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  1. lspencer23

    8lb pork shoulder

    Vivid i seen your post.. Did you let it rest before pulling it? And maybe putting more than justa spritz on the butt when you foil it will help, you will lose a little bark but,thats ok since you are pulling it. Thats why i put about a cup in there
  2. lspencer23

    8lb pork shoulder

    I always brine over night plus i use about a cup of brine from the water pan when i foil, it keeps it very moist and i like to splash a little bit on the finished product with the onions imo i works well like that if you think its just a bit too dry
  3. lspencer23

    8lb pork shoulder

    Will do!!
  4. lspencer23

    Pork Butt Fail

    I usually do mine to 205 it then cooler it but fir me ive usually do about 5 hours of smoke then about another 4 in foil to finish it off and that is nearly dead on every time but thats when the,cooler does the trick if im off, happy smoking yours looks good tho
  5. lspencer23

    8lb pork shoulder

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    • lspencer23
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  7. lspencer23

    8lb pork shoulder

    Smoked for 5 hrs now into the foil for the final 60 degrees:yahoo:
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    • lspencer23
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    • Album: 8lb pork shoulder
  9. lspencer23

    8lb pork shoulder

    I use apple cider and i add about half my rub to the brine and then the leftover rub i put,it,on the shoulder before it goes on the smoker, i also use the brine in the water pan so i get the same flavors the whole way through the cook, ohh and a whole big onion of course because they get so much...
  10. 8lb pork shoulder

    8lb pork shoulder

  11. lspencer23

    8lb pork shoulder

    Well getting up early today to start the long smoke in an 8lb pork shoulder=) got the smoker heating up and the pig rubbed after a 24hr soak
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    • lspencer23
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    • lspencer23
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  14. lspencer23

    2 little chiefs = 1 cold smoker

    Yep thats kinda what i thought, plus one chief holds quite a bit of cheese for one person lol,
  15. lspencer23

    2 little chiefs = 1 cold smoker

    Mostly because i had all the parts available so it cost me nothing to build, i got the smokers for free and i dont see why i need to spend $35 on a pice of metal just to hold some pellets, this actually works quite well, the temp is perfect and all i have to do to adjust the heat is cover or...
  16. lspencer23

    2 little chiefs = 1 cold smoker

    Its 2 little chiefs with a dryer vent, one for heat and smoke other for cheese...
  17. 2 little chiefs = 1 cold smoker

    2 little chiefs = 1 cold smoker

  18. lspencer23

    2 little chiefs = 1 cold smoker

    Works great for cheese and eggs, doesn't move of 58 degrees
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    • Album: 2 little chiefs = 1 cold smoker
  20. lspencer23

    tq or pink salt for bacon?

    Also i have noticed alot of people soak in ice water after the cure. What dies that do for the meat? As i have always just rinsed,dried,then straight to the smoker
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