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Recent content by shriv
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The truck that delivers my pork butts had problems and didn't make it to town yesterday so now I am behind the 8 ball on my butts for the weekend! How much of a difference do you think it would make if I don't rub and let set overnight and rather rub and go straight to the smoker? I will inject...
Thanks. I smoke at 240 degrees and it a good 1.5 hrs per pound usually apple wood with smoke hichory early. I kind of thought once it started to build a good crust I should cut off the smoke. I can keep the smoke on easy for 10 hours and then just keep mopping it to build the bark. I don't think...
I'm smoking a couple butts for the holidays and am going to get 15 inches of snow in the process. I may need to push the smoker in the gargae if it gets bad. How many hours do you guys actually have the smoke on the meat. Mine usually takes 22 hours and I was thinking of cutting off the smoke...
Does anyone inject your pork butts before smoking them? If so do you care to share what you inject them with? I think it would deepen and even the flavor?
shriv
I pick up a picnic ham and want to smoke it. I know I saw a thread on it once but can't find it. I heard twiced smoked are the best. What temp do you recommend I get it up to?
Thanks,
shriv
Here is a mop sauce and finishing sauce. Both are recipes I have picked up on this site. I spritz woth bourban/apple juice and water. Make sure you mix up alittle xtra for the cook for the trouble!
Mop Sauce
1 cup chicken broth
1 cup apple coder vinegar
1 cup Extra Virgin Olice Oil
1 TBSP...
my best ring bolonga is a 70/30 mixture with the 30 being made up of half pork and half pork fat. I also cut the binder in half from most recipes. The binder will also make it taste dry. Fat is the key to making it juicy.
Good luck
shriv