Hoping to put a pork line on tomorrow if it's not raining.
Been way too long! A brisket is in order this coming Sat. for sure. Hmmmm, whom shall I invite?
I'm in phoenix. Are you in the az homebrew society?? Is it worth it?
Got some baby backs going. This is at 2 hours, just sprayed them with an apple cider/apple cider vinegar/brown sugar mixture and flipped them for the first time. Don't know what I'm doing. Ends in the middle toward the fire box were getting too done so I added a piece of foil an hour ago.
Habenero ABTs? Are you nuts? I like hot but there is no way I could handle that.
Smoking a 10 lbs Butt this weakend,
You do know we will need pictures of this right?
got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours,
The boudin was freaking amazing. A buddy went to Mardi Gras and brought me back 20lbs of it from Baton Rouge. Its from a little mom and pop butcher shop and made right there in house. So damn good
Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider Vinegar and Apple Juice.
It smells so good, I hope I can wait till the guests get here
And that amazing bark is strictly from the mustard addition? I'm a noon. Two smokes under my belt. Got a pork loin in the fridge hoping it thaws by tonight to run and then smoke tomorrow for my 3rd smoke ever. 2nd was just two fatties.
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