Well it was about time for my first, so here goes.
This pig was home grown by a buddy and his wife. FREE PORK!!
I rubbed with a local product "Drakes meat rub, Blackened rib Spice", and am using the 3-2-1 method
Rubbed up and ready.
Got my temp Perfect
In the GOSM
Ready for the foil.
After stage 1 and ready for resting.
Unfortunately, I see no smoke ring. I had good smoke all through the process.
Any ideas? Oh yea, had to throw in a couple "Basque Chorizos" just for a little extra din din. (dont really like spanish style)
Thanks for lookin, and I welcome any comments.
Dreamer
This pig was home grown by a buddy and his wife. FREE PORK!!
I rubbed with a local product "Drakes meat rub, Blackened rib Spice", and am using the 3-2-1 method
Rubbed up and ready.
Got my temp Perfect
In the GOSM
Ready for the foil.
After stage 1 and ready for resting.
Unfortunately, I see no smoke ring. I had good smoke all through the process.
Any ideas? Oh yea, had to throw in a couple "Basque Chorizos" just for a little extra din din. (dont really like spanish style)
Thanks for lookin, and I welcome any comments.
Dreamer