Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Well nice to meet you Mike, Joe and Gary. Thanks for the welcome.
I will post some pictures but probably not until next week. I'm heading to Albuquerque early Friday to a sausage fest, a group of us will be enjoying some refreshments and making about 500lbs of sausage. These guys have been...
If you want to cook it now and don't have a rub prepared, go with salt, pepper and garlic powder. Equal parts.
Pork Butt will take longer but really is more forgiving.
Hope everyone is doing well.
This forum has been an excellent source of knowledge for me and I have enjoyed reading your posts.
My name is Mike and I am a smokaholic. I have access to and cook with a nice assortment of cookers, with that said, I am still a rookie. Each and every pit I have...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.