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Smaller butt roast times?
I have done all my butts large or small at 225 -
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First Pork Tenderloin
What a success! Best pork tenderloin the wife and I have ever eaten. :sausage: It came out so tasty and juicy. My idea of lightly pre-smoking it was a good one. I was concerned about too much smoke on such a light cut of meat. So I ended up throwing some white oak in the fire box, I let... -
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First Pork Tenderloin
OK thank you very much as I do prefer to host all my pics online at the same place. As for the tenderloin I have been reading recipes online and as it is such a lean meat low and slow does not work well for it. I think I may smoke it for a bit this afternoon as cold as I can 150 or so, put... -
First Pork Tenderloin
I figured out that method, I guess hotlinking from photobucket is not allowed here? -
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First Pork Tenderloin
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First Pork Tenderloin
Started with a dry mustard rub Soaked the bacon in a sweet balsomic glaze Wrapped it up Finished with a Homemade rub with a spicy Kick Wrapped in plastic till this evening Not sure what the proper way is to get images to post. Tried standard IMG tags and the other way and neither... -
First Pork Tenderloin
I am going to make this for dinner tonight. It is a bit on the small side weighing around 1.5 lbs Nothing I have cooked (in the last few years that is) comes out dry and I do not want to start today. I am looking for a little help on this one. Because it is COLD here today and the wood I... -
Smoke / Grill House Build
WOW!!!!!!!! Looks like the coolest hang out spot ever. Has me rethinking my cheap and ugly plans I had for my smoke shack.- crispin
- Post #54
- Forum: Smoker Builds
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Hello from TN v.2
My smoker is nothing special. I have a bunch of hobbies and not a ton of cash so I keep everything as cheap as possible. So far I have been smoking on other peoples hand me downs. Right now I have a large horizontal smoker with an offset fire box. A neighbor was getting rid of it cause of a... -
My attempt at hot pepper sauce (fpnmf style!)
When I started reading this thread I thought "How is that going to work?" Without an anti-bacterial like vinegar mold will start to grow pretty quickly. Then got to the end of the thread and sure as heck mold was the outcome. I haven't read much of the sauce threads (getting ready to right...- crispin
- Post #14
- Forum: Sauces, Rubs & Marinades
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My Goal This Sarturday Is To Smoke Chicken Legs...But I Have Some Questions...
For me I have found that smoking chicken low and slow makes a soft - rubber like skin. I use a method I call "hot smoke" for my chicken and it comes out great. I get the smoker nice and hot, around 300 degrees or more and add the chicken. The skin gets nice and crispy and the meat still has a... -
Hello from TN v.2
Hello everyone. I have actually been reading information on this forum for the last 3 years or so. I am a Hobby Smoker but am wanting to become a Pro and would like to get my own operation going in the next few years. I live in Middle TN on a 101 Acres of Oak and Hickory trees so I use wood... -
Hello from TN!
Hey buddy - I am new here as well and live real close to you over in Monteagle, TN. I am throwing a small Brisket on the smoker right now for tonight's dinner.
