Recent content by tank1919
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Pork Shoulder help!
Wow SQWIB. I appreciate that very much. This was an awesome post. I cant believe how amazing this website is. I have been smoking for only 2 months and Ive began to get good at smoking meat because of this website and you people!. I smoked the pork shoulder! I didnt use any brine, I did inject... -
Pork Shoulder help!
I just bought a pork shoulder and I needed help for a good process to smoke in my propane smoker. Prep, process, degrees and internal temperature. Should I brine? -
Pork Loin
I love this method now doing it two times in a row. Because I have two toddlers and a busy schedule. So this leaves us leftovers for the week and seeing that some people dont like the pork at this low of temparature I feel that it saves a little more moisture and so when you do re-heat it it has... -
Pork Loin
I used my Masterbuilt 7 in 1I used 5.5lbs pork loin cut in half. Applewood rub injected with applejuice and< a small mix of Lawrys seasoned salt in the apple juice. I set my smoker temp to 255 degrees with Weber apple chunks soaked in applejuice and water. Smoke for almost 3 hours flipped the... -
Smoking with a Masterbuilt 7 in 1 in Arizona!
Also, sorry about the text in my message. I used voice to text whenever I have a lot to say, I promise I usually won't have that many errors in my typing. -
Smoking with a Masterbuilt 7 in 1 in Arizona!
Hi everyone! Looking forward to reading about tips and tricks along with experiences, and hope to get good enough to share the same. today was my first time ever smoking. It was a5 pound tenderloin and I started at 2:30 p.m. Set it to 250 degrees. I used Hickory Weber brand smoke chips. I set...
