1/2 pound. Turned out great. Brined for 12 hours, salt, brown sugar, vinegar. Smoked at 230 for 6 hours or until internal temp of 190. Everybody raved about it- scaredycat
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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Smoking a whole chicken
I hope you mean you take the skin off before eating. The skin "fat" will baste the bird while cooking.- scaredycat
- Post #21
- Forum: Electric Smokers
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