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  1. nwsolarjohn

    I’m so ashamed

    I did a brisket last night. I trimmed the cap, rubbed it and sit it aside to rest. About an hour latter I went out to check the smoker and it was SNOWING! I came back into the kitchen looked at the still resting brisket sitting there all happy with its rub on. (Iâ€8482m so ashamed) :oops...
  2. nwsolarjohn

    Pork Butt in a DARK BROWN ALE brine

    I brined 20# of pork but an a dark brown ale for about 12 hours then smoked it. The pork was trimed and cut into 1 inch thick stripes then brined and smoked for about 6 hours. Talk about melting in your mouth.
  3. nwsolarjohn

    Whole Pig?

    I would like to smoke a whole pig (no head, I do not like looking at the snout). I have 2 Brinkmann Smoke-N-Pit and normally smoke with cherry, apple, oak or maple. I have smoked 2 10# briskets and 15# of pork loin in 1-14 hour sitting (snoring). I need to know some ideas on preparing the...
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