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I have an OLD (10 yrs or so) offset firebox smoker. I think it came from Wal Mart (couple of hundred bucks I think), old Brinkman smoker. I can take pictures but I'd guess you guys have seen hundreds of them.
But my problem is this. If you want to use to to smoke food, it uses a LOT of lump...
Its on now. I got a 5.5 lb pork shoulder butt (thats what the package says) and have the smoker up to 250 degrees (give or take 5). I used Jeff Naked Rib rub on the meat with a good slathering of mustard. I have pics documenting the procedure and will begin to upload very soon.
So when it...
but I'm going to do this in steps...maybe those who are learning (like me) can get some good info from this..you folks have been super helpful so lets consider this a class project.
I am going to buy about a 8 lb Boston butt. Should it been heavily fatted? or not? I figure at 8 lbs it should...
I love to cook and usally can make whatever I want. I got this huge Brinkman pit smoker with an offset firebox. Used it a couple or 3 times with dismal results. I think its been 5 yrs since I tried it again and like before, the results were the same. grr
But I found you guys and will give it a...
I have a Brinkman Smoker with the offset firebox. Used it a couple of times with dismal results. But I got a wild hair to make some pulled pork and thought, well...heck..I got this smoker
Got a boston butt at the local supermarket. It seemed too fatty but it was all they had left. (8 lbs)...