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  1. alamojoe

    It's time to smoke some Pork!

    Hey all -  I'm about to smoke an 8lb butt and a ~10lb loin so, since I'm new to the forum, I thought I'd post it up and get some feedback.  Here we go: Pork loin ready for the smoker: These were brined for 12 hours in a standard brine (1/4 cup kosher salt, 1/4 cup light brown sugar, enough...
  2. alamojoe

    Long time smoker - first time on the forums

    Hey yall - I've been smoking meats for about 15 years.  In my smoking, as in all my cooking, I have always done a lot of improvising - never writing down recipes or cook times, etc.  This year, though, I've decided to start what I've been calling my "Signature Recipe Project"  - where, for...
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