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Smoking my first pork butt tomorrow!!!
Ok let me clarify a bit then. Let your pork butt sit out for about an hour or so, so it's not so friggin cold when you put it on your smoker - room temperature. -
Smoking my first pork butt tomorrow!!!
Fail proof... Okay, this is easy. 1) buy a 9 pound blade in Boston butt. You will want the leftovers. 2) The day before you plan to smoke, rub the butt down with yellow mustard. Plain yellow mustard. Then apply the rub you want heavily. If you make it that's fine, but most store-bought pork... -
Hello from Nebraska
Welcome to the forum. You'll find lots of great ideas and advice here. Some good, some not :-) All friendly people. Enojy! -
First time Pork Shoulder
Okay, this is easy. 1) buy a 9 pound blade in Boston butt. You will want the leftovers. 2) The day before you plan to smoke, rub the butt down with yellow mustard. Plain yellow mustard. Then apply the rub you want heavily. If you make it that's fine, but most store-bought pork rubs will work... -
What's in the GMG Fruitwood Blend Pellets???
I happen to like the GMG Gold blend the best. I find it gives the richest smoke flavor that is still subtle. I stopped using the fruitwood. I wasn't a fan of the flavor and the smoke smelled like burning newspaper. Other than that, I love my GMG- trevorh
- Post #9
- Forum: Pellet Smokers
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Myron Mixon's book "Smokin'"
I just got it....I think some of those recipes are designed for competition BBQ. I am still scared as all hell to try that brisket technique. How can that possibly work? I bet it does tho. The book is funny, a definitely Myron, and an interesting read. It has some good tips if you compete....I...- trevorh
- Post #20
- Forum: Blowing Smoke Around the Smoker.
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Sprinkling A Rub?
I've always been curious about the same....if you read books and watch shows, most clearly say to "rub" the rub into the meat. My experience has always been that after I sprinkle the rub on, if I try to rub it in, I rub it off. Rubber gloves with a little oil on them solves that problem...- trevorh
- Post #12
- Forum: Sauces, Rubs & Marinades
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CORNED BEEF - EVERYTHING YOU WANT OR NEED TO KNOW
I bought 8 pre-corned briskets yesterday at the supermarket. I'm going to do a bunch of them next weekend just to turn into lunch meat. -
CORNED BEEF - EVERYTHING YOU WANT OR NEED TO KNOW
My kid said it was the best sando he's ever eaten so that's gotta put a smile on my face. However, he just got off of work and was starving LOL. My wife said it was a bit salty, so if you plan on doing this method and you're not into salt all that much, I'd change the water once and perhaps... -
CORNED BEEF - EVERYTHING YOU WANT OR NEED TO KNOW
So above you see the finished product. If I could do it over again, the only thing I would do is smoke about 6 of these at once. Completely unbelievable. The Montreal Steak Seasoning is the perfect rub in my opinion for pastrami. I didn't use a ton of it but didn't skimp either. Pefect pepper... -
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CORNED BEEF - EVERYTHING YOU WANT OR NEED TO KNOW
Here we are on hour 5. Looking and smelling good. Pretty good shrinkage, but looks to be right on track. -
CORNED BEEF - EVERYTHING YOU WANT OR NEED TO KNOW
I didn't change the water. I used a 5 gallon bucket and prob put 2 gallons of water inside. We shall see -
CORNED BEEF - EVERYTHING YOU WANT OR NEED TO KNOW
Pulled from the water. Paper towel dried. Rubbed with veg oil and rubbed down with Montreal seasoning. Sit in the fridge all night and then into the smoker in the morning. -
CORNED BEEF - EVERYTHING YOU WANT OR NEED TO KNOW
- trevorh
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