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Howdy from Louisville
Thanks for the welcome, everyone! Alright, my second effort tonight was better than my first. Four pork chops, about 1" thick. I brined them for about 8 hours in a water, apple juice, salt, pepper and garlic concoction then smoked them for just under 3 hours at 230 degrees. They were a tad dry... -
Howdy from Louisville
My name's Chris. I intended to take pictures but forgot about it until there was nothing left but a carcass. Really wasn't very attractive at that point. -
Howdy from Louisville
Hi everyone, Brand new to the world of smokers! My brother in Omaha has raved about his smoker for a while, so this Christmas I thought it was time to join the fun. I'm the proud owner of a brand new Master Built Electric Smokehouse. I just finished my first effort - a 4 lb. Boston Butt that...
