Easter weekend smoke ( part 2 )

Discussion in 'Pork' started by kennymn, Apr 13, 2009.

  1. kennymn

    kennymn Meat Mopper

    Can you see my pic's now ? If so THANKS Bassman and Cajunsmoke for your help . [​IMG]


    6 - racks ready for rubbing

    smoking with hickory for 2 hrs.

    foiled for 2hrs.with apple juice

    cut up ready to eat
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Yes, we can see your qview now. [​IMG] Nice job. They look delicious.
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great looking ribs.
    [​IMG]
    What's that on the top rack?
     
  4. kennymn

    kennymn Meat Mopper

    thanks Irishteabear for your reply , now I need a stiff drink to celebrate
     
  5. kennymn

    kennymn Meat Mopper

    that's a eye of round roast that I had in the freezer for a year and I needed to something with it so I put it on and layed bacon over it because it didn't hve any fat on it . Put it into the fridge for a later meal .
     
  6. kennymn

    kennymn Meat Mopper

    eye of round roast and bacon strips for cover

    smoked for 5 hr @ 230 deg. internal temp 140 deg.

    probably will slice it for sammies
     
  7. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeet!
    [​IMG]
     
  8. Looking delish! [​IMG]
     

Share This Page