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Second Pulled Pork Shoulder
So, just last weekend I smoked my second pork shoulder to make pulled pork. I had a 3.7 lbs. Heirloom variety, pasture raised Berkshire cross pork shoulder. I dry brined it overnight, then covered it with Memphis Dust rub. It went in the smoker at around 235-250 degrees (Smoke Hollow 38"... -
Elk Rump Roast - aka My First Smoke
So, wasn't sure where to start, but this looks like as good a place as any. . . . Tonight I got to really try my smoker out for the first time. I don't think it turned out exactly how I wanted, but not bad all the same. I would love to hear tips, suggestions, ideas of how I might do it better... -
new Washington Smoker
Hello all. I'm Michael from Washington state and I just got a two door Smoke Hollow propane smoker. Really new to this, so looking for a lot of help and suggestions. Thanks.
