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Discussion in 'Pork' started by jimmyz, May 24, 2008.
2 5lb butts for 12 hrs
looks like you had a successful smoke. what about the rest of the details?
What kind of rub did you use, wood smoked with, did you use a finishing sauce? Just kinda nosey so if there's something new you did that I may not have, might learn something
used apple wood and sugar maple chunks and a sweet peach rub i made
(dehydrated peach chips, brown and white sugar, white and black peper kosher salt) no finishing sauce, i might cut the sugar a little bit next time it started getting a little to dark for me at the end.
The sugar maple chunks caught my eye, where can you get those or did you find them somewhere in the wild?
check this out.
got them at a place here called smoke and fire but here's a link to a place to get them