-
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.
-
To Wrap a Pork Butt or To Not Wrap A Pork Butt
I did a butt over the weekend and I dry brined first then hit it with Jeff's Rub minus the salt and sugar. Took about 7 hours to get to 155 then I put it in a foil pan with a half cup of a 50/50 mix of apple cider vinegar and water and cover the pan in foil. Turned out to be the juiciest butt to... -
First Pork Loin
Hey fellas. I just did my first loin on my weber kettle grill. I have to say I wasn't 100% satisfied. Rubbed with Killer Hogs BBQ rub and smoked with apple. Ran the temp 230-260 and pulled the loin at 140 and let it rest for 30 mins. It tasted great but I would like a little more of a bark on...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
