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  1. Pork n Bone.jpg

    Pork n Bone.jpg

  2. Pork n Bone.jpg

    Pork n Bone.jpg

  3. Fork puled pork.jpg

    Fork puled pork.jpg

  4. Pulled view 2.jpg

    Pulled view 2.jpg

  5. Pulled pork whole.jpg

    Pulled pork whole.jpg

  6. Full pork shoulder.jpg

    Full pork shoulder.jpg

  7. Low n slow masterbuilt.jpg

    Low n slow masterbuilt.jpg

  8. AMNPS.jpg

    AMNPS.jpg

  9. Loin.jpg

    Loin.jpg

  10. pork shoulder rub.jpg

    pork shoulder rub.jpg

  11. pork shoulder walnut.jpg

    pork shoulder walnut.jpg

  12. mrsmoky

    1st Pork Shoulder Smoke Today

    Haha yeah, very experimental. thanks. I guess these were the flavors that were in my mind. Internal temp is at 148. Burned through all the pelletts in 4hrs and had to reload the tray. This time I added cherry pellets to the mix. I ran out of hickory!! Smokin right along!
  13. mrsmoky

    1st Pork Shoulder Smoke Today

    Hi all, So I am a man who likes very rich flavors and Today I finally get a chance to enjoy the aroma of smoke filling the yard. Doin a Pork Shoulder for the 1st time in my MES 40 and figured I'd journal it on here for everyone to check out. I had just come back from the BBQ Block party in NYC...
  14. Loin.jpg

    Loin.jpg

  15. pork shoulder rub.jpg

    pork shoulder rub.jpg

  16. pork shoulder walnut.jpg

    pork shoulder walnut.jpg

  17. mrsmoky

    Is 1 week too long to Marinate a Brisket?

    Pinksalt, What temp in the fridge? or what temp is it being cooked at?
  18. mrsmoky

    Is 1 week too long to Marinate a Brisket?

    Here it is today.  Smells just Dandy. Thanks for the tip Pops!
  19. meat marinade.jpg

    meat marinade.jpg

  20. mrsmoky

    Is 1 week too long to Marinate a Brisket?

    Ok, that is good to hear.I am putting the Brisky in the Smoker early Monday Morn bout 3am-4am. Here is what it looked like a couple days ago. I'll have to take a new pic when I can in about 45 min. Yeah that's an "SMF" drawn into it. Haha guess I like the forum! Now all the rub has kinda...
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