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Smoking pork shoulders ahead of time question
Hi all, I'm going to be smoking 3 shoulders tonight for my sons second birthday tomorrow. Unfortunately I can't use my homemade smokehouse because I don't trust it quite yet and I haven't invested in a good thermometer for it yet so I'm sticking with the 26.75 webber. My question is what's the... -
First timer from Louisiana
Welcome, I'm a new member too and this forum has been amazing. There is a lot of great advice and pics. I'm addicted. Hope you enjoy it as much as me. -
breast up or down?
I prefer breast side down because the back of the bird has a lot of fat which helps self bast the breast which could become dry otherwise. Good luck and happy smoking -
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What you all smoking tonight, this weekend?
Yummy those sound great! I jazz up my sweet baby rays by first sautéing a little onion and garlic in olive oil then I add the sauce. Next comes a palm full of fennel seeds. Heavy squeeze of honey, a few dashes of Tabasco, and some red pepper flake. Let it heat up for a while and glaze it on.- jpayer
- Post #29
- Forum: Blowing Smoke Around the Smoker.
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My 1st chicken thighs
Good lookin thighs!!! My favorite. I'd try em with the skin next time. Adds a bunch of flavor. One thing I have done in order to get crispier skin is to let rest uncovered in the fridge for a few hours after brining. This allows the skin to dry up a bit and not be too rubbery. Nice job!!- jpayer
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Marinating St. Louis spare ribs
I always marinate overnight before putting on the smoker unless its a spur of the moment kind of dinner. My marinate usually consists of beer, apple cider vinegar, olive oil, fresh herbs, fresh onion, fresh garlic, and other appropriate ingredients ie. Worcestershire for beef, Apple juice for...- jpayer
- Post #17
- Forum: Meat Selection and Processing
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Chicken legs
- jpayer
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Chicken legs
Well here is another small job for dinner tonight. I promise I will showcase the big smoker soon. Here is some chicken legs. Temp: 275 Time: 1 hr Wood: cherry and apple -
Pork steaks on the weber
Yeah only two. They are over 1lb each though. It's perfect for the family. We don't need any leftovers since I smoke nearly every other day -
how much time to add for multiple butts?
I agree with S2K9K, wrap it up in foil then a towel then place it in a cooler. You'll be just fine. -
Pork steaks on the weber
- jpayer
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Pork steaks on the weber
Hey everyone! This will be my first actual post of something I've smoked. It was a small, quick job so I used my weber 26.75 kettle. Smoke time: 1hr 15 min Temp: 275 I forgot to take a picture before I threw em on so only finished product qviews.
