My first rack

Discussion in 'Pork' started by centexcarnivore, May 25, 2008.

  1. Well one hour into my first rack I just had to peek.

    Avg Chamber temp - 225 (Lump and Pecan)

    I will let you know how they taste. This is dry run for Monday.

    -CentexCarnivore
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  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Looks pretty good - nice rack!! Keep up the good smoke ...
     
  3. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    looks good. i just hope that your only feeding yourself cause that rack sure wouldn't last long around here
     
  4. Linescum... yep just me and the missus. 3 more and 2 chickens on Monday.
     
  5. Thanks Sumo!

    I had the meat temp up to 164 degrees but it has slowly dropped to 161. Is this normal?

    CC
     
  6. navacco

    navacco Fire Starter

    looks awsome, dont forget the finished pics[​IMG]
     
  7. richtee

    richtee Smoking Guru OTBS Member

    That's NOT a "dry run" it's a "test run" . That's live ammo in that smoker!
     
  8. Test run was a success. Thanks everyone!

    CC
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  9. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Actaully Rich, it isn't LIVE ammo. Well I hope not. LOL
    Looks great. What Did you use for the rub?
    Andy.
     
  10. BB53... I used Adams Pork Rub. Not sure it was all that great but worked well for my first try. I will mix more brown sugar in on Monday.
     

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