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    • centercitysmoke
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    • Album: QView- Baby Backs!
  2. centercitysmoke

    QView- Baby Backs!

    They're done!
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    image.jpg

    • centercitysmoke
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    • Album: QView- Baby Backs!
  4. centercitysmoke

    QView- Baby Backs!

    One hour left!
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    • centercitysmoke
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    • Album: QView- Baby Backs!
  6. QView- Baby Backs!

    QView- Baby Backs!

  7. centercitysmoke

    QView- Baby Backs!

    Coffee rubbed, hickory and apple wood. 3 hours in using the 3-2-1 method. About to wrap in foil with bacon fat, cider vinnegar and a splash of bourbon. Thoughts?
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    • centercitysmoke
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    • Album: QView- Baby Backs!
  9. centercitysmoke

    Need help: Beef Top Round Roast

    We got given one of these by my girlfriends parents and I don't know a lot about it. I've only done pork before and a brisket once. I know I'm going to smoke it around 275* (unless there's a better suggestion) but I'm not sure if I'm looking for a medium rare and slicing or taking it all the way...
  10. centercitysmoke

    QView! Pulled and burnt ends set aside

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    • centercitysmoke
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    • Album: QView! Pulled and burnt ends set aside
  12. centercitysmoke

    QView! Pulled and burnt ends set aside

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    • centercitysmoke
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    • Album: QView! Pulled and burnt ends set aside
  14. QView! Pulled and burnt ends set aside

    QView! Pulled and burnt ends set aside

  15. centercitysmoke

    QView! Pulled and burnt ends set aside

  16. image.jpg

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    • centercitysmoke
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    • Album: QView! Pulled and burnt ends set aside
  17. Doing two 7lb Boston butts in Philly today

    Doing two 7lb Boston butts in Philly today

  18. centercitysmoke

    Doing two 7lb Boston butts in Philly today

    3 hours in, spraying first the first time 1 part cider vinnegar 3 parts apple juice
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    • centercitysmoke
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    • Album: Doing two 7lb Boston butts in Philly today
  20. centercitysmoke

    Doing two 7lb Boston butts in Philly today

    I say my own but realistically it seems pretty standard and is a combination of a few Rub Recipe: made enough for me to not need to use mustard. I rubbed the pork last night and let it sit in the fridge and then had plenty more to rub again this morning. I still have some left so I'm saving it...
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