Search results

  • 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.
  1. bigtattoo79

    Freezing Pulled Pork?

    Can I safely freeze pulled pork WITHOUT a vacuum sealer? Any tips would be greatly appreciated.
  2. bigtattoo79

    Dry Rub and Sauce?

    Anyone know of a good Dry Rub that can be bought in gal sized bags? Also looking for a Sauce for adding to pulled pork that doesn't have too much acid "bad reflux"? I found a bunch of recipes for the rubs and sauces but I wanna spend my time learning the cooking side of things. Once I get that...
  3. bigtattoo79

    New Smoker Advice Needed.

    I'm new to smoking and have the ECB while it cooked pretty good it sure was a lot of work to keep going. I've been looking at my options and got it down to 3 while all 3 are different I can think of pros on all of them. 1) Yoder Cheyenne : Looks like a great smoker but deep down I think it's...
  4. bigtattoo79

    Simple Pork

    I'm new to smoking meat and wanna do some pork today. Does any cut of pork cook easier stay juicier then others? Should I inject the meat or just rub the outside? And last but not least what's a safe temp for the meat? I'm sure most of this has been covered and I will be doing a lot of reading...
  5. bigtattoo79

    New to smoking

    Hi all I'm from Louisiana and wanna get into smoking meat so looked around the net for info and found this place and wanted to join. I just got a "ECB" to start out on. I did a bunch of Drumsticks yesterday just to see how it would hold temp and it did pretty good. The meat was still kinda pink...
Top Bottom
Back
Clicky