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You were looking for a smoke picture. Here is my 640 getting ready for some ribs today.
Really all you have to do is raise and lower the lid on the Yoder and you will pick the Yoder. Can't beat them for build quality. I have been very happy with mine. It does everything I wanted in a...
Put the skin back on and roll it back up and tie it. Take the skin off later. You dont say how big it is or if you want it for slicing or pulled pork that makes a huge difference in what temp to smoke it to. For slicing I would take it off at about 150 and for pulling about 190-200* F
And by...
In the end we have Head Cheese:
Boiled down all the leavins corasley choped up the meat and made Head Cheese. And as usual a celebatory beer. The head cheese got rave reviews form those at work that would eat it, the rest well you know what they are.
What he said.
I would guess it will take at least 14+ hours at least, depends on so much stuff.
I would plan on it being done hours before eating time. At least then if its not comming up to temp you have some time to work with. If it comes up to temp early just lower the temp in the smoker a...
Didn't brine as long as I would have liked because it was a last minute purchase on a Friday with plans to smoke the next day. So it was only in the brine for about 24 hrs.
I'm not good at measuring things out it's usually a hand full of this and a half of that. What ever looks tasty. Here is...
It's done:
Never did get up to the 200* I was looking for after 17 hrs. but it was perfect. put in the cooler to rest after this shot.
First slice of cheek meat.
This chunk was one good piece of meat.
Trimed up with most of the large pieces of meat cut away and bagged for later.
I'm...