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  1. emsemt

    Pulled pork

    Brined for 16 hours in a brine (duh) with some peppercorns, corinander seed, mustard seed, fennel seed, molasses and some brown sugar. Then put into the smoker at 250*F They were rubbed with all the above named spices along with onion power, celery seed, paprika for color, and some cinnamon...
    • emsemt
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    • Forum: Pork
  2. 20170212_090707.jpg

    20170212_090707.jpg

    • emsemt
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    • Album: Pulled pork
  3. emsemt

    My first smoked Canadian bacon

    Good job Richard.
  4. emsemt

    California Smoker

    Welcome to this great forum. Lots of info to be read here.
  5. emsemt

    Boston Butt Pulled Pork (Step by Step)

    Posts like this is why I love this forum.
  6. emsemt

    Newbie to smoking!

    Welcome to the forum. You can make some pastrami with the flat. Brisket for your first smoke is very daring. Good luck and read lots of threads on here about brisket and you'll do just fine.
  7. emsemt

    Hello everybody!

    Welcome to the forum. I'm from California as well. Central Valley
  8. emsemt

    Rub and cover?

    I put the rub on mine just after I start the fire. Around 45 minutes later I put it into the smoker.
  9. emsemt

    Look who is cold smoking cheese AND butter baby!

    Thanks for the reply. I'll start cutting it and letting it rest longer.
  10. emsemt

    -11 Wind Chill

    Is it even legal to be out in the temperature......lol......I will smoke anytime of the year but at that temperature I'd order in. Good job on trying it. Can't even imagine how cold that is. It gets down to low 30's here but only in the morning.
  11. emsemt

    Look who is cold smoking cheese AND butter baby!

    Looks great, did you cut the blocks of cheese before smoking them? I've smoked cheese twice now and the middle doesn't seem to get much smoke in it. I vacuum seal it and leave it for 1 week before cutting into it. Should I leave it in longer before cutting into it? I smoke it for 3 hrs. with...
  12. emsemt

    Left Over Pulled Pork

    I used my leftover pulled pork to make a cheese grilled sandwich with the smoked cheese I did a few weeks ago. It was so good I'll be smoking some more cheese and pork shoulders just for grilled sandwiches.
  13. emsemt

    First time smoking a chicken

    Depends on what temperature you're going to be cooking at. Ideally for chicken I do it at around 250-275*F. to get crispy skin. I use almond because it's easy to get where I'm at. As for a rub, use what ever you like...I use pepper, garlic, and some paprika for color. I brine it overnight...
  14. emsemt

    Charcoal Smokers for 40 people

    It's time to invest in a bigger smoker and/or grill. I was using a UDS and had to finally get a bigger smoker. Do it and you'll never regret it. Make sure it's a quality smoker not one from your large home improvement stores. Those are made with really thin steel. Good luck and happy shopping.
  15. emsemt

    Wood ID

    Presed the reply instead of the preview. You can take it to a wood worker in your area and confirm it.
  16. emsemt

    Wood ID

    It does look like black cherry. Has the right reddish color and the rough bark.
  17. emsemt

    Beef Dino Ribs (Heavy on Meat)

    They look delicious.
  18. Pork butt

    Pork butt

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  19. emsemt

    Pork butt

    My first one in my RF smoker. Turned out great. Almond wood, 9hrs @ 250*F-275*F. Brined for 12hrs. then a dry rub. Cooked to internal temp of 203*F.
    • emsemt
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    • Replies: 1
    • Forum: Pork
  20. 20161015_130446.jpg

    20161015_130446.jpg

    • emsemt
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    • Album: Pork butt
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