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Pulled Pork For Days
did a 4th of July Pulled Pork Butt I usually brine my pork and poultry (some do some don't, to each his/her own) and then did a dry rub while letting it set out to come up to temp apple wood chips with apple juice in the tray and 14 hours at 225 (the bone just slid out when I grabbed it) Liz... -
finally got to my 1st brisket
my last attempt didn't pan out as my smoker went belly up so we had to finish in oven. got my new upgraded smoker (thank you warranty) and I finally got to it. small cut (around 4 lbs), light rub of garlic and onion salt with some Jack Daniels beef rub, wrapped tight overnight then went low... -
Tri Tip Goodness
Plan A was brisket but the butcher was out so Plan B 2 tri tips rubbed down and wrapped overnight then wiped off 2 hours at 225 till IT was 140 then let it rest for 30 minutes (nice medium/medium rare) sliced on a bias nice and thin and topped with apple slaw on fresh Italian rolls (from...- jeffnliz
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- Replies: 4
- Forum: Meat Selection and Processing
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Making Sure I Got This Right
On the way to my favorite local butcher to get a beef brisket and I want to make sure I have this right..ish (I've done pork buts, ribs, turkey and chicken but his is my 1st foray into beef) going to do a dry rub and wrap in plastic wrap in fridge for several hours then let rest on counter 2...- jeffnliz
- Thread
- Replies: 3
- Forum: Meat Selection and Processing
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Smoking In Surprise
1st time poster and noob smoker. I live in Az and got my 1st smoker ( a masterbuilt) for X-Mas have had a blast so far (some success and some failures) but I never say die. I see so many posts/receipts/guides and never know which ones to believe. found this forum and figured I'd see what...
