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I'm curious why the cuts on top? Is it to get more surface area, and therefore more bark? I've been doing butts for years and haven't tried that technique yet.
I'm curious why the cuts on top? Is it to get more surface area, and therefore more bark? I've been doing butts for years and haven't tried that technique yet.
Thanks to everyone that supplied tips and information for the pulled pork I used Bearcarver's method and it turned out well..made homemade Mac n cheese also
How do I get more smoke into the meat ..I smoked the shoulder with hickory until I wrapped it at the stall Everything else went as planned just the smoke flavor was lacking..I did salmon on Friday and used pecan and that is probably the best salmon I've done so far..I did a Cornish gamehen last weekend no smoke flavor and smoked the whole time any opinions