Daytona Sunday Smoking

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

cajuncpo

Fire Starter
Original poster
Feb 13, 2016
53
27
St Augustine, FL
Put a 5lb shoulder roast and a rack of St. Louis style ribs in the smoker around 9:30 am. Using apple wood today. Smoking the roast for a total of 6 hours and the ribs for 4 1/2 at 225*. I've smoked both of these meats before but only with cherry wood.

Took the ribs out about an hour ago. Have 'em sittin in the oven resting until later. (See below) Will be pulling the roast out in about an hour to wrap in foil then back in the smoker for another hour.

I've only had this smoker since November and love how everything comes out. This smoking stuff is addictive!

 
I smoked ribs for the race too.  Must be something in the air. 
biggrin.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky