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Welcome from south suburbs of chicago! Soflaquers is my go to sauce for pork as well. Baby backs you will find most people do 2-2-1. 321 was meant for st louis style :)
I am! Lol my smoker is currently full. 1 rack for brisket, 1 rack for baked beans(2 half pans) 2 racks for pork belly chunks.
I really need to research a new vertical smoker.
Yeah I figured with the mustard. So that's why I dried it under a fan first. Not sure if that helped. If you do the pellicle route I wonder if you need the binder because of the stickiness of the meat?
Ok so I did the counter yesterday with a fan on it until it got sticky. After I rubbed it up and put in the fridge uncovered. Until this morning, so hopefully that works. I read that with the dry environment with the fridge but I couldn't find if you do that then add the rub in the morning or...
Busting out my Masterbuilt smoker since it's going to be 70 today. Doing a full brisket(a little under 15lbs) and burnt ends + trying out some pork belly burnt ends.(a little under 9lbs)
Yesterday I tried drying out the meat with a fan for 1hr or so then used a small thin coat of mustard and...
I was definately looking for a wireless one as well. I was looking at the thermoworks one but it is expensive. I will look into that ink bird as well. The thermoworks one I think is called signals
I think people pull it around 180 to get a chance to re-rub the separation. Also I was reading some people find at close to 180 the flat is tender. Saw something about using a toothpick to test for done ness. But yeah I think. The main thing is to try to get some smoke on the separation.
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