johnnie walker
Smoking Fanatic
Well you all finally convinced me to try some CSR"s. I must say they turned out a lot better then expected. I rubbed them down with Jeff's rub and smoked them at about 230*/250* until they were 143* IT. I also did some small sweet bell peppers stuffed with Philly cream cheese (Garden Vegetable) and topped with a thin slice of prosciutto at the same time. The CSR's were the moistest piece of pork I think I ever ate! Pulling them at that 140* IT, is what does it, I believe (Thanks to everyone that suggests that). Anyway here's a little Qveiw for you to look at.
Cleaning the peppers and getting them ready to fill.
The peppers ready for the smoker.
Into the smoker with the CSR's.
All ready for the table, and time to eat.
Cleaning the peppers and getting them ready to fill.
The peppers ready for the smoker.
Into the smoker with the CSR's.
All ready for the table, and time to eat.
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