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Pork Shoulder Smoking on the Fifth of July (thought it could be a song title, too)
Smoking a 7lb pork shoulder today. Brined it in water, brown sugar, kosher salt, garlic cloves and a few bay leaves for 72 hours. Patted it dry and rubbed it with sweet bunch of herbs and spices, then left it in the fridge for another ten hours. -
To pan or not to pan
Hello all, looking for suggestions and experience here. I'm going to smoke a brisket this upcoming weekend and it's been suggested I place my brisket in a pan. I normally place my meats right on the rack of my bullet. Does using a pan do anything special? If I use a pan, do I put anything in it...- minger
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- Forum: Blowing Smoke Around the Smoker.
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Mediocre smoker
Hello all! I'm from the Buffalo NY area and have been smoking for awhile - but I know there is a lot more to learn. I use a repurposed bullet smoker that my neighbor and I have updated as needed. This morning I'm smoking a 5lb bone-in pork loin. Used a simple salt brine, a salt-garlic rub and a...
