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Looking for something a little different to do with a port butt
I've brined pork with palm sugar, fish sauce, black pepper and garlic, then rubbed with ground black pepper before smoking. Really good stuff. Or, a simple 50/50 salt/sugar cure for 12 hours, then cook til done. (This is the basis for bo saam - a Korean dish). Sounds like it would have much... -
Christmas Prime Rib
I think Smoke 2 Geaux has it right in the first part of his answer. I just smoked a 6.5 lb'er on my gasser for Tnxgiving, and did an 11 lb rib in July on my stick burner. They were both great, but neither beat a good prime rib straight from the oven. Finishing off a parcooked roast runs the risk... -
New Smoker (Costco/Outdoor Liesure), First Post, Questions
Just picked one of these up this weekend from a closeout store (Outdoor Life Products Model 41170) - got an incredible deal - $99. Needs a replacement hinge pin, but I'm not complaining. First smoke yesterday was a bunch of chicken wings and a whole chicken with mesquite. Box held steady at 235...
