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any idea what temp i should smoke it at ?
pull at around 160 ?
it is partially sliced into on one side .. should i cook it that side down ?
how exactly am i preparing the cooked product ?
i was looking for a shoulder or butt, but ended up with a loin end roast ?
they started to cut the bone side some like i could cut it up into thick pork chops.
i did a bit of injection on it .. rubbed and wrapped
i just have no idea how i should cook this thing now
i wanted to make pulled...
the census was instituted by our founding fathers, it just has changed with the times.
apparently if you dont send it in your costing everyone including yourself more tax money to pay the people to go out to your door and get you to answer the questions.
the point of the letter to tell you...
Thanks everybody !
i could use a bigger fridge too ... especially now
here she is in action with some bacon
had it at 250 setting..if i remember correctly.
it came out good, it had a crispyness to it but was still a bit flexible
i know a couple people in Iowa who just had to run out and buy more guns and ammo when Obama was elected.
here in NY it is a pita to get a license for a hand gun (just to have one, not carry)
to carry you have to be law enforcement or retired law (ok ?)
i was informed last week of a LONG...
the waiting is over ,i got it !
just need to get some meat for this weekend ... i may try a small pork shoulder
new grill arrived well packed, ups said they'd be here at 1-4pm
i got home at 1255 , it was already there so i was a little nervous about damage.
smoke stack had a little ding on...
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