Morning all,
First post here, been lurking for awhile lots of great info and recipes, been smoking meat for sometime (mostly pork, I'm a fan of the pig what can I say) but wanting a bit of advice on doing Leg Quarters.
2 Pork butts in the Smoker this morning hopefully will be done this evening. Leg Quarters will go on tomorrow before guests arrive
I usually smoke them low and slow 225 - 250 ish but of course run into the rubber skin dilemma, I crisp up on the Weber Kettle but still doesn't give me results id like. I'm wanting to do this batch higher in the 275 - 300 range,
higher if I can get it there. at that temp about how long should those take. I'm trying to get my timing down for when guests arrive. Using the Slaughter House brine ( awesome i might add ) and my rub.
Any suggestions or advice would be much appreciated. Thanks all.
First post here, been lurking for awhile lots of great info and recipes, been smoking meat for sometime (mostly pork, I'm a fan of the pig what can I say) but wanting a bit of advice on doing Leg Quarters.
2 Pork butts in the Smoker this morning hopefully will be done this evening. Leg Quarters will go on tomorrow before guests arrive
I usually smoke them low and slow 225 - 250 ish but of course run into the rubber skin dilemma, I crisp up on the Weber Kettle but still doesn't give me results id like. I'm wanting to do this batch higher in the 275 - 300 range,
higher if I can get it there. at that temp about how long should those take. I'm trying to get my timing down for when guests arrive. Using the Slaughter House brine ( awesome i might add ) and my rub.
Any suggestions or advice would be much appreciated. Thanks all.