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Your best bet it to bump your temp up to 325, and just put 'er straight on the grate and leave 'er be! Lighten the amount of sugar used in your rub (so you don't end up with thick hard black caramelized bark), and leave it be til it hits 205. No need to foil at any point and it'll sail through...
So I'm doing my weekly Butt smoke and my daughter's friend says "hey, if I bring you a Butt, will you smoke it for me?" while waving a bit o' cash at me. How could I say no?
So around 10 last night he drops of his 10lb hunk o' love and takes off. I go to prep it and it's a Picnic. I call, he...
What kind of fish? I'm my experience, I've found that fish will impart it's fishiness on EVERYTHING else in the smoker, even if it isn't a real fishy fish, like salmon. Ask my husband; he makes the best salmon (pork) butt ever!! It wasn't overly apparent right out of the smoker smell-wise but...
I AGREE COMPLETELY!!! Hugely disappointed with my first venture in trusting a local source for an American product that completely benefits American farmers, wholesalers and retailers... I'll give them an opportunity to make it right.
Ok, I know a few of you are totally up on frig/freezer stuff so here's what happened...
Monday afternoon I bought the prettiest butt is ever laid eyes on. Brought it straight home and stuck it in the fridge. My fridge is fairly new, has a great seal and is on it's coolest setting. The "date" on...
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