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.

  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?

  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!

  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?
  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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