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I cut my own smoking wood from my brother's farm...about 40 acres of it is timber...I get mostly red oak and cherry there. I've been scavenging apple wherever I can find it.
I haven't burned wood for heat for a couple years now...and I really miss it.....I'm a bit of a fire-bug in that...
Willingham's world famous somethingorother....it had a tart, kind of citrusy flavor by itself....but, the guy at the store sold me a smaller bottle of a savory rub to mix with it 2:1....hence the "mix"......and I also added a couple tsp. of Richoso's 12 spice rub to it for some kick.
ok....so this all went down a week ago.....I took my birthday off to relax and do some smoking. Cut 2 boneless pork butts in half, because I really like the extra smoke they get that way.
So, anyway.....I took a tip from BBQG, and added coffee to a "sweet" type rub for one butt...(the darker...
I used one similar to that at the restaurant I worked at...at that time I had NO idea what I was doing.....but, it should turn out some really good Q......and the only venting it should need is if you open the door.
I certainly wouldn't turn it down for FREE.....you'll have lots of fun with...
Don't give up yet! A well-smoked brisket is one of my favorites!! Just follow the "brisket" thread in the beef forum and give it another try! OR.....if you're feeling brave.....give this a shot.........
http://www.recipezaar.com/207187
L8r,
Eric
Don't forget the CIGARS! Goes great with a good drink and a full belly while sittin' around the campfire....
Hope you guys have as good of weather as we did for the Iowa gathering!
ENJOY!
Eric
First of all......it LASTED that long without being eaten!?!?!?!.....lol
That would make me VERY nervous to even attempt to eat it. If you are going to have smoked meats around for more than a few days in the fridge....consider bagging it up with ziplocks or a vac sealer and freezing it...
Stuffed pork loins seem to make the rounds here now and then...I haven't tried one yet, but I drool over the ones that have been posted!
If memory serves me right, it's just normal smoking temps....225-250*...then go to an internal temp around 155-160...much more than that and you can really...
I have the Excalibur 9-tray also.....without the timer. I love it! When I bought it, I found it at some "vegan" website....it came with the trays....plus 1/4" nylon drying screens.....AND, teflon sheets for each of the trays for drying yogurt and fruit roll-ups.
I think mine was $210 when I...
Thank you, everybody for the birthday wishes!! Laurel...no, I didn't get a big hug for my birthday, but, I'll accept a 'cyber' hug on your behalf.....
I'm deep into a birthday butt smoke.....two of 'em in fact....using my new camera to prove it really happened...will post pics when I get the...
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