And here she's is after 10 hours in the smoker.
What is that, a cat? Looks delicious whatever.
And here she's is after 10 hours in the smoker.
First attempt at a pork butt.
I make pork butt all the time. Honestly I think it impossible to not have it come out perfect.
About 1 hour per pound. I stopped worrying about mopping, just don't touch it. Keep it low and keep the smoke going.
Awesome, its going good so far, temp is steadily rising. I brined them for about 10 hours and then put a dry rub on them this morning
Once you have done it a couple of times you won't even need to check the temp. I stopped a while ago and never looked back.
What is your target temp? I have read a few different things. Some say 175, 195, 200. I am going for 180.
Honestly I forget, you look like you did a good job.
And here she's is after 10 hours in the smoker.
Saturday had friends over so we did a pork butt, and one buddy had bought a pig from a local farmer, so he brought over a ham and a couple breasts from some wild turkeys he shot. Smoked all of that on the WSM with some homemade bratwurst for appetizers.
Now I'm about to fire it up again for some Father's Day brisket for my Dad and FIL.
And breakfast this morning. Crisped pulled pork, melted fontina, fried egg on Hawaiian toast.
That sounds great. More detail please. what is crisped pulled pork? Do you fry it?
...also why we are talking breakfast pulled pork omelets are fantastic.
yea pics are working, I just wasn't sure.
How'd the wild turkey turn out? I have always had to resort to some type of injection to keep my geese moist.I've smoked some venison but tends to lean towards a jerky type texture.
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