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Discussion in 'Pork' started by dert, Aug 29, 2015.
In at 10:00 PM...
Coated in SPOG, with paprika, and tony chanceries Cajan spice.
Looks good! What smoker you using?
Here they are at 12 hours in:
152? Other spots were 165ish, moved up to the top and added a chicken.
Chicken in at 1:30...big boy 2-pack from Costco, 5.5# each.
I'll cover the pork and let the chicken cook...at 1:50 pm.
OK, I am a sad person but in post #7 with all that good looking food, I see a NICE looking tomato. My garden is over and the store bought ones do not look like yours. BTW, the butts look fantastic.
These are some of the first of ours in Mn...(from seed).
Nice looking feast!
Great lookin Pork Butts!!!!
Pulled Pork makes the best sammies!
How long did U smoke the chicken - and what was the temp?
250, 2.5 hours till it was 165, then finished in the gasser- indirect heat, glazed with famous Dave's rich and sassy...
Looks great, just found out I was responsible for dinner tonight. Care to email me some.