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yes there are approx (8) 10lb pork butts! starting the mmoke tonight for tomorrow afternoon. Gonna be rocking Skrooge's dry rub and Soflaquer's finishing sauce! So far im just gonna have sweet baby rays for those who want BBChew sauce...
Anyway ill have some nice pictures maybe later in the...
yeah i definately would love to try pastrami. thanks for the tips ill have to try them out. Ive had fish and pork that was injected/marinated with OJ that was really good!
thanks guys. i just bought a house so not much money left to buy some good cuts of meats (looks like boston butts are the only things gonna fit my budget) but i cant wait for spring to try some more briskets.
http://www.smokingmeatforums.com/a/brisket-marinade-and-rub
I personally thought the marinade was a lil over powering for the meat. I mean i hear everyone say simpler is better for brisket so im gonna go with that for my second one. The rub is very simple so i think ill just use that next time...
So i used the recipie with the marinade and rub in the wiki(cant say ill use it again) smoked with a combo of applewood and jack daniels @ 225 or so. took roughly 12hrs @8 lbs. Smoked in the pan, and covered with foil at around 160 or so. Came out real tender!
so from my understanding it seems the 732 has an external antenna giving it better range than the 73. I also read functionality is different... but whats so different between a device that gives a temp and another device that gives a temp? i mean thats all i use mine for i dont need any special...
u are seriously my new best friend lol.....i was just gonna ask about a suckling pig because i saw them do the whole pig on man vs food.. and well.... my family eats alot... just not a full pigs worth hehe. do you season them with a rub? just salt? or whats the reccomended for that?
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