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.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Hey OTBS# 143, I was able to reuse my original profile, Snowdog71 I paid for a year subscription all I need to do is close out profile-cook71 because I will not be using it, and good to be back.
Spatchcock chicken with garlic, butter, mirepoix fresh rosemary and seasoning, the sausage should baste it nicely
Sent from my SAMSUNG-SM-G870A using Tapatalk
They turned out really nice, bite size app, that I took too a friend's q, when the cubes were all mixed together there was a nice selection of lean or fatty pieces.
Sent from my SAMSUNG-SM-G870A using Tapatalk
So 6.5 lbs pork belly, mustard and honey binder, salt pepper garlic rub overnight, smoked with pecan and maple for about seven hours pulled at 185 and let rest for one hour, cut cubed sauced and more spice smoked cubes for 1 hour, watched them disappear, they turned ou5nice!
Sent from my...
So it's been awhile but here h oes 6.5 lbs of pork belly, mustard honey salt garlic and pepper rub, about 7 hours on the smoke, temp at 185, rested for 45 minutes cubed sauced and spiced, another 45 to 55 on the smoke, and watched it disappear!
So im smoking my second brisket 11.5 lb I FIGURE 9.5 TO 10 LB after trimming, I am starting at abut 4 in the a.m. I reviewd geeks basic brisket smoke and I am doing something like that,I am taking detailed notes and will provide lots o pics
Fat tire is an awesome beer, its a amber ale and one of my favorites, modelas and modelas la negra, rolling rock, wish I could find it 14 bucks a case, beergeritas, and water
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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.