Here are some early pictures from today's smoke. There is still a looong way to go.
Meet the meat:
Slathered in mustard and rub (I see now that I probably should have done this last night - oh well):
Into the smoker with you!:
3.5 hour mark.... doing nicely:
Despite the look of things, I am trying to keep the door closed as much as possible... I opened it up to spritz apple juice and figured I'd snap a quick picture.
I haven't been monitoring the internal temp of the meat yet (will buy a remote probe digital thermometer but haven't yet). I have some old school analog meat thermometers that I'm planning to stick in there in a couple hours.
Thanks for all the advice, the 5-day course etc everyone! I'm excited.
Oh, FFR, I used treegje's universal rub. It was great on my turkey legs yesterday so I'm hoping it compliments the pork just as well.
Meet the meat:
Slathered in mustard and rub (I see now that I probably should have done this last night - oh well):
Into the smoker with you!:
3.5 hour mark.... doing nicely:
Despite the look of things, I am trying to keep the door closed as much as possible... I opened it up to spritz apple juice and figured I'd snap a quick picture.
I haven't been monitoring the internal temp of the meat yet (will buy a remote probe digital thermometer but haven't yet). I have some old school analog meat thermometers that I'm planning to stick in there in a couple hours.
Thanks for all the advice, the 5-day course etc everyone! I'm excited.
Oh, FFR, I used treegje's universal rub. It was great on my turkey legs yesterday so I'm hoping it compliments the pork just as well.