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Smoked 2 racks of spares trimmed to St Louis style last night & finished a 10# bisket up @ 1:00 am....so maybe technically I did cook today? :biggrin: Plan on just enjoying the fruits of my labor today & cleaning my smoker for next weekend. :yahoo:
Just put three whole pork loins on my smoker - just shy of 30 lbs. I cut them into three pieces before smoking for easier handling. I have found that they are 100% just as good after three months in the freezer as they are right out of the smoker - that's why I'm cooking so much - most of it will go in the freezer. I put them in vacuum plastic bags for freezing. We have dinner with the loins, take them for lunch sandwiches and cut them up and put into scrambled eggs for breakfast.
UPDATE: All Done! Went faster than I had anticipated. Some pieces are a little extra dry. Think I had the heat too hIgh. First - time impatience I guess. But all in all everyone seems to like it here.