So far so good!
Rub Overnight:
Brown sug, white sug, kosher, cracked pepp, paprika, chili, cayenne, yellow mustard binder
Wrapped in plastic and set in fridge 10 hours
Unwrapping was messy - decent amount of juice and looked like rub has dissolved into a BBQ colored sauce - Maybe too much mustard? Added a little garlic pow, onion pow and some generic BBQ rub to dry out a little.
Let pork sit out a good 45 min while getting the smoker up and running - hickory chips for wood. Since this is my first time using the smoker I had to play around with gas/vents to keep temp range between 222-228. Now sitting at 224! Can't explain how PLEASED I am with the ThermoPro TP20 with monitoring my chamber temp. Really helping me as a beginner - I will insert the meat probe in a few hours.
To be continued!!
Rub Overnight:
Brown sug, white sug, kosher, cracked pepp, paprika, chili, cayenne, yellow mustard binder
Wrapped in plastic and set in fridge 10 hours
Unwrapping was messy - decent amount of juice and looked like rub has dissolved into a BBQ colored sauce - Maybe too much mustard? Added a little garlic pow, onion pow and some generic BBQ rub to dry out a little.
Let pork sit out a good 45 min while getting the smoker up and running - hickory chips for wood. Since this is my first time using the smoker I had to play around with gas/vents to keep temp range between 222-228. Now sitting at 224! Can't explain how PLEASED I am with the ThermoPro TP20 with monitoring my chamber temp. Really helping me as a beginner - I will insert the meat probe in a few hours.
To be continued!!
