Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Smoking my first butt tonight, started at 8:22 and going on 4 hours in. Looking pretty good so far, I just hope it turns out as well as yours did. Looks great man. Love all that bark you have going on.
The ribs were absolutely awesome. I also have the cut up pics too. Been slammed with work recently or I would have got them up sooner.
Baby backs on the right and spares on the left.
Thanks all. I may try the bacon next time, and I realized afterwards that I didn't need to put liquid into the foil...well it was a lesson learned and I will get it better next time.
Well, just cut it and tasted it. There were some goods, and some bads.
The goods:
1. It was moist and tender.
2. It had a good looking smoke ring.
The bads:
1. It wasn't very flavorful. I put together my rub and went light on the salt, because I have high blood pressure. Even after 36 hours...
Just pulled the brisket, and I think this is a good sign...I hope anyway. lol
I only put about a quarter cup of apple juice, maybe less than that in the foil when I foiled it. Well, I started to pull the foil off of the smoker and it starts gushing out liquid. It had to have been close to a...
I actaully got lucky on those Moose, that's how they came. They're dekblocks. Slots for 2x4s to run across, and the middle has a large square cut out large enough to fit a 4x4 so definitely perfect for what I needed.
As for the fat being browner I don't know, my first one from the CSA. I think...
Thanks Moose. So got up at 5:00 this morning and fired up the smoker...for some reason I could not keep it below 250 this morning. There's a cool breeze out and this thing is just burning hot this morning. So I also picked up a second wireless remote probe from Walmart...to my surprise and kind...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.