Just a few pics from some recent smokes.
First up, 6 pork butts for my local Relay for life.
Yielded about 20lbs pulled. Smoked for about 12 hours, then another 4 in the oven (had to leave for work, came back and pulled at lunch). Mustard and memphis dust, lexington style dip, hickory chunks.
Smoked it a few days before the event, then reheated on site. Also did 20 lbs of wings and about 100 burgers and dogs, pkus a few brats for the cooks. No pics of the wings, but they were tasty.
Next up, a small smoked pork tenderloin (which we just ate)
Memphis dust and a stubbs bbq sauce, apple wood. Served it with a bok choy and apple slaw.
All cooked on a masterbuilt extrawide propane smoker.
Brad
First up, 6 pork butts for my local Relay for life.
Yielded about 20lbs pulled. Smoked for about 12 hours, then another 4 in the oven (had to leave for work, came back and pulled at lunch). Mustard and memphis dust, lexington style dip, hickory chunks.
Smoked it a few days before the event, then reheated on site. Also did 20 lbs of wings and about 100 burgers and dogs, pkus a few brats for the cooks. No pics of the wings, but they were tasty.
Next up, a small smoked pork tenderloin (which we just ate)
Memphis dust and a stubbs bbq sauce, apple wood. Served it with a bok choy and apple slaw.
All cooked on a masterbuilt extrawide propane smoker.
Brad
