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Made some smoked salmon for Christmas, which I've done in previous years as well, but this year I used Pink Salmon instead of Sockeye. I sliced some of the salmon and I noticed that in the thickest portion, where the greyish meat tends to be, the meat is a really deep red, almost purple, color...

Thanks for the replies folks. After reading another thread, the guy who was making pulled pork for tailgating, I have decided to do the smoking on Saturday when I have lots of time, pull the meat and reheat it with finishing sauce the next day before my bbq starts. That way on Sunday all I have...

Hey folks, I've been reading the forums for quite some time and I thought that I had previously created an account but I couldn't find my login information. I primarily smoke brisket, ribs and salmon (winter) and I'm doing pulled pork for the first time this weekend for a bbq with friends. ...