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. blackzebra

    Cooking half a pig.

    I was just thinking about either smoking or grilling half of a 60lb pig, need advice on best way to cook it? Idea's are welcome please !
  2. blackzebra

    Smokin whole packer

    My question is, if I smoke a whole packer Brisket will the point be over cooked before rest of the Brisket ,being different thickness?
  3. blackzebra

    A Labor of Love

    I smoked this 81/2 lber at work, injected with Apple juice, apple cider and rub, then rub wrap and 24 hrs later on smoker@235deg on at 6:15am smoked until12:00pm then double wrapped foiled back on until 4:30pm pulled temp was195degs rest for45mins then broke bread!
Top Bottom
Back
Clicky