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Sure can. Here it is.
1 1/2 cups brown sugar
1 cup paprika
1/4 cup salt
1/4 cup black pepper
1/4 cup cumin
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup cinnamon
1 1/5 dashes of ground cloves
mix together and sprinkle liberally over your spare ribs or pork butt before smoking...
Hah, I gotta use what I have. For the most part they were pretty good with each other. I swapped them at one point because the shoulder that had the thermometer that did the grill temp was done first, and the temps matched up pretty well when I did that.
Here we are just before wrapping the last one.
Here it is after it resting and unwrapping. Pretty much 14 hours after starting.
Pull that pork!
I love it when a plan comes together. Smoke ring!
So I'm in the process of smoking up three just under 7# each shoulders. I used a rub that I found awhile ago on another site that worked awesome on my 1st smoking experience (this is my second)
Here are the shoulders when I first put them on. I had them on a tray at first because I thought...
Huh? I've never once heard of people fearing contamination because they are pushing a thermometer in. The only fear of contamination is if you don't cook things to the proper temperature.
I made this tonight, my wife didn't really like it. I was testing some sauces for pulled pork I'm making for the 4th. She doesn't really like the very vinegary sauces. How do you think this would handle with apple juice instead of the cider?
Hey guys, I just joined the forum yesterday. I bought a Brinkman Smoke n Pit yesterday at Home Deport and put it together last night and this morning. I'm completely new to charcol grilling and to smoking.
I already made a couple modifications to my grill today. I bought some aluminum...
I'm wondering if I could use one of those stainless steal grill pans for this You know one of the ones with holes in it.
Sort of like one of these....
http://www.homedepot.com/Outdoors-Gr...atalogId=10053