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  1. scottg

    garlic seal on Shoulder

    Im making a shoulder next weekend for some tailgating. I was thinking about running some mustard and garlic through the food processor until the garlic becomes a fine paste then using that to seal the rub in and try to give it another flavor profile. Has anyone tried this?
    • scottg
    • Thread
    • Replies: 7
    • Forum: Pork
  2. scottg

    First Butt on the Bradley.

    Ill be putting in a 10 pound Butt tonight around 2 am, I am guessing around 15-18 hours at 225. I'll rub it down and inject it once I get home from work around 5;30. I decided to not wrap this one and I will wrap the 2nd time to taste the difference, also doing a mix of apple and maple wood...
    • scottg
    • Thread
    • Replies: 11
    • Forum: Pork
  3. scottg

    How to do St. Louis on Bradley Original?

    I just got the bradley smoker and seasoned it and everything is working fine and I'm going to test it out with some St. Louis ribs but noticed they wont fit. Should I cut them in half or try and wrap them around a rib rack?
    • scottg
    • Thread
    • Replies: 6
    • Forum: Pork
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