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heres what i used for today on mine thats in the smoker
1/2 cup paprika
1/2 cup kosher salt
1/2 cup light br sugar
1/2 cup granulated garlic
6 tablespoons of granulated onion (i used minced its all i had, and it looks pretty)
1/4 cup chili powder
1 tablespoon of fresh ground black pepper
1...
just wanted to ask because you were concerned about the bark. did you use any brown sugar in the rub? if not that might help ya get more bark in the future.
it looks yummy keep the pics comin
thanks. were getting 20-30 mile an hour gusts here and the little brinkman was having some temp issues at first but nothing a couple baskets of charcoal couldnt correct. seems to be maintaining heat pretty good now.
im just praying for 165 before that rain hits but im lookin pretty good atm
So I want pulled pork as one of my smoked treats for mothers day. I decided to do it a day ahead to give me minimal time on the smoker.
Fired everything up around 7am. I'll add more pic's as the day progresses.
Fresh on the smoker
temp now after a couple moppings of 125
my house on the deck
8lb pork butt ill be doing tomorrow then just bringing back up to temp on sunday
some burgers, abts and dogs
mojito's and iced tea w/vodka
the sides are still up in the air the only one i know for sure will be some home made slaw for the pulled pork......if it was fathers...
someone can correct me if im wrong but i believe the reason they want you to bring the meat up to 160 beforehand is so you do not bring bacteria to your dehydrator so i would recommend doing this
and grtz on the purchase....wth took them so long?
i know its a little late for this advice but.....
I'm doing an 8lb shoulder tomorrow for sunday. pretty much exactly how you described but right after i pull it i will put it in the fridge then on sunday when i pull it out i will add the finishing sauce and bring it up to temp in the good ole...