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Recent content by smokinjax
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Hmm Thanks dirtsailor, now i'm going to inject the brine from that recipe too.. :) glad I checked back. this will be my second loin smoked, the first one was good.. but not great..
Well I'm planning on trying the one from this post new years eve...
http://www.smokingmeatforums.com/t/94276/need-pork-tenderloin-recipe
Its the link to group recipes and uses a brine, bacon and even some maple syrup.
Will let you know how it turns out. :yahoo:
Steve
OK - I Have my Maverick et732. Armed with the Rub Recipe above and the foiling Juice recipe I am heading for another day of smoking.. Will try to take more pictures and let you know who it turned out.
Ok so you'll notice I didn't say "baby back" cause they weren't. I'm a little hesitant to go for the good stuff until I can tackle the cheaper spare ribs (or what's left of that wild boar in my freezer :) ..
So it very well could have been the cut of meat. I was think next time I might follow...
So I have an offset reverse flow wood smoker made from a 100 Gallon tank. I am new to smoking and have spent most of the last few months tweaking and learning the smoker. I've got almost all the leaks sealed (last one is bottom and sides of smoker lid. I first tried nomex but the gaps were to...
Alright - thank you so much.. Well we shall see about the size of grill versus hog.. but i've heard butter fly is the way to go..
Yes this will be my son's first hog and my first smoke LOL.... Here is the before shot... :)
So I have done some minor smoking on my gas grill paying with would chips but outside of helping my dad long ago, haven't taken the full plunge till now. So I live in Jacksonville, FL but grew up in Iowa. Recently went hunting and decided to volunteer to smoke a hog my son shot for Superbowl...