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Pulled membrane off back, seasoned, put in smoker, at 4 1/2 hrs. basted with wild plum jelly, jalapeño juice, and Sweet Baby Ray's mix., smoked 30 more minutes and ring the dinner bell.
tell me about it goat......i am having a HECK of a time trying to find fresh sides.....or belly's...........have to buy a case.......60 lbs at once........
got a boneless butt in brine/cure as we speak......injected with brine/cure also.........8 days today........
will take out tomorrow pat dry and put on a wire rack in the fridge for 24 hours tomorrow.........to get that pemicle thing.........then cold smoke tuesday.........first time.......so fingers crossed
this has happened since i moved to the south side.........at my old place, northwest D.M., i got better spares
3 times now, i get that WAY to much pullback
no not really........just didn't line the texture of the meat........the
"to the tooth" al dente........didn't like it......but i suspect the type of the meat........
BB's are priced at gold brick prices, so thats not a option