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.
    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

  8. Looking delish! [​IMG]

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