Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
So it's Easter again so I decided to smoke another pork butt this is what I started with.
And I cleaned it up and I rubbed it down with some mustard and some of Jeff's rub on Friday so that I could get it ready to go on the smoker at 10:30 Saturday morning I'm using hickory pellets for most of...
So last week I decided I was going to make some pulled pork for dinner so Thursday night I went and got two boneless pork shoulder butts and Friday I dried them off and added my rub let it sit over night and at 8:30 I put them on
so I started with the slaughterhouse poultry brine then smoked it at 180 for one hour then kicked it up too 350 to finish it and get a nice skin it was very juicy And had amazing flavor. Hope you enjoy the q view
Ok guy so I smoked my first whole chicken two weeks ago and I did just a simple evoo,salt and pepper. I smoked it for two hours and till it got too 145° it and then kicked the temp up to 350° to finish it off the rest of the way a When it got to 167° I covered it and let it sit for twenty mins...
Is I have been lurkimg on the site for about two weeks trying to get some information I just got a traeger junior elite and I'm loving it smoked my first chicken today.. I went Very simple to see how it cooked before I got complicated