low and slow

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  1. edward36

    Pork belly burnt ends - aka the pig candies

    Hi there, guys! This is my take on the absolutely mouthwatering recipe by Jess Pryles, the one and only! What you will need: - 3-4 lb pork belly, skin off, cut into 3-4cm (1 ½") cubes. - Your favourite BBQ rub - I used a rub with a bit of cherry sweetness in it, e.g. Three Little Pigs Touch...
  2. Misplaced Nebraskan

    Memorial Day Weekend Brisket on the BGE (couple pics haha)

    First, a couple huge thanks to @tx smoker ! He was able to get us some briskets in from Piedmontese Beef. They have a great selection and are an amazing breed. Really enjoy doing these! Then, Robert twisted my arm and sold me on his Big Green Egg XL. Not only that, but when I went to grab...
  3. saltysandman

    pulled pork butt pull temp?

    hello pitmasters, doing another butt today. got a late start but i'll be up late. i know there's a huge spectrum on techniques. Low and slow vs. fast and furious. I'm going 225 the whole way this time around. Wanted to get opinions on pull temps? 190 too low, right? i'm thinking of going...